Cookbook:Fudge Frosting

| Dessert | Chocolate

This is a rich non-greasy frosting that goes on hot and stiffens as it cools.

Ingredients

 * 5 cups (625 g / 1.38 lb) powdered sugar
 * 3 oz (85 g) unsweetened baking chocolate
 * 2 tablespoons margarine
 * 1 teaspoon vanilla extract
 * 1 teaspoon corn syrup

Procedure

 * 1) Melt the chocolate and margarine together in a double-boiler or, carefully, in a saucepan on low heat.
 * 2) Mix in the vanilla extract and corn syrup, keeping the mixture somewhat hot.
 * 3) Mix in the sugar, still keeping the mixture somewhat hot. You might not use the exact amount listed. Just keep adding sugar until the frosting is as thick as desired.
 * 4) While still hot, spread the mixture on cake or brownies. Mixture will stiffen.

Notes, tips, and variations

 * A very small amount of milk may be added if the mixture is unspreadable even while hot. Don't add more than you truly need.

Warnings

 * Steaming hot cake will release moisture which may collect under a frosting. Cold cake may cause a frosting to stiffen prematurely. Thus, you should use a warm cake.