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    You are in: Home / Recipes / Cooked Chocolate Fudge Icing Recipe
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    Cooked Chocolate Fudge Icing

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 01, 2010

      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.

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    • on July 06, 2009

      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.

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    • on April 27, 2008

      I tried this recipe multiple times. First, I made it as written, using granulated sugar. As the name suggests, the icing was grainy. I didn't like it at all. Next I made it the way I thought the recipe should be made, with powdered sugar. I tried a batch with regular cocoa and one with Hershey's Special Dark cocoa. They both came out quite runny, and didn't really get much better after sitting. I refrigerated them to firm them up, which helped. With one batch, I added some corn syrup to try to get some shape (it just got silky, like a drizzle). Ultimately, I like the flavors of both icings using the powdered sugar, but I'm not thrilled with the consistency, even after chilling them. I wish it were easier to work with, bottom line.

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    • on April 15, 2008

      Decadent on Brownies!! Really good!! Followed directions and it turned out great!! Easy to do. Thanks Charlotte for the very tasty recipe!!!

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    Nutritional Facts for Cooked Chocolate Fudge Icing

    Serving Size: 1 (1018 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3424.6
    Calories from Fat 796
    Total Fat 88.5 g
    Saturated Fat 22.8 g
    Cholesterol 54.8 mg
    Sodium 1005.5 mg
    Total Carbohydrate 655.6 g
    Dietary Fiber 12.0 g
    Sugars 598.8 g
    Protein 25.6 g

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