cocoa fudge icing
(2 ratings)
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I first made this icing while making eclairs for my final practicals in culinary school. It's my favorite icing/glaze to use when I make eclairs, cream puffs, & donuts as it sets up nicely and has a great shine to it.
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(2 ratings)
yield
serving(s)
Ingredients For cocoa fudge icing
- STAGE #1
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16 ozgranulated sugar
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5 ozlight corn syrup
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4 ozwater
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1/8 ozsalt (1/2 tsp)
- STAGE #2
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4 ozsoftened butter
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8 ozconfectioner's sugar
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3 ozunsweetened cocoa
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1/4 ozvanilla extract
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hot water as needed
How To Make cocoa fudge icing
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1STAGE #1 Combine granulated sugar, corn syrup, water and salt in a saucepan. Bring to a boil, stirring to dissolve the sugar. Cook to 240°F. Wash the sides of the pan down with a clean pastry brush and hot water once the sugar comes to a boil.
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2STAGE #2 While the sugar is cooking, combine the butter, confectioner’s sugar, and cocoa until evenly combined using a paddle attachment of electric mixer. * DO NOT OVER MIX - or will lose its shine.
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3STAGE #3 ~ With the mixer running at low speed, slowly pour the hot liquid into the cocoa mixture. ~ Add the vanilla and continue mixing until the icing is smooth, creamy and spreadable. Variable: If necessary, thin the icing with a little hot water (DO THIS BY HAND). Icing may be re-heated for future use.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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