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Fudge Frosting
Granulated sugar, baking cocoa, milk, butter, and corn syrup come together in a saucepan and boil until the mixture turns deep brown and glossy. Once it cools slightly, powdered sugar gets beaten in until the frosting reaches a thick, spreadable consistency that holds its shape on a layer cake. A full teaspoon of vanilla rounds out the chocolate intensity without overshadowing it. Makes enough to generously frost a two-layer cake for 12.
Equipment
- Stovetop
- Saucepan
- Hand Mixer
Ingredients
- 2 cups granulated sugar
- 1 cup unsweetened baking cocoa
- 1 cup milk
- ½ cup butter, cut into pieces
- ¼ cup light corn syrup
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 2 ½ to 3 cups powdered sugar
Instructions
- 1Combine the granulated sugar and cocoa powder in a 3-quart saucepan. Stir in the milk, butter, corn syrup, and salt. Bring the mixture to a boil over medium heat, stirring frequently so the cocoa doesn't scorch on the bottom. Boil for 3 minutes, stirring occasionally. Remove from the heat and let it cool for 45 minutes.
- 2Beat the vanilla extract into the cooled chocolate mixture. Gradually beat in the powdered sugar until the frosting reaches a smooth, spreadable consistency.
Notes
- Yield: Makes enough to frost a 13x9-inch sheet cake or fill and frost an 8
- or 9-inch two-layer round cake.
- Storage: Keep leftover frosting tightly covered in the refrigerator for up to 5 days, or freeze for up to 1 month.
- Prep: If using chilled leftover frosting, let it stand at room temperature for 30 minutes to soften, then stir well before spreading.
Recipe Details
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