Reviewed: Jun. 10, 2008

I'm not a fan of using corn syrup in my cooking, so I was VERY pleased to find that this recipe does not call for it. I like that this is thicker like a frosting but beautiful and glossy as the word "glaze" would indicate. This has got to be hands down the best use for a can of condensed milk!

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Jen D.

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Marietta, Georgia, USA

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Reviewed: Jun. 3, 2008

This was fantastic. I used 6 tbsp cocco powder and 1 tbsp maple syrup...I will never buy frosting again!!

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toronto_gurl

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Reviewed: Apr. 19, 2008

This glaze was very good! Easy to make with ingredients on hand. I will make again. I, too, didn't wait long enough for it to cool. next time I will. For this one, patience yields better rewards.

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HEIFERYUNG

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 19, 2008

I made this with Lisa's Chocolate Chocolate Chip cake from this site, drizzled it over the warm cake, it was easy to make and tasted milk chocolatey and amazing! Will make again.

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Feb. 19, 2008

Quick, easy and very chocolatey! Would take flavorings (almond, orange, etc) well. Used to top a bundt cake. The glaze does set, but not hard and crackly - it's still soft just not sticky.

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mrab

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

Mmm, definitely 5 stars! I used the microwave (medium setting) and it took 2 minutes, stirring after each minute, and it worked fine, but it was almost bubbling so be careful if you use the microwave as well. I made this to go over Lisa's Chocolate Chocolate Chip cake from this site. I also used white chocolate (as I was trying to make a fancy cake for Valentine's Day). Only problem is that I was impatient and didn't wait for it to cool so a good portion of it ran off the cake. Good thing I used Martha Stewart's trick of putting wax paper pieces under the cake sides to keep it looking clean. I ended up serving the leftover glaze along with the cake. I will definitely make this again.

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B_32

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2008

I used this glaze on "Chocolate Fudge Pound Cake" from this site. It went together very easily and firmed up on the cake after about 30 minutes. OH, BTW I baked the pound cake in a sheet cake pan. I'll be using this glaze again; maybe I'll vary the flavors: white chocolate, peanut butter, butterscotch. Any kind of chips would probably work well in this recipe.

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Jan. 24, 2008

This was easy to make and delicious flavor. I used giradelli (sp) chips which made it awesome! Unfortunately, I made it ahead of time and it didn't reheat very well. The consistancy changed so it wasn't very pourable and it re-hardened very fast. I've tried to reheat it twice now with the same results. Maybe I'm doing something wrong.

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Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 21, 2008

My husband says this is the best chocolate icing/glaze he's ever had. I certainly can't argue because it's the easiest thing I've ever made!

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CHRISTINE5014

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Reviewed: Jan. 1, 2008

Very easy to make. It was a hit. Added something to the cake.

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JONESS13

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Reviewed: Dec. 8, 2007

Just made this glaze to put over a diet brownie recipe using only brownie mix and pumpkin, it lacked something, so i made this with fat free sweetened condensed milk and only put a couple of tablespoons of this glaze, it is fantastic. almost the whole glaze left over to put on more stuff.

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gormom

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Reviewed: Sep. 19, 2007

Okay guys, I just got done making this glaze for a chocolate zucchini bundt cake.... right now I don't even care what the cake tastes like because I just want to eat the glaze!!! It is awesome. Really chocolaty so if you like chocolate you'll love this!!

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llebreknit

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: West Allis, Wisconsin, USA

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Reviewed: Aug. 26, 2007

Soo good and easy to make! Great cuz I didn't have corn syrup, but very happy! Made this with Scharffen Berger chocolate for a bundt cake, excited to use the leftovers, tasty.

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stacky

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2007

This was a great glaze, though I used it over a bundt cake I think this would be great over several other desserts or pancakes. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jun. 4, 2007

very easy and tastes like fudge. Thanks!

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JMOR777

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Reviewed: May 26, 2007

I used this recipe on Easy Dump Cake I found on this site. Very rich taste and very easy to make. I will use this again!

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IRONIC66

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Reviewed: Apr. 28, 2007

This was pretty good. Nothing to write home about though.

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APRILMARANDA

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 2, 2007

Awsome! I used White Chocolate instead of Milk Chocolate Chips. It melted beautifully and was delicious over a devils food chocolate bundt cake.

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t

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Reviewed: Feb. 13, 2007

This was scrumptious. I used it on a Vanilla pound cake and it was beautiful as well as delicious! Thanks for a great and very easy recipe.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Jan. 20, 2007

I would never have guessed that such a simple sauce could make an excellent icing without butter. The flavor rivals any powdered sugar icing I've made and sets up beautifully. I added another 1/2 cup of chocolate chips and used 1 T of butterscotch schnappes in place of the vanilla. Excellent recipe Tunisianswife!

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