Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Fudgy Frosting




Source of Recipe


Abigail Johnson Dodge in “Weekend Baker”


Recipe Introduction


This is a wonderful, rich, gooey, chocolate frosting. It is enough to fill and frost a 2 layer cake. I just melted the chocolate and butter and put that in my Kitchen Aid mixer bowl and turned it on to mix every few minutes. It takes a long time (maybe as much as an hour) for it to get to the right texture, but it is no work and so easy to put together!


List of Ingredients




8 oz. bittersweet chocolate, finely chopped
8 T. sweet butter, cut into 4 pieces
1 c. sweetened condensed milk
1/4 c. light corn syrup
1 t. vanilla
Pinch of table salt



Recipe



Melt chocolate and butter in microwave. Add the condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. It will continue to thicken as it cools. When the frosting is completely cool, cover the bowl with plastic wrap until needed. No need to refrigerate. (At this point, the cooled frosting can be stored at room temperature for up to one day or in the refrigerator for up to 2 weeks. Bring to room temperature before using it.)