Renee….I know what you mean about a crunchy glaze. My mother in law’s cake had that delicious thin crunchiness to it. She used the original Bacardi cake recipe that used a cake mix as well. Followed the directions to boil the glaze ingredients and brushed it on the cake after removing it from the pan. When the glaze “cooled” it was sweet and crusty. I too asked King Arthur about how to achieve the crunchiness but their comment didn’t help. The sugar coating is not the same as my mother in laws. I am still researching and experimenting…..good luck

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