A while back someone recommended this glaze to me, and I'd like to try it. However, I need it in chocolate. Could someone suggest whether I'm better off using unsweetened chocolate squares or cocoa powder, or are both acceptable, and how much of each would you suggest be used?

Also, is the glaze thick enough to be piped into sort of a flattish kiss shape in the middle of the cookie, or would I need to thicken it with some added powdered sugar?

Thank you!

Toba Garret's Glaze:
1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired

In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
Divide to flavor and add color.

not sure about the whole chocolate thing, but it's thick enough to pipe with.....I don't follow the directions though b/c when you do that it's a "flood" consistancey in my opinion. I mix the sugar with the flavor and the corn syrup then add the milk a little at a time till I get a piping consistency, pipe then add more milk to get it to a flood stage.

So, is Toba's glaze not really a glaze but more like royal icing? Does it harden?

If you want a chocolate icing maybe you should just thin down some melted chocolate with a little crisco.

it does hardern really well, you just have to give it longer. I let mine dry overnight and then all day to make sure and they were perfectly fine to stack. I guess it is a little like royal, but tastes SOOOOO much better and it's still soft on the inside so it doesn't break your tooth while you're trying to eat it like royal does

This is my cookie icing of choice. It can be thickened or thinned, made in small amounts or large (I often need just a little bit, and will mix 1 cup powdered sugar to 3 tsp. milk & cornsyrup). It takes a while to completely dry, but it never gets crunchy hard. Add some brite white food color when you mix it up and you'll avoid getting cloudy, spotty icing.

Sounds exactly like what I'm lookiing for, and will try it. Thank you!

Any suggestions on how to make it chocolate? Would I be better off using cocoa powder or melted unsweetened chocolate?

This is my cookie icing of choice also. I mix in cocoa powder in place of some of the powdered sugar. Yummy. Plus it only takes a little black coloring to make it perfect for those bats!

I had no idea that you could make the glaze chocolate!! Can't wait to try!!! Thanks for the tip

honeydukes, oh ok thanks....i just start out with ALOT less of the milk and do my outlining then add most of the milk, although i never add all of it, to finish flooding. Don't really care what the exact recipe is, all I know it tastes good and works perfect for me

Hi, I need an icing to use on ice cream cones to make it look like real ice cream. I tried Royal, but it gets very hard and can break the kids teeth. Does Toba's Glaze hold up to look like ice cream?? For serving, I will have to put 50 ice cream cones in a basket, I don't want them to get messy when they touch.
Can someone please tell me if Toba's is what I'm looking for?

Thanks

Honeydukes, thanks for the reply. I do want "pretend" ice cream in a cone. I'm attaching the picture of the ones I made with Royal Icing. It looks nice, but very hard to eat.
I tried the "Airdried Buttercream Icing" recipe I found on CC, it worked very well, but it tasted salty. It was weird because the ingredients don't contain salt!!! It was just Icing Sugar+shortening+Meringue powder!!

I tried attaching the picture, but it didn't work, i'll try again now.

ok, here it is at last..

anyone please?

I have a question for all you Toba Glaze users. Is it good as a cover for mini cakes? I was thinking of using it to cover 30 mini heart cakes for a bridal shower. Any suggestions would be greatly appreciated.