Milk Chocolate Glaze

By • December 30, 2013 • 0 Comments

Makes 2 cups

  • 1 3/4 cup 38% milk chocolate chips, feves, or chopped 38% milk chocolate
  • 3/4 cups Heavy cream
  • 2 teaspoons Corn Syrup
  • 4 tablespoons Unsalted butter, diced and softened
  1. Put the milk chocolate into a medium bowl. Heat the heavy cream and corn syrup in a small saucepan over medium heat just until it boils. Pour the cream over the chocolate and let sit for 1 minute.
  2. Using a small spatula, begin stirring the mixture in one direction, concentrating on the center, until it is smooth and glistening. Add the butter and stir until it is completely melted, about 1 minute. Pour the glaze into a 2-cup measuring cup or a small pitcher. Let cool to 90° to 95°F before using, monitoring the temperature with a candy or instant-read thermometer.
  3. Leftover glaze can be stored, covered, in the refrigerator for up to 2 weeks
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