Chocoholic? There is a way to make something even more chocolatey than chocolate itself. Chocolate fudge icing, in all of its moreish self can add extra delight to any kind of cake or dessert. Yields about 500 ml (2 1/2 cups).
- Skill level:
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Things you need
- 225 g (2 cups) sugar
- 60 ml (1/4 cups) light corn syrup
- 120 ml (1/2 cup) single cream (more as needed)
- 120 ml (1/2 cup) double cream
- 1 g (1/8 tsp) salt
- 175 g (6 oz) finely chopped semisweet chocolate squares
- 100 g (2 tbsp) unsalted butter
- 5 g (1 tsp) vanilla
- Plastic wrap
- Hand mixers
- Rubber spatula
- Wooden spoons
Combine sugar, corn syrup, single cream, double cream and salt in a large saucepan.
Stir mixture over low heat about 5 minutes, until sugar is dissolved.
Bring to a boil and boil for 1 minute.
Dip a pastry brush in warm water and brush the sides of the saucepan down. Remove saucepan from heat.
Stir in semisweet chocolate until mixture is smooth and chocolate has melted.
Brush down the sides of the saucepan again with the wet pastry brush and place the pan over medium heat. Cook, without stirring, until the temperature reaches 120°C (238°F) on a sugar thermometer.
Remove pan from heat.
Add, without stirring, butter and vanilla.
Place the saucepan in a larger pan that contains cold water and cool the mixture to 45°C (110 degrees F).
When cool, stir it with a wooden spoon until it begins to lose its sheen.
Add remaining 15 ml (1 tbsp) single cream and beat mixture until it is just blended.
Scrape down the sides of the pan with a rubber spatula. Let stand and stiffen for 5 minutes. Then, if necessary, adjust the consistency of the icing by stirring in single cream a little at a time until it is spreadable.
Use immediately or cover the surface of the frosting with plastic wrap.
Tips and warnings
- The icing will keep about one week at room temperature, three weeks in the refrigerator or up to six months in the freezer. Stir to soften the icing before using.