Milk Chocolate Glaze
 
Makes about 1⅔ cup
Ingredients
  • 8 ounces (225 grams) milk chocolate, finely chopped
  • ⅔ cup (160 grams) heavy whipping cream
  • 1 tablespoon (21 grams) light corn syrup
  • 3 tablespoons (42 grams) unsalted butter, cubed and softened
Instructions
  1. In a medium heatproof bowl, place chocolate.
  2. In a medium saucepan, heat cream and corn syrup just until bubbles form around edges of pan. (Do not boil.) Pour cream mixture over chocolate, and let stand until chocolate is melted, 2 to 3 minutes. Starting in center of bowl, slowly stir mixture with a rubber spatula until well combined. Add butter, 1 tablespoon (14 grams) at a time, stirring until combined after each addition. Let cool for 10 minutes before using.
Notes
The glaze can be made ahead of time and refrigerated. Reheat over a double boiler until fluid before using.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/milk-chocolate-tunnel-of-fudge-bundt-cake/