Vanilla Almond Glaze

Perfect glaze; it has been my go-to since I discovered it last year. Almond-vanilla, but also almond-orange; I've also omitted the almond altogether for just citrus & vanilla flavoring when folks had nut allergies. In a pinch, you can use half-n-half or heavy cream for the evaporated milk (with heavy cream, you need a slight splash more to achieve the correct consistency). Yum!

The glaze is easy to make. The flavor is great too. I added another 1/2 tsp each of vanilla and almond extract and another additional 1/4 c evaporated milk. Also added a 1/8 tsp of salt. After mixing the glaze I set it aside while working on the Louisiana Crunch Cake. The cake turned out so wonderful. However, I noticed that the glaze has a grainy texture. I therefore poured all the glaze into a non stick pan and brought it to a boil for 5 min while constantly stirring the mixture. <br/>I transferred the glaze in my Pyrex measuring cup to cool. After, I drizzled it over the cake. There was at least 1/3 cup over but my husband loved the glaze and asked me to pour it all in the hole in the center of the cake. He wanted every drop. <br/>I'll be using your glaze for other recipes and just change the flavor. Thank you.

This is the perfect glaze! Thanks for sharing the recipe.

I wanted a glaze to go with recipe#432049 and glad I found this one as it went perfect. I did cut the amount in half but that was the only change and I couldn't be happier. So easy, no messy cooking and it was perfect. Added just the right amount of sweetness that I needed for my recipe.

I made my own cake but used this glaze and added coconut to it and it came out great! Loved it!