Cooked Chocolate Fudge Icing
photo by CakeLadyTN
- 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
- Put all ingredients in a large saucepan.
- When mixture comes to a boil, cook l and 1/2 minutes.
- Remove from heat and set to cool a few minutes.
- Beat to spreading consistency.
- Will frost a 2 or 3 layer cake.
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Reviews
-
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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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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Tweaks
-
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.
RECIPE SUBMITTED BY
Charlotte J
United States