Cocoa Fudge Icing

Cocoa Fudge Icing Recipe

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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.


★★★★★ 2 votes

Makes 40 ounces.


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  • STAGE #1

  • 16 oz
    granulated sugar
  • 5 oz
    light corn syrup
  • 4 oz
  • 1/8 oz
    salt (1/2 tsp)
  • STAGE #2

  • 4 oz
    softened butter
  • 8 oz
    confectioner's sugar
  • 3 oz
    unsweetened cocoa
  • 1/4 oz
    vanilla extract
  • ·
    hot water as needed

How to Make Cocoa Fudge Icing


  1. STAGE #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.
  2. STAGE #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.
  3. STAGE #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.

Printable Recipe Card

About Cocoa Fudge Icing

Course/Dish: Cakes, Chocolate

Show 2 Comments & Reviews

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