Cooked Chocolate Fudge Icing

Submitted by Charlotte J

"For those of you who like to cook your frosting."

 

• Ready In: 13mins
• Ingredients: 4
• Yields: 1 batch of frosting

ingredients

• 3 cups sugar
• 3⁄4 cup cocoa
• 3⁄4 cup evaporated milk
• 3⁄4 cup margarine

directions

1. Put all ingredients in a large saucepan.
2. When mixture comes to a boil, cook l and 1/2 minutes.
3. Remove from heat and set to cool a few minutes.
4. Beat to spreading consistency.
5. Will frost a 2 or 3 layer cake.

Reviews

[Jmommy209]

I'm giving this recipe 5 stars for flavor. I screwed up when I tweaked some things, trying to smooth out the texture and firm up the consistency per some other reviews. I skipped the evaporated milk, using 3 Tbsp of coffee instead. I used butter instead of margarine and added 1 Tbsp of corn syrup, AFTER I had overstirred while using an ice bath to cool it down, which crystallized the sugar again (before I overstirred, the icing was smooth and silky looking). Chef #1316304 is correct, boiling the icing for a couple more minutes makes it thicker (think candy making), but stop stirring after the sugar dissolves, or you will end up with crystallization (the corn syrup should help with that a bit.) I wouldn't recommend using powdered sugar if making a cooked icing.

 

[Cheryl A.]

Recipe worked great except for cooking time was 5-10 minutes not 1.5

 

[Patricia B.]

Didn't work for me. I always make my icings. To runny. Recooked it and still runny. Maybe because I used real butter. Not sure.

 

[joshandzachsmom1953]

I have tried several recipes for this same frosting, but none ever came out right. This was perfect and totally delish. It was like having your cake and your fudge too. Thanks heaps. Jan in SC

 

[naomitheriot]

I am so happy to find this delicious fudge icing recipe! It is delicious. I tweeked this just a little. If you cook the sugar mixture for about 3 1/2 to 4 minutes instead of just 1 1/2 minutes, the sugar will be completely dissolved. Then, let the icing cool completely before you put it on the cake. It will take a good while for this to reach anything close to room temperature. I tried to use it after it cooled for "a few minutes" and it really messed up the cake layers. The layers were spliting and going everywhere! I ended up dumping the messed up cake in a bowl and put the rest of the icing on the top. My family loved it and my daughter wanted the recipe. It was even good for 3 days like that. Next time I'll let the icing cool completely before icing the cake layers.