"This fudgy icing is great on taste!" — Cathy
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heavy whipping cream
2 (1 ounce) squares
semisweet chocolate, grated
This is a really good recipe. It makes a caramel brown icing that is glossy and tastes like sugar babies. Make sure you have a thermometer. You have to work with it really quickly or it will harden up to a point where it will not spread. It does not harder up to the point of being candy. The good thing is that if you get a pot of boiling water beside you and a metal icing spatula, heat the spatula up in boiling water, dry it off before touching the cake with it, go over the lumps lightly and in one direction, you can get it smoothed off. So, get it on there the best you can and then use the previous method to fix any bumps. I definately will make this recipe again.
Didn't care for it. very gritty even though i followed the instructions!
the taste was good. it was grainy. but the problem I had with it was when I started to put it on my cake, it kept falling off, it was more like molding putty than frosting, it was almost like a rubbery cookie dough
* Percent Daily Values are based on a 2,000 calorie diet.
Joan's Fudge Icing
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 187
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