Recipe by Teresa in CO
I found a similar recipe online and thought it turned out delicious. I made a few changes and this is great! It's lower fat than buttercream or cream cheese frostings, and you can make it with ingredients you already have in your pantry. If you want to put it on as a glaze for a shinier, thinner preparation, you can pour it over a cake while it's still warm. You can also dip cupcakes into it, and they'll end up with a beautiful, shiny glaze on top. For use as a fudgey, thicker frosting, allow the frosting to cool more before putting on your cake.
- 2 ounces unsweetened chocolate (Bakers' chocolate)
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons water (For a grownup frosting, I recommend adding alcohol instead of water -- Grand Marnier, Irish Cream, K)
- 1 teaspoon vanilla
Directions See How It's Made
- In a small, heavy saucepan over low heat, heat chocolate squares and sweetened condensed milk, stirring frequently, until thickened (about 10 minutes).
- Once thickened, remove from heat and add water or alcohol. Stir well and allow to cool if you're using as a frosting. If using as a glaze, pour over cake or dip cupcakes into it while still warm so they can set.