Cooked Chocolate Fudge Frosting Recipes

FUDGE FROSTING

Steps:

• In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.
• Beat in vanilla and enough powdered sugar for spreading consistency.
• Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.

COOKED CHOCOLATE FUDGE ICING

Steps:

• 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.

COOKED FUDGE FROSTING

Steps:

• Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3 minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it begins to thicken. Pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer.

CAROLINE'S CHOCOLATE FUDGE FROSTING

Steps:

• Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
• Let stand until spreadable (frosting will thicken as it cools).

CHOCOLATE FUDGE ICING

Steps:

• Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn't burn.)
• Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
• Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

CHOCOLATE FUDGE FROSTING RECIPE - (4.3/5)

Steps:

• Cook sugar, water, salt, chocolate and corn syrup over low heat, stirring constantly until sugar dissolves. Cover saucepan for 2 to 3 minutes to dissolve sugar crystals on side of the pan. Uncover and continue cooking to soft ball stage 236°F. Remove from heat, add butter and cool to lukewarm. Add vanilla and beat until spreading consistency. If frosting becomes stiff, add small amount of hot water. A note about spreading consistency- the frosting goes from very liquid to fudgy firm quickly. I find it best to beat just until it starts to thicken and then start pouring over the cake. Pour at a rate where the icing drips down the side without pooling too much at the bottom.

CREAMY FUDGE FROSTING

Steps:

• Melt chocolate and butter in a metal bowl over barely simmering water. Stir until smooth., Place milk, sugar and vanilla in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds. Store in refrigerator.