Official Woodland Bakery Fudge Icing Recipe 415 Food

OFFICIAL WOODLAND BAKERY FUDGE ICING RECIPE - (4.1/5)

Steps:

• First, melt the chocolate either 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 warm heavy cream all at once and mix until well combined. Add the softened butter and mix well. Next add the confectioner's sugar and mix well. Add the corn syrup last (Yes this is a necessary ingredient here, it will give elasticity to the icing for spreadability and prevent crystallization) 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. 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 the bulk recipe in the fridge for up to 2 weeks in a clean airtight container, but you will have to bring back to room temperature before using and then follow the above instructions for thinning out again. Fudge icing on cakes and brownies will go stale way faster than they will go "bad". You can store cakes and pastries with fudge icing at room temperature for 1 week.

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.