Reviewed: Oct. 1, 2009

helping to troubleshoot the icing issues, make sure that when you mix ingredients before heating, sugar doesn't touch sides of pan, that's how you get those nasty crystals that make it grainy. also, two tablespoons of corn syrup helps keep it smooth as well

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Mimmy

Cooking Level: Expert

Home Town: Bremerton, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 29, 2009

This is the best icing that I have ever made. Granted, I am only 16, so there's a lot of room for improvement. However, i did find that it was essential to make sure that all the sugar was dissolved before it was brought to the boil. I used butter instead of shortening because I didn't have any, and rum essence instead of vanilla. I also didn't have chocolate powder so i used 70g of chocolate chips. It was amazing. i had a whole lot left and my sisters ate it all.

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justlisten

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Reviewed: Sep. 28, 2009

I don't know if I made it wrong or not, but mine was very smooth while warm, but as it cooled it became grainy.

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Anna

Cooking Level: Beginning

Home Town: Greybull, Wyoming, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Sep. 24, 2009

Thank you! Didnt have powdered sugar and had a cake in the oven! Wasnt gainy at all.

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wifeunit17

Cooking Level: Intermediate

Home Town: Ukiah, California, USA

Living In: Fresno, California, USA

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Reviewed: Sep. 15, 2009

This icing turned out so yummy! I needed an icing without confectioner's sugar because I am out and I am so glad I came across this recipe. I followed it to a T except I added about a cup of blitzed raspberries with the vanilla. I wanted a chocolate raspberry icing to top fresh brownies and this is a keeper. It turned out sooo good and I had a hard time not licking the bowl. Great recipe, i will definitely use this again.

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cookiemonster

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

If you follow the recipe and bring it to a rolling boil, then continue to cook for 2 more minutes, it comes out nice and fudgey. It was thick enough to spread on the sides of my german chocolate cake with the german chocolate icing filling the layers and on top. Turned out very pretty

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Aurora

Cooking Level: Expert

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Reviewed: Jul. 7, 2009

I choose this recipe because I had no confectionary sugar on hand. I followed Kate8's suggestion and put it in the microwave. I just finished pouring it over my cake and it is certainly a very runny glaze, I wouldn't call it icing. 1/2 the recipe would have been sufficient for glazing. I won't be using this one again.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

i found this to be way to runny and had little flavor. As a glaze it is good, but nothing about it is fudgey

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Bella

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

I'm going with 5 stars here. I read through the reviews before making it so I knew ahead of time it was going to be like the chocolate glaze on donuts. And to let it cool A LOT before frosting the cake. Those tips made this the best chocolate glaze I've ever been able to make! Thanks for the recipe and thanks for the tips!

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azmamma

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

I didn't have much confectioners sugar so I was looking for a recipe that used white sugar so I could make frosting for cupcakes. It came out soupy and would not thicken, even after boiling for two minutes and mixing for many minutes after removing from heat.

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manda

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Reviewed: Feb. 14, 2009

This is excellent...just like fudge! I stirred it as it heated to make sure the sugar melted. And only had the heat on med. No problem with this recipe at all Would not use it for layer cake though..it comes out stiff like fudge...but ever so yummy

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JUDILUTZWOODS

Home Town: Fredonia, New York, USA

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Reviewed: Feb. 11, 2009

It was delicious but ran all over the place -needs less milk!

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AileenParker

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Reviewed: Jan. 1, 2009

Like many others, I had run out of confectioners sugar. For perfect results, follow Tracy's review(10-10-2008). The result was smooth, creamy, and delicious!

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alanE

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 30, 2008

I made this for lack of confectioners' sugar. Why boil, oldschool? Throw all ingredients into a bowl, substitute margarine for shortneing, microwave for 1 minute on high, then whip boiling mixture. It is like a glaze; pour over any bland cake, and drink the rest! :)

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Kate8

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Reviewed: Oct. 10, 2008

This was fantastic! You HAVE to cook the ingredients on low until the sugar is completely dissolved and the shortening is melted BEFORE you bring it to a boil. I cooked it on low for about 10 minutes then boiled for 2 minutes. Then take it off heat and keep beating it while it cools. I beat it by hand for a minute then let it cool for a couple more then beat it again and so on until it was really thick and creamy. It's best not to use it until it's nearly completely cooled. My husband LOVED it. He said it reminded him of the chocolate icing on bakery donuts.

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Tracy

Cooking Level: Intermediate

Living In: Dickson, Tennessee, USA

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Reviewed: Aug. 19, 2008

Ok this recipe went from BAD to GOOD. I picked this recipe bec I didnt have butter. I did dissolve the sugar on med low (like someone recommended)and it DID dissolve the sugar (meaning: no granules showing) BUT it set/dried so fast that I couldn't finish putting it on the cake before having to thin it with water. It also was NOT enough to cover a bundt whole cake. I ended up not serving it bec the icing tasted gritty and didn't have a very great flavor.***** OK THE GOOD PART: if you know anything about chocolate cake,you'll know that if you wait 1 or 2 days (or longer) all the flavors and texture of the cake are PERFECT. Choc cake never tastes quite as rich and flovorful the same day that it's baked. Well, this icing is the same way. A few days later (after letting it sit out, under a cake dome) OH MY WORD!!!!!!!!!! The icing was AWESOME, RICH AND WONDERFUL!!! If you have a day or more to let it set up, this recipe is great or if you are just needing to "cover" a cake this is a good recipe.

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Lindsay L

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Reviewed: Jul. 5, 2008

This was a great recipe. I used it to frost some brownies. I used powdered sugar instead of white and turned out great!

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Kelli

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Reviewed: Jun. 11, 2008

surprising good for so few ingredients, all we had on hand.

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radgal43

Cooking Level: Intermediate

Home Town: Port Alberni, British Columbia, Canada

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Reviewed: May 16, 2008

Very good! I liked the smooth look of this icing.

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JMSJMS

Cooking Level: Intermediate

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Reviewed: May 13, 2008

This recipes is an absolute winner! I really liked the fact that it uses no Icing Sugar.And its really easy to make!! AND it turns out really rich and delicious!! I thought the sugar was too much so used ony 1/2 cup of sugar. After reading people's comments that the fudge turned out grainy I used Castor Sugar i.e. Superfine sugar and it turned out FABULOUS! Thank you!

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John

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Quick Fudge Icing

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