Oh, So Sweet Chocolate Cream Glaze
Fun-Da-Mentals Kitchen Skills
- drizzle :
to trickle a thin stream of a liquid ingredient, like icing or sauce, over food.
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- whisk :
to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.
Equipment Checklist
- Mixing bowl
- Can opener
- Measuring spoons
- Whisk
Ingredients
Oh, So Sweet Chocolate Cream Glaze
- 1 14-oz can sweetened condensed milk **(for DAIRY ALLERGY sub 3/4 C plain dairy-free/nut-free yogurt + 2 tsp granulated or brown sugar)**
- 2 tsp pure unsweetened dark cocoa powder **(for DAIRY ALLERGY check label for small amounts of dairy; for CHOCOLATE ALLERGY sub carob powder)**
- 1 to 3 T chocolate sprinkles, optional **(Omit for CHOCOLATE ALLERGY; for VEGAN option use 100% natural sprinkles)**
Food Allergen Substitutions
Oh, So Sweet Chocolate Cream Glaze
- Dairy: For 1 14-oz can sweetened condensed milk, substitute 3/4 C plain dairy-free/nut-free yogurt + 2 tsp granulated or brown sugar. Check the label of the dark cocoa powder for dairy ingredients; use pure unsweetened cocoa powder. Use vegan 100% natural chocolate sprinkles.
- Chocolate: Substitute carob powder for cocoa powder. Omit optional chocolate sprinkles.
Instructions
Oh, So Sweet Chocolate Cream Glaze
measure + whisk
Open 1 can of sweetened condensed milk and pour into a bowl. Then, measure 2 teaspoons of dark cocoa powder and add that to the bowl. Finally, whisk until fully combined.
drizzle
Drizzle this slightly sweet glaze over cupcakes. Top with 1 to 3 tablespoons of optional chocolate sprinkles.
Hi! I'm Sweetened Condensed Milk!
"As you can tell from my name: I'm milk; I'm sweet; and I'm condensed! Condensed means that the milk has had around 60 percent of its water removed, so it becomes dense and thick. Then, sugar is added to make it sweet. I come in a can and am able to sit unopened on your pantry shelf for one to two years so you can add me to your dessert recipes whenever you need me!"
- In his travel books from the late 1200s, the explorer and merchant Marco Polo wrote about the Tatars, or Turkic ethnic groups across Eastern Europe and Asia, who condensed milk into a paste, which would be carried around in 10-pound bags. This was probably a fermented, yogurt-like milk curd, "katyk," to which they would add water to make a drink called "ayran."
- Nicolas Appert, a French confectioner and inventor, successfully condensed milk in 1820. In the United States, Gail Borden Jr invented a process in 1853, before refrigeration, to make sweetened condensed milk, allowing milk to be stored for much longer than a few hours.
- Evaporated milk is a similar shelf-stable canned milk product, except it does not contain sugar and must be homogenized and sterilized by heat. In some countries, they call evaporated milk unsweetened condensed milk.
- "Sweetened condensed milk" is often shortened to "condensed milk." It has many uses. Add it to hot coffee and tea instead of milk, or make Thai iced tea or Vietnamese iced coffee with it. You can make fudge and dulce de leche with condensed milk. You will also find it in caramel candy and key lime pie, and it is a main ingredient in a Brazilian confection called "brigadeiro."
- You might even try adding sweetened condensed milk to the egg mixture for French toast, like our Crème Brûlée Fancy French Toast Sticks!
History and Use of Glazes in Baking and Cooking!
- A dessert glaze is a liquid, like milk or beaten egg, that gives baked foods a smooth and shiny finish.
- Glazes used in baking may have originated in medieval Britain, and an Elizabethan glaze has been mentioned in records of that time. It was made of lightly beaten egg white and sugar used on pastries.
- A simple doughnut glaze is usually made of water or milk and powdered sugar. For a cinnamon roll glaze, use powdered sugar, milk, butter, and vanilla. A glaze for a fruit pie or tart is typically glassine, meaning it is glossy and transparent, and jams or jellies that complement the fruit are used to accomplish that.
- Some cakes are covered with a "mirror" glaze, which may be made of unflavored gelatin, water, granulated sugar, sweetened condensed milk or cream, fruit purée or chocolate (milk, dark, or white), and food coloring.
- Glazes used in cooking include demi-glace (half-glaze), which originated in France, a rich, glossy brown sauce served with meat. It is made with beef stock which has been reduced (partly evaporated) to which wine is added.
- Another example of a savory glaze is the type used on ham. Ham glazes are made with a sweet component for caramelization, like brown sugar, honey, or maple syrup. They also include a tangy element such as mustard, vinegar, orange juice, or pineapple juice. Finally, various spices are added, like cinnamon, cloves, garlic, ginger, and rosemary.
That's Berry Funny
What do you call a sheep covered in chocolate?
A Candy Baa!
The Yolk's On You
What kind of candy is never on time?
Choco-LATE!
The Yolk's On You
"Knock, knock!"
"Who’s there?"
"Imogen."
"Imogen who?"
"I can’t imogen life without chocolate!"
