My Danish almond cake glaze just melted and never thickened. What went wrong? A cake recipe I was trying called for an almond glaze topping made up of butter, sugar and, yes, almonds, all heated over medium heat in a saucepan for 3 minutes. It was supposed to thicken, but instead, it just turned to almonds and liquid. It didn't come together at all. Any idea what happened? Why did the butter do that? Did I cook it too high?
At the point where it just turned to almonds and liquid, the almond most likely glaze wasn't ready; it required more cooking time to thicken.
If you can tell that it did thicken a little, it could be how it needs to cool for a while before it thickens, as that's what butter and sugar does when cooled.