Icing - Fudge Icing

Thanks to Dan (of Baked By Dan -https://www.facebook.com/BakedByDan) we can all reap the benefits of this luscious, easy, creamy, affordable fudge icing that is almost identical to the real deal recipe from when I owned my bakery!

The main difference with this recipe is that it doesn’t get hard like most fudge icings.

Since it is made with Cocoa Powder versus real Chocolate, it is super rich, super soft and creamy, but it is also Super Affordable! The perfect FUDGE ICING!

This icing will stay softer than the others, even upon refrigeration is does not get super hard!
However you will have to bring it to room temperature again before using, re-adjust the consistency (if necessary) and re mix on low to smooth

VIDEO - youtu.be/1yPikVwSqv8

note: Granulated Sugar 5 Tablespoons (63g)

note: Water 5 Tablespoons (75ml)

note: Corn Syrup 2 Tablespoons (40g) (30ml)

note: Unsweetened Cocoa Powder 1 Cup (90g)

note: Vegetable Oil 2 Tablespoons (27g) (30ml)

note: Solid Vegetable Shortening 2 Tablespoons (25g)-hi ratio is always best. You may substitute using all butter instead of shortening if desired, note that this change will cause icing to melt easier, and be harder/stiffer if refrigerated.

note: Corn Syrup 4 Tablespoons (80g) (60ml)-yes there are TWO uses of corn syrup, not a typo.(you can sub honey, glucose or golden syrup here)

note: Unsalted Butter softened 8 ounces (2 Sticks) (226g)

note: Vanilla Extract 2 teaspoons

note: Confectioner's Sugar or Icing Sugar 2 lbs (8 cups) (900g)

note: Cold Water 4 to 6 Tablespoons to adjust the consistency

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Here is Gretchen's "The Original Fudge Icing Recipe"- It is less sweet, and had a deeper chocolate taste to it. It is also more expensive by far and it tends to get harder than she would like for a fudge icing, but I’ll let you be the judge of that! Some prefer this over the Fudge Icing recipe from Dan, shown above.

Author: Gretchen's Bakery

Serves: 3 cups

Ingredients

Semi Sweet Baking Chocolate 4 cups (680g)

Hot Water ½ cup (120ml)

Unsalted Butter 1 cup (226g)

Confectioners Sugar ½ cup (63g)

Light Corn Syrup ¼ cup (80g) (60ml) (you may use Glucose or Honey)

Instructions

Melt the chocolate in the microwave or in a double boiler, which ever you prefer.

Transfer it to a mixing bowl, preferably a Kitchen Aid with the paddle attachment.

Add the hot water all at once, and mix until well combined. It will now seem to be a muddy mess.

Add the softened butter and mix until well combined.

Add the Icing sugar and mix well. (It may get stiff and seems to "seize" up so be sure to mix it vigorously with a hand whisk!)

Transfer the mixture to a mixing bowl, preferably a stand mixer with the paddle attachment. (I find the hand beater doesn't do a good job of getting this icing smooth like it needs to be)

Add the softened butter and mix well.

Next add the confectioners sugar and mix well.

Add the corn syrup last.

Use immediately to ice brownies or cakes, or let it stand at room temperature for several hours and it will begin to thicken up for piping.

Notes

If it becomes too thick, place the entire recipe back in the mixer and on low speed paddle it out while adding warm water 1 Tablespoon at a time until it is back to your desired consistency.

Store at room temperature for up to 4 days or in the refrigerator for up to 2 weeks.

This icing will be hard and stiff when you try to re-use it after storage, so it is necessary to place back on the mixer and paddle it smooth again, with a tablespoon or two of hot water as you mix

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Note: Ingredients may have been altered from the original.

Directions at gretchensbakery.com

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