This fudgy icing is great on taste!

Cathy

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Recipe Summary

Servings:
15
Yield:
3 cups
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, shortening, cream, corn syrup, salt and slivered chocolate in a saucepan. Cook over low heat until chocolate and shortening melt, stirring continuously. Bring to rolling boil 220 degrees F (105 degrees C) and hold one minute. Remove from heat and begin beating and beat until 120 degrees F (49 degrees C). Add vanilla and beat to spreading consistency.

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Nutrition Facts

431 calories; protein 0.6g; carbohydrates 63.8g; fat 20.7g; cholesterol 21.7mg; sodium 161.3mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2003
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. Read More
(18)

Most helpful critical review

Rating: 3 stars
04/21/2008
Didn't care for it. very gritty even though i followed the instructions! Read More
(6)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/04/2003
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. Read More
(18)
Rating: 3 stars
04/21/2008
Didn't care for it. very gritty even though i followed the instructions! Read More
(6)
Rating: 2 stars
10/18/2010
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 Read More
(5)
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Rating: 5 stars
01/04/2015
This recipe is just like my mother in law use to make very creamy and delicious. Will definitely make again. Read More
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