Diana's Desserts - www.dianasdesserts.com

Old-Fashioned Fudge Frosting

in Diana's Recipe Book

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Servings: Makes enough to frost a 9 x 13-inch cake
Basically, this is a fudge recipe that you use as an icing, and it's a little tricky. You don't want to overcook it. Don't omit the corn syrup; it helps prevent the sugar from crystallizing and turning the frosting grainy.

2 ounces unsweetened chocolate
1 heaping tablespoon unsweetened cocoa powder
2/3 cup milk
2 cups granulated sugar
1 1/2 tablespoons unsalted butter
2 tablespoons light corn syrup
Pinch of salt
1 teaspoon vanilla extract

Combine all ingredients except vanilla in a large, heavy saucepan and cook and stir over medium heat until mixture reaches the "soft ball stage".

To test the frosting for "soft ball" stage:
Fill a measuring cup with ice water, then drip a little frosting into the water. With your fingers, try to form it into a ball. At first, it will just fall apart in the water, then it will form a soft, squishy ball. If you cook it too long, it will reach the hard ball stage, which you don't want.

Remove from heat and let cool until lukewarm. Add vanilla and beat by hand until thick enough to spread.

Makes enough to frost a 9 x 13-inch cake or a deep square 10-inch cake (approximately 2 1/2 to 3 cups frosting).

Nutritional Information
(per serving): 133 calories; 0.8 gram protein; 28 grams carbohydrate; 3 grams fat; 21 percent of calories as fat; 0 fiber; 4 milligrams cholesterol; 24

Date: October 8, 2005


Reviewer: Loretta Erickson
This is really awesome and I love your personal graphic discription of how to do it.


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