7. MAKE the glaze: Boil the apple cider in a small saucepan until reduced by half, 7 to 10 minutes. Place the powdered sugar in medium bowl. Whisk in the hot cider and corn syrup until smooth.
8. GLAZE: Drizzle the donuts with the apple cider glaze or, using tongs, dunk the doughnuts into the glaze. Serve warm.
Enjoy the donuts warm, with a hot cup of coffee or a cool glass of milk or apple cider.
CORN SYRUP VERSUS HIGH FRUCTOSE CORN SYRUP
Corn syrup and high fructose corn syrup (HFCS) are two different sweeteners. The latter is a sweeter form of corn syrup made from corn starch. It is 20% cheaper and easier to transport than sugar; hence, a more profitable sweetener for manufacturers to use. The process was developed in the 1970s and introduced widely into American processed foods in the 1980s. Here’s more about high fructose corn syrup.
Corn syrup, called glucose syrup outside the U.S. and Canada because it is composed mainly of glucose, is made from corn starch. It was invented in 1812 by a German chemist, Gottlieb Kirchhoff, and has long been used to sweeten soft drinks, ice cream, ketchup, breads and many other mass-produced foods. Before commercial brands (Karo Light and Dark Corn Syrup products were introduced in 1902), housewives would carry their syrup jugs to the grocery store to be filled from the barrel.
Light corn syrup is almost clear, with a delicate flavor; dark corn syrup has a more pronounced, molasses-like flavor. They can be used interchangeably in most recipes.
Corn syrup is a good product that is often confused with the highly processed high fructose corn syrup. The best manufacturers use it in because corn syrup doesn’t crystallize and turn grainy in cold temperatures. It thus keeps a good consistency for products like fudge and caramel sauces and and candies. In mass production, baked goods made with corn syrup are moister and stay fresher longer than those made with sugar.
CHECK OUT THE DIFFERENT TYPES OF SWEETENERS IN OUR SUGAR & SWEETENERS GLOSSARY.