Chocolate Fudge Frosting Recipe 435 Food

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 FROSTING

Steps:

• In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
• Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
• Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
• When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
• Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.

CHOCOLATE FUDGE FROSTING

Steps:

• Heat all the ingredient in a saucepan; cook 3 minutes, stirring constantly.
• Beat until smooth.

GRANDMA'S CHOCOLATE FUDGE FROSTING

Steps:

• Put first three ingredients in a sauce pan.
• Bring to a boil, while stirring constantly.
• Remove from heat and add chips.
• With a wire whip beat until creamy and cooled.
• Add chopped pecans if desired.

OLD-FASHIONED COCOA FUDGE FROSTING

Steps:

• Blend the butter with the cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Add the corn syrup and mix until very thick and smooth. Scrape down the bowl.
• Bring the water to a boil in a small pot, or heat in the microwave until boiling in a heatproof bowl. With the mixer running on low, gradually add the hot water into the butter mixture. Add the vanilla and salt, and scrape down the bowl.
• Add the powdered sugar a little at a time to the bowl and beat for 2 minutes on high speed, until the icing is completely smooth, glossy, and thick.
• Decorate as you wish!

CHOCOLATE FUDGE FROSTING

Steps:

• Bring the above ingredients to a full boil.
• Boil 3 minutes.
• Beat by hand until consistency of soft fudge, or stiff enough to spread on a cake.
• To make fudge, add nuts, turn out onto waxed paper, and cut into squares.
• If mixtures becomes too stiff, a few drops of water will restore to spreading consistency.
• **Note: You use 1/2 Cup plus 1 teaspoon of butter.

CHOCOLATE FUDGE FROSTING

Steps:

• In food processor fitter with metal blade, process all ingredients until smooth, scrape sides as necessary.
• Spread frosting on cooled cupcakes.

EASY CHOCOLATE FUDGE FROSTING

Steps:

• In a small saucepan, place butter or margarine, milk, and sugar and stir to blend over medium heat on top of stove.
• Bring mixture to a boil which can't be stirred down.
• Boil and stir for 45-60 seconds.
• Remove pan from stove.
• Add chocolate chips to mixture and stir until smooth.
• Pour immediately on brownies or cake and let cool.

ANNE'S CHOCOLATE FUDGE FROSTING

Steps:

• Put 2 inches of water in the bottom of a double boiler.
• Add the chocolate chips and vegetable shortening to the top of double boiler.
• Allow the chocolate and shortening to melt.
• Stir in the sugar a little at a time.
• Add the milk.
• Remove the top pot from the heat.
• Beat frosting with the electric mixer until it is thick and creamy--about 5 minutes.
• With a metal spatula or knife, spread about 1/3 of the frosting between the two layers and use the rest to cover the top and sided of the cake.

CHOCOLATE FUDGE BUTTERCREAM FROSTING

Steps:

• Cream together the butter or margarine with the shortening.
• Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
• Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

CREAMY CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.

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.