Here's what you need to know to master it.
that makes it sticky, soft, and sweet. I needed a glaze that would mimic that milky, long-simmered quality.
You’ll be blown away by how stupidly simple this glaze is—you really do throw it all in a pot and let ‘er rip. That said, there are a few keys to mastering it on the first attempt:You might be tempted to stir together the ingredients—but don’t. Add all of the ingredients to the pot, then turn the heat to high. As it simmers, the sugar will sink to the bottom, forming a protective layer that prevents the cream from scorching. This only works if you.
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