How to Make Chocolate Fudge Frosting

So you like chocolate, huh? Then this rich frosting is for you. Yields about 2 1/2 cups.

Instructions

Difficulty: Moderately challenging

Things You’ll Need:

• Plastic Wrap
• Groceries
• Candy Thermometer
• Hand Mixers
• Rubber Spatula
• Saucepans
• Wooden Spoons
• 2 c. sugar
• 1/4 c. light corn syrup
• 1/2 c. plus 1 tbsp. half-and-half (more as needed)
• 1/2 c. heavy cream
• 1/8 tsp. salt
• 6 oz. finely chopped semisweet chocolate squares
• 2 tbsp. unsalted butter
• 1 tsp. vanilla

1. Combine sugar, corn syrup, half-and-half, heavy cream and salt in a large saucepan.
2. Stir mixture over low heat about 5 minutes, until sugar is dissolved.
3. Bring to a boil and boil for 1 minute.
4. Dip a pastry brush in warm water and brush the sides of the saucepan down. Remove saucepan from heat.
5. Stir in semisweet chocolate until mixture is smooth and chocolate has melted.
6. Brush down the sides of the saucepan again with the wet pastry brush and place the pan over medium heat. Cook, without stirring, until the temperature reaches 238 degrees F on a candy thermometer.
7. Remove pan from heat.
8. Add, without stirring, butter and vanilla.
9. Place the saucepan in a larger pan that contains cold water and cool the mixture to 110 degrees F.
10. When cool, stir it with a wooden spoon until it begins to lose its sheen.
11. Add remaining 1 tbsp. half-and-half and beat mixture until it is just blended.
12. Scrape down the sides of the pan with a rubber spatula. Let stand and stiffen for 5 minutes. Then, if necessary, adjust the consistency of the frosting by stirring in half-and-half 1 tsp. at a time until it is spreadable.
13. Use immediately or cover the surface of the frosting with plastic wrap.

Tips & Warnings

• The frosting will keep about one week at room temperature, three weeks in the refrigerator or up to six months in the freezer. Stir to soften the frosting before using.