- STEP 1
In a stainless steel bowl, put in the confectioners sugar.
- STEP 2
Keep the chocolate milk within reach.
- STEP 3
Whisk the chocolate syrup into the sugar. The sugar and syrup will combine and start to get very "tight".
- STEP 4
# Add a splash (1 oz) of chocolate milk to start to loosen the glaze. Keep whisking....
- STEP 5
# If glaze is still too tight to drizzle, add another splash of chocolate milk(1 oz)..keep whisking.
- STEP 6
# glaze should start to take on a liquid consistency. But you do not want it too thin.
- STEP 7
# You want this to be a sauce that clings to your pastry, but thinner than an icing.
- STEP 8
# drizzle over your cake, cookies, pastries...
- STEP 9
# Spinkle cake with crushed nuts, diced fruit, what ever..