This Chocolate Glaze for Cake is Made without Corn Syrup! If you’re a home-baker and enjoy making chocolate glazed cakes, you’ve probably used a lot of corn syrup along the way. It’s often called for in those sweet glazes that make cakes so pretty! But corn syrup does have a lot of sugar and isn’t very healthy, so you may be looking for an alternative.
You’ll be happy to know that it is possible to make a delicious chocolate glaze without adding corn syrup! Today we’re sharing some tidbits about corn syrup and a recipe for the chocolate glaze that’s corn syrup free!
Chocolate Glaze vs Ganache
You may have heard the word “ganache”, but how is it different from a glaze? Both are used to add a shiny topping to baked goods.
The difference is chocolate ganache uses more cream compared to chocolate glaze.
Ganache is slightly thicker, and a firm ganache will have the consistency of thick paste at room temperature. The chocolate glaze will set and harden at room temperature.
Why Do Most Glaze Recipes Use Corn Syrup?
Corn syrup is used to enhance flavor, add volume, prevent sugar from crystallizing, and soften the texture of the glaze.
Ingredients You’ll Need
- unsweetened chocolate
- unsalted butter
- powdered sugar
- boiling water
How to Make Chocolate Glaze without Corn Syrup
- Combine the butter and chocolate in a saucepan over very low heat and stir until melted.
- Sift the powdered sugar into a small bowl.
- Stir the sugar into the melted butter and chocolate.
- Beat the mixture, adding small amounts of boiling water until the mixture has thinned to the desired consistency. If the glaze becomes too thin, add more powdered sugar to thicken it up. If it isn’t as thin as you want, add a small amount of hot water.
- Use the glaze on cooled baked goods like cake, donuts, cookies, etc. The glaze will harden as it cools.
Tips for the Perfect Chocolate Glaze
- Use the highest quality of baking chocolate you can find.
- Use the glaze right away as it quickly thickens. It’s best to cover the glaze with plastic wrap if you’re not ready to use it. Note that you may have to reheat the glaze to achieve your desired consistency.
- Melt the chocolate over very low heat to avoid scorching, or use a double boiler.
- If you’re looking for a thicker glaze, allow it to sit for about 30 minutes at room temperature.
Ways to Use Chocolate Glaze
In addition to cakes, the chocolate glaze is delicious served on:
Why is the Chocolate Glaze Not Hardening?
Refer back to your recipe to confirm that you’ve used the correct amount of ingredients. You can also let it reach room temperature and then place it in the fridge to firm up.
How to Store Chocolate Glaze
Leftover chocolate glaze can be left covered at room temperature for up to two days. It will thicken as it sits so it may need to be reheated if you want a thinner consistency.
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Easy Chocolate Glaze without Corn Syrup Recipe
Ingredients
- 2 oz unsweetened chocolate coarsely chopped
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 2 tablespoons boiling water
Instructions
- Combine the butter and chocolate in a saucepan over very low heat and stir until melted. Use very low heat and stir often as too much heat can cause the chocolate to seize.
- Sift the powdered sugar into a small bowl.
- Stir the sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until the mixture has thinned to the desired consistency. If the glaze becomes too thin, add more powdered sugar to thicken it up. If it isn’t as thin as you want, add a small amount of hot water.
- Use the glaze on cooled baked goods like cake, donuts, cookies, etc. The glaze will harden as it cools.
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