Joan's Fudge Icing3 Reviews
“This fudgy icing is great on taste!” - by Cathy
Original recipe yields 3 cups
- Combine sugar, shortening, cream, corn syrup, salt and slivered chocolate in a saucepan. Cook over low heat until chocolate and shortening melt, stirring continuously. Bring to rolling boil 220 degrees F (105 degrees C) and hold one minute. Remove from heat and begin beating and beat until 120 degrees F (49 degrees C). Add vanilla and beat to spreading consistency.
Amount Per Serving (15 total)
- 431 cal
- 20.7 g
- 63.8 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This is a really good recipe. It makes a caramel brown icing that is glossy and tastes like sugar babies. Make sure you have a thermometer. You have to work with it really quickly or it will harden up..." See more to a point where it will not spread. It does not harder up to the point of being candy. The good thing is that if you get a pot of boiling water beside you and a metal icing spatula, heat the spatula up in boiling water, dry it off before touching the cake with it, go over the lumps lightly and in one direction, you can get it smoothed off. So, get it on there the best you can and then use the previous method to fix any bumps. I definately will make this recipe again."
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