In addition to our quest for the perfect Yellow Cake recipe, it seems we have been on an equal mission for the perfect FUDGE ICING.
Well, look no more.
Thanks to Dan of Baked By Dan we can all reap the benefits of this luscious, easy, creamy, affordable fudge icing that is almost identical to the real deal recipe from when I owned my bakery!
The main difference with this recipe is that it doesn’t get hard like most fudge icings.
Since it is made with Cocoa Powder versus real Chocolate, it is super rich, super soft and creamy, but it is also Super Affordable!
(Original Fudge Icing recipe is listed all the way at the end of this post!)
However you will have to bring it to room temperature again before using, readjust the consistency (if necessary) and re mix on low to smooth
- Granulated Sugar 5 Tablespoons (63g)
- Water 5 Tablespoons (75ml)
- Corn Syrup 2 Tablespoons (40g) (30ml)
- Unsweetened Cocoa Powder 1 Cup (90g)
- Vegetable Oil 2 Tablespoons (27g) (30ml)
- Solid Vegetable Shortening 2 Tablespoons (25g)
- Corn Syrup 4 Tablespoons (80g) (60ml)
- * you can sub honey, glucose or golden syrup here
- Unsalted Butter softened 8 ounces (2 Sticks) (226g)
- Vanilla Extract 2 teaspoons
- Confectioner's Sugar or Icing Sugar 2 lbs (8 cups) (900g)
- Cold Water 4-6 Tablespoons to adjust the consistency
- In a small pot on the stove, combine the first 3 ingredients to make the simple syrup. Boil for about 2-3 minutes then pour into a bowl and allow to sit in the freezer to rapid cool while you gather the other ingredients.
- In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, or in a large mixing bowl with a hand blender, add the cocoa powder and cooled but still warm simple syrup and mix until it forms a firm mass.
- Add the vanilla extract
- Add the Vegetable Oil and Solid Vegetable Shortening and mix well.
- Add the corn syrup and the softened butter, mix smooth.
- Add the sifted confectioners sugar a little bit at a time and mix until smooth.
- Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency
Freeze in an airtight container for up to 3 months
I make this icing a day or two ahead of time to give it some time to dissolve that sugar and then I re-whip it and the grainy texture goes away
Some people have commented that they preferred my original fudge icing from way back when I was in the bakery. It is less sweet, and had a deeper chocolate taste to it. It is also more expensive by far and it tends to get harder than I would like for a fudge icing, but I’ll let you be the judge of that!
- Semi Sweet Baking Chocolate 4 cups (680g)
- Hot Water ½ cup (120ml)
- Unsalted Butter 1 cup (226g)
- Confectioners Sugar ½ cup (63g)
- Light Corn Syrup ¼ cup (80g) (60ml)
- Melt the chocolate and add the hot water all at once.
- Mix until well combined. (It may get stiff and seems to "sieze" up so be sure to mix it vigorously with a hand whisk!)
- Transfer the mixture to a mixing bowl, preferably a stand mixer with the paddle attachment. (I find the hand beater doesn't do a good job of getting this icing smooth like it needs to be)
- Add the softened butter and mix well.
- Next add the confectioners sugar and mix well.
- Add the corn syrup last.
This icing will be hard and stiff when you try to re-use it after storage, so it is necessary to place back on the mixer and paddle it smooth again with a tablespoon or two of hot water as you mix