I have looked everywhere, and I am not having much luck lol. I need a good recipe for a fudge filling. Thanks in advance.
sorry about the craving, lol I have tried that and didn't get anything worth using. I will try again. thanks for the help 
AI would make a ganache with semisweet chocolate.
Toba Garret has a chocolate Buttercream recipe which is wonderful. It is essentially half ganache and half chocolate buttercream. It is rich and fudgy, but lighter in texture and just a bit less intense than pure ganache. It is a lot of work, but so worth it. The recipe as written make a ton of frosting. .
http://www.epicurious.com/recipes/food/views/Chocolate-Buttercream-109248
Thanks for the suggestion I never would have thougth of that, it does sound good. do you warm it up first?
thanks so much for the link, I appreciate the help! I may have to try it
I have used a modified microwave fudge recipe before with great results if you want a real fudge candy filling rather than a chocolate buttercream or ice cream topping. It is a super fast and easy recipe that one of my friend's son loves so when he asked for it as a filling for his birthday cake I tried it and all went well.
Combine 1 pound of powdered sugar with 1/2 cup sifted cocoa in microwave safe bowl.
Place 1/2 cup margarine on top and pour 1/4 cup milk over all. Do not stir.
Microwave on high for 3 minutes. Stir well and add 1 tsp vanilla. Cover with waxed paper (pressed down onto the fudge so it does not start to crust and sit is fridge to cool if in a hurry you can pour it into a greased 8 x 8 dish so it is thinner and cools faster. This recipe will firm up to a solid but stays pretty soft for quite some time. I just stir it a few times while it is cooling to keep it from setting up. Once it is starting to set up but still able to be poured and smoothed I pour it on with a good dam and then once getting all the layers together and you put it in the fridge it firms up nicely but still easy to cut through.
Thanks for the suggestion I never would have thougth of that, it does sound good. do you warm it up first?
If you are asking about Toba Garret's fudge buttercream, it is perfect filling/frosting consistency at room temp. It is too cold and hard straight out of the refrigerator.
Hi, I have not tried this, have saved it for a while. I make her caramel filling and it is so delicious. sending link for the chocolate. Now I am going to make it. lol!! let us know if it is good. I will too.!!She use to post a lot. haven,t seen her around lately.
I concur with making basically a hot fudge sauce, I use a similar recipe that is 14 oz condensed milk, 6 oz couveture 72% bittersweet chocolate, 2 oz. coco rouge cocoa powder, a splash of vanilla, 2 oz butter. The longer you cook it down the thicker it gets. It's a basic hot fudge recipe but I altered it to make it very dark chocolate. It's great for the top of a cake. because it's still gooey. Typical ganache for me sets up too hard for a filling and my sauce is to gooey and makes cutting the cake a pain, so I do a can of condensed milk, 3 egg yolks, 8 oz chocolate, 3 oz. cocoa powder, a splash of vanilla, cook till thick. It's basically a chocolate custard and it's really good. No refrigeration, in case anyone asks.
As for that caramel filling, here it is, http://cakecentral.com/a/thick-caramel-sauce-or-filling
I'd normally just make a dulce de leche but now that I've seen the above, it sounds amazing and I can't wait to try it. Condensed milk is awesome for fillings, I also make a white chocolate custard filling from Heavenly Cakes that is basically condensed milk, couveture white chocolate and egg yolks. When I make it I can't stop eating it.
AI have been thinking about making cupcakes with a chocolate filling think I will try one or two of these. I have made the caramel filling and found it was easy and would highly recommend it and it makes a lot. I even used it to make my turtles this year at Christmas and everyone loved them.
:grin:
Quote:
I concur with making basically a hot fudge sauce, I use a similar recipe that is 14 oz condensed milk, 6 oz couveture 72% bittersweet chocolate, 2 oz. coco rouge cocoa powder, a splash of vanilla, 2 oz butter. The longer you cook it down the thicker it gets. It's a basic hot fudge recipe but I altered it to make it very dark chocolate. It's great for the top of a cake. because it's still gooey. Typical ganache for me sets up too hard for a filling and my sauce is to gooey and makes cutting the cake a pain, so I do a can of condensed milk, 3 egg yolks, 8 oz chocolate, 3 oz. cocoa powder, a splash of vanilla, cook till thick. It's basically a chocolate custard and it's really good. No refrigeration, in case anyone asks.
As for that caramel filling, here it is, http://cakecentral.com/a/thick-caramel-sauce-or-filling
I'd normally just make a dulce de leche but now that I've seen the above, it sounds amazing and I can't wait to try it. Condensed milk is awesome for fillings, I also make a white chocolate custard filling from Heavenly Cakes that is basically condensed milk, couveture white chocolate and egg yolks. When I make it I can't stop eating it.
Hi Jen, reg. the white chocolate custard, are you talking about from Rose's Heavenly cakes? I found a white chocolate custard in that book but it contains butter, white chocolate and yolks. I made this recipe and it was yummy, I was wondering if it would be okay in SMB, but it's probably the wrong recipe. lol
it sounds delicious but i would keep anything like that made with egg yolks refrigerated myself
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