A Real Fudge Frosting

Decorating By debster Updated 7 Oct 2014 , 6:41pm by Jen10910

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debster Posted 5 Nov 2006 , 2:26pm
post #1 of 7

Is there such a thing ? I want it thick and fudgy in taste thanks ladies.

6 replies
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emnjakesmom Posted 5 Nov 2006 , 2:38pm
post #2 of 7

Try the chocolate syrup frosting. Here's the link:

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ShirleyW Posted 5 Nov 2006 , 5:03pm
post #3 of 7

I have a cooked fudge frosting that is delicious, tastes like homemade chocolate fudge. Would you like the recipe?

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Jen10910 Posted 7 Oct 2014 , 6:17pm
post #4 of 7

AShirleyW, I would love that recipe! I have been searching for one that sets up like fudge but every one I've tried stays soft, fuggy tasting and delicious but NOT the texture of fudge which is what I want.

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Rfisher Posted 7 Oct 2014 , 6:28pm
post #5 of 7

AI'm not Shirley....but What texture are you looking for? Fudge come in two camps that greatly debate each other. Creamy but sliceable, and grainy but sliceable. I guess three camps, grainy and shattering.

As for creamy but sliceable, go for fantasy fudge that contains MM fluff and condensed milk. Not the sweetened condensed milk one. As for old timey,slightly gritty so the frosting will temptingly break off of the cake by little fingers, go with Hershey cocoa one. Both require candy thermometers. You can try the shortcut of sweetened condensed milk and bittersweet chips, but unsure of what you have tried. Since you say it stays too soft, sounds like the liquid content is too high, or if you are cooking it, you are not cooking it long enough......or your recipe is for pouring fudge......

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kimmisue2009 Posted 7 Oct 2014 , 6:34pm
post #6 of 7

Use the Texas Sheet Cake icing recipe - you can adjust the powdered sugar to exactly the firmness you want.  I just made minis doing this the other day and everyone thought I had made Fantasy Fudge for the frosting - and this one requires no candy thermometer.  Precious little skill, too, come to think of it. :)

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Jen10910 Posted 7 Oct 2014 , 6:41pm
post #7 of 7

AThank you both! Ill have to try them. The ones ive tried were not cooked frostings (could that have been the problem?) And they used a range of different chocolates from bars to syrup.

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