Milk Chocolate Glaze

Name: Milk Chocolate Glaze
Yield: Makes 2 cups
Ingredients: 1 3/4 cups 38% milk chocolate chips, feves, or chopped 38% milk chocolate; 3/4 cup Heavy cream; 2 teaspoons Corn Syrup; 4 tablespoons Unsalted butter, diced and softened

By Valerie Gordon • December 30, 2013 • 0 Comments

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Makes 2 cups

1 3/4 cups 38% milk chocolate chips, feves, or chopped 38% milk chocolate
3/4 cup Heavy cream
2 teaspoons Corn Syrup
4 tablespoons Unsalted butter, diced and softened

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.
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.
Leftover glaze can be stored, covered, in the refrigerator for up to 2 weeks

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