Fudge Frosting

This past Saturday was Dillon’s birthday. He turned 17. I had decided to make him a birthday cake. I have always made their birthday cakes. I had also made this for My Man’s birthday, but this time turned out slightly different. I’ll explain.

 

Ingredients 

  • 3 cups of sugar
  • 3 tablespoons of light corn syrup
  • 2 squares of unsweetened chocolate, cut up (2 oz)
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter
  • 1 teaspoon vanilla

How to Make

Spray with cooking spray or butter the sides of a heavy large sauce pan. Sorry no picture for this one.

Combine sugar,

corn syrup,

chocolate,

 and salt.

Stir in milk.

Cook and stir over medium heat until sugar is dissolved and the chocolate melts. Avoid splashing chocolate on the sides. You want all the yummy chocolate flavor and it just gets too messy to clean up.

Clip a candy thermometer on the side of the pan. Continue cooking over medium heat till temperature reaches soft-ball stage, 235 degrees. Stir only to prevent sticking.

 

 When it reaches soft-ball stage, remove from heat and add butter, BUT don’t stir it! Simply place the butter on top and let the heat melt it. Let the mixture cool to 110 degrees, without stirring.

Add vanilla. (I forgot to take pictures from here on out. So sorry but it was hard!!)

Using a spoon or fork, beat the mixture vigorously for 5-6 minutes or till mixture is of spreading consistency. This is a critical step!! Be sure to not over stir or the frosting will become too thick to spread. On the bright side it will be fudge candy!

Pour and spread  onto cake. I really just poured it. There wasn’t a need to spread. But work quickly if you need to spread it. It will stiffen up quickly!

Ok, another critical step. The cake you see in the picture above was one I made of My Man’s birthday back in February. Yes, I’ve been meaning to post this for that long. Remember I said to let it cool to 110 degrees? I mean 110…not 111 or 112 or 113 degrees.

This is the cake I made for Dillon’s birthday. Let me move the crumbs out of the way.

See all the brown on the bottom?

It ain’t burnt cake.

It’s frosting that I didn’t let cool to 110 degrees before I stirred it vigorously for 5-6 minutes and my arms got tired of stirring.

I had more frosting under the cake than of top. Not that it stopped anyone from eating it, mind you.

And I don’t recommend this frosting for round layered cakes. You will have a mess. Keep your cake in the pan!

Be warned!!!!! This frosting is rich!!!! It will make you sick if you eat too much! Especially with chocolate ice cream! So…

 In A Nutshell

Ingredients 

  • 3 cups of sugar
  • 3 tablespoons of light corn syrup
  • 2 squares of unsweetened chocolate, cut up (2 oz)
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter
  • 1 teaspoon vanilla

How to Make

  1. Spray with cooking spray or butter the sides of a heavy large sauce pan.
  2.  Combine sugar,  corn syrup,  chocolate,  and salt.
  3.  Stir in milk. Cook and stir over medium heat until sugar is dissolved and the chocolate melts. Avoid splashing chocolate on the sides.
  4. Clip a candy thermometer on the side of the pan. Continue cooking over medium heat till temperature reaches soft-ball stage, 235 degrees. Stir only to prevent sticking.
  5. When it reaches soft-ball stage, remove from heat and add butter, BUT don’t stir it!  Simply place the butter on top and let the heat melt it. Let the mixture cool to 110 degrees, without stirring.
  6. Add vanilla.
  7. Using a spoon or fork, beat the mixture vigorously for 5-6 minutes or till mixture is of spreading consistency. This is a critical step!! Be sure to not over stir or the frosting will become too thick to spread. On the bright side it will be fudge candy!
  8.  Pour and spread  onto cake.  Work quickly to spread it. It will stiffen up quickly!

 

 

 

 

 

 

 

 

 

Hearing from you makes my day!