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Showing 1-4 of 4
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Vicki #4
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1018 g)
Servings Per Recipe: 1