Hi Mary, we don't recommend stirring the glaze one it reaches a boil in order to prevent it from crystallizing. Some glazes that have milk or cream added to them need to be continually stirred in order to prevent the milk solids from falling to the bottom and burning. Just be sure to watch the glaze closely and heat it gently over a low simmer until it looks thick, but still a bit thinner than maple syrup. Trust that it will turn out. (It really will!) Happy baking! Kye@KAF

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