I am giving this four stars as written because I had to increase the amounts of corn syrup and milk to get the right consistency. This is very easy to make, however, and it looks nice and shiny when it dries. I subbed vanilla for the almond extract and it worked out fine. I plan on using this for gingerbread men during the holidays.

Reviewed On: Oct. 22, 2008

These are very good - though I did make a mistake - I added the 1/3 C of lemon juice to the batter. This actually worked out really well and they had a great lemon flavor! I agree with the other reviewers - you can cut the topping recipe in half and still have PLENTY. They don't necessarily need the glaze, but it does add a nice bit of sweetness and tartness.

Reviewed On: Mar. 4, 2008

I followed the recipe as written. I was a little disappointed. I was hoping for a smooth, creamy texture. Instead, it turned out quite granular, like a soft cube of brown sugar.

Reviewed On: Dec. 15, 2007