Tuesday, January 18, 2011

Fudge Frosting, Spread or Icing from Scratch

I’ve collected chocolate fudge frostings and I have ended up finding spread and/or icing. They look so delicious!

Check them out!


Chocolate Fudge Spread


200g unrefined caster sugar

30g corn flour

30g cocoa powder

24ml strong espresso coffee

340ml water

45g unsalted butter

Pinch of salt

Conventional method:

Weigh and measure out all the ingredients into a medium size saucepan. Stir over medium heat until the mixture starts to boil, turn the heat down and cook while stirring all the time for 12 minutes.Cool the mixture completely before using, keep refrigerated in clean sterilized jars for up to one week.

Thermomix method:

Weigh out all the ingredients directly in to the TM bowl. Set the timer for 16 minutes and the temperature to 100°C on speed 4. Once the 16 minutes have elapsed, turn the speed to 8 for 30 seconds for a smooth finish. Pour the hot mixture into a clean container or sterilized jars, cool and keep refrigerated until needed. Up to one week maximum.

Food Fanatics Tips:

Add 100g crushed toasted hazelnuts to the mixture, this makes a delicious chocolate and nut spread for sandwiches or cakes. Alternatively soak 80g raisins in a mixture of dark rum and coffee for one hour. Drain the raisins, squeeze them to remove any access liquid, lightly chop the soaked raisins and fold into the warm chocolate spread before cooling.



Chocolate Fudge Frosting


1/2 C Butter

3/4 C Cocoa

2 1/4 C Powdered Sugar

1/4 C Milk

1 t. Vanilla


Melt the butter on the stove then add the cocoa.  Mix well and cook until boiling. Take off the stove and cool. Once cool add the vanilla and then alternately mix in the powdered sugar and the milk until the desired consistency is reached. Then add to your favorite treats and there you have it! 



Fudge Frosting


1 cup sugar

½ cup cocoa

½ cup milk

¼ cup butter/margarine

2 tbsp. light corn syrup

1 cup icing sugar (can add more for thickness)

1 tsp. vanilla


In a saucepan, mix the sugar and cocoa. Stir in milk, butter and corn syrup over medium heat. Continue heating until boiling, stirring constantly. Boil 3min while stirring. Remove from heat. Beat in icing sugar ad vanilla with a spoon until smooth. Pour over brownies or cake.



Chocolate Fudge Icing


225g caster sugar

75g butter

1 tin condensed milk

25g dark chocolate

30g cocoa powder

3 tbsp. water


Add all the ingredients into a heavy-based saucepan.  Heat it gently until all the sugar has dissolved, then allow to boil and let it keep on bubbling until it’s looking fudgy (put a teaspoonful onto a plate and have a look , you want a spreading consistency – it’ll thicken when it cools).  If you want to be poncy you can measure the temperature with a sugar thermometer – it should get to about 105 degrees C.  Keep stirring, you don’t want it to burn on the bottom.  When it’s ready, turn it off and leave to cool.


Fudge Frosting


1 stick butter or margarine

3 tablespoons cocoa

1/3 cup milk

1 box powdered sugar

1 teaspoon vanilla

1 cup nuts, chopped (optional)


In a saucepan, combine butter, cocoa, and milk; bring to a boil. Add sugar and vanilla; beat well until smooth.

Note: If frosting becomes too stiff, add 1 drop of water at a time to desired consistency. Frost cake and sprinkle on nuts, if desired.


Pretty simple to make, huh?!

Have a good fudgy day! :)





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