Lesson of the night: If you want the icing to harden, don't scald the milk. I know, you're probably wondering how I managed to make that mistake. I decided to replace the powdered sugar in a recipe for maple sugar, which I knew wouldn't dissolve in the milk as well. I remember seeing my mom scald milk when making buttercream frosting so the sugar would completely melt so I decided that would be my solution to the gritty maple sugar. What I forgot was that scalding milk changes it so the combined sugar and milk caramelized and therefore isn't hardening. Urg.....though now my cookies have a nice dipping sauce. Right....so muffins....
