Originally Posted by Rich Parker
I really like hot food especially hot Indian and Chinese but my wife can't handle any heat so I was really nervous making this glaze yesterday because my taste samples before it started boiling were really hot. Thank goodness the heat came way down after it started boiling.
So if you want it hotter than don't let it boil just get it warm. I am sure someone more intelligent can explain why that happens.
Could be all that sweetness in the recipe cut the heat level down a notch or two.