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    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


    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.)




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