I continually have problems with a Lebkuchen glaze recipe I got from Germany.
1 cup white sugar
1/2 cup water
1/4 cup confectioners' sugar
To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.
When I stir in the confectioners' sugar, the mixture turns into solid sugar resembling snow. I then have to add water and continue cooking until I can get some semblance of a glaze. It is usually a chunky, messy mixture and I am never sure if it will dry properly on my cookies.
I am afraid if I leave out the confectioners' sugar, the glaze won't have the white flecks that make the cookies look authentic.
Any suggestions will be most appreciated. I lived in Bavaria for 7 years and want a genuine glaze. Not a water and confectioners' sugar mix.