Receta Shiny Fudge Frosting
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Ingredientes
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Direcciones
- Combine the sugar, water, and corn syrup in a medium-sized saucepan.
- Stir briefly, cover, and bring to a slow boil. Brush sides of saucepan occasionally with clear water to prevent crystals from forming. When sugar is completely dissolved, simmer syrup about 3 min.
- Remove the sugar syrup from the heat and add in the chocolate all at once, stirring continuously with a metal spoon till the chocolate is dissolved.
- Beat the butter into the chocolate mix, then add in the confectioners' sugar alternately with the warm water, dividing the sugar into two parts and the water into two parts. Blend in the vanilla and beat again till smooth and shiny.
- Set the pan in a shallow saucepan filled with 1/2 inch to 1 inch warm tap water till ready to use. This frosting tightens quickly, so it must not be prepared too far in advance, and then should be kept slightly hot to keep it pourable. If icing is too thick, add in a bit more warm water. Don't let the icing become excessively warm, or possibly it will be too liquid.
- When ready to glaze cake, hold container 10 inches above cake and pour sufficient glaze to cover the top. Using a 10-inch metal spatula, spread it across, allowing excess to drip down the sides. Do this only once, as glaze sets quickly. The icing should be fluid sufficient to drip, but not too runny. Holding the spatula vertically, run it around sides of cake to smooth the icing. For an attractive melted tallow effect, drop spoonfuls of the remaining frosting down the sides of the cake, beginning at the top edge. Drizzle 2 - 3 Tbsp. randomly over the top of the cake. Allow cake to stand uncovered till frosting is very hard.
- Note on storing frosted cake: cake may be kept in a cold place under a glass dome if you plan to eat it shortly after it is made. For longer storage, cover loosely with aluminum foil tent and chill. Allow to stand at room temperature 2 to 3 hrs before serving.