Chocolate Glaze for Shortbread Fingers
Use this chocolate glaze with our Chocolate-Glazed Fingers. Chocolate glaze is also delicious poured over a big bowl of ice cream.
Photography: Anna Williams
Source: Martha Stewart Living, December 2000
- 9 ounces semisweet chocolate, roughly chopped
- 2 tablespoons sugar
- 1 tablespoon light corn syrup
- 1/2 teaspoon pure vanilla extract
Place half the chocolate in top of double boiler, or in a bowl, over a pan of hot but not boiling water. Stir chocolate with a wooden spoon until it is melted. Gradually add remaining half of chocolate, stirring occasionally until smooth. Remove from heat.
Meanwhile, combine the sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring mixture to a boil, and stir until sugar is dissolved. Remove pan from heat. Whisk the sugar syrup into the melted chocolate until smooth. Stir in the vanilla extract. Keep the glaze warm by setting over a pot of warm water. The glaze will keep up to 2 days in the refrigerator; it can be rewarmed in a hot-water bath before drizzling.