Rich Dark Fudge Icing

by Gretchen Price on March 13, 2013

Post image for Rich Dark Fudge Icing

Many of you may be familiar with my wonderful friend Cissy Hopping of Missouri. She is a great help on Facebook Woodland Bakery Page and she has created a recipe to mimic MY fudge recipe and I have too say, its pretty close. What I like about this recipe is that is stays SOFT and it is much cheaper than mine. It is however, much sweeter than my version of FUDGE ICING Try it yourself and see what you think!

THANKS CISSY!!

Cissy’s Fudge Icing
Yield 2 cups

Sugar 1/2c (100g)
Heavy Cream 1/4 c (2fl oz)
Baking Chocolate Semi Sweet 1oz (28g)
Semi Sweet Chocolate Chips 1cup (175g)
Corn Syrup 2Tablespoons
Butter 4Tablespoons (56g)
Heavy Cream 1/4c (2fl oz)
Powdered Sugar 2c (240g)

Mix Method:
In a microwaveable bowl (or a sauce pot on the stove) combine one portion of the heavy cream with the sugar and heat until the sugar dissolves.
Add this to the chocolate and cornsyrup and butter in a large microwaveable bowl (or simply add all of those ingredients to the pot on the stove, being very careful not to scorch the chocolate. You will be wise to switch to a Double Boiler to avoid burning your delicate chocolate. Or just use the microwave like I do.) But whatever why you choose, you will be melting slowly all of these ingredients to smooth.
The second portion of heavy cream will be reserved for later to adjust the consistency of the fudge icing.
In the Kitchen Aid Mixer fitted with the paddle attachment add the sifted confectioners sugar and let it mix on low speed and then pour in the melted chocolate/butter/cornsyrup mixture. Mix on low speed until combined, then increase to medium-hight to smooth out any lumps.
At this point you will add the second reserved portion of heavy cream and use more of it or less of it depending on how you want your consistency.

Use immediately on cakes or brownies or store at room temperature for up 2 days. Refridge for up to 2 weeks.
Once this icing becomes cold, it will harden as that is the nature of chocoalte and butter recipes. You can bring it back to a workable consistency by mixing it on low speed on the mixer with the paddle attachment and then drizzle in approximatley 1-2 Tablespoons of warmed heavy cream.

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{ 146 comments… read them below or add one }

Olive October 15, 2014 at 7:43 am

Hi there! I’m a baking enthusiast and I have been trying different recipes. I want to try this one, too.

So I am just wondering, if I want to use only baking chocolate instead of a combination, how much should it be?

And if I want to use half of baking chocolate and half chocolate chips, how much will that be?

In ounces and grams.

And, I live in the Philippines where it is really hot.. will this hold its shape when used as frosting for cupcakes?

Thank you so much in advance!

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Sangeeta October 2, 2014 at 12:21 pm

Hi.. I am fron UK and cant get corn syrup here..
what is the substitute for that..
Can i use Golden syrup instead

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Gretchen Price October 2, 2014 at 2:12 pm
Steve September 23, 2014 at 3:33 am

Made the rich dark fudge icing along with your fudge brownies and WOW!!! Took it to a small class reunion and they were gone super fast…..the best I ever made….I am so glad that I found you…plan on trying many more of your dishes…..thank you

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Cindy September 1, 2014 at 1:55 am

Hi Gretchen,

For the butter, should it be salted or unsalted? Also, if I wanted to cut back on the sweetness, how would I do that?

Thanks!

Cindy

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Gretchen Price September 1, 2014 at 3:17 am

unsalted, and you should use a chocolate that is less sweet, more on the bitterside

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Cindy September 1, 2014 at 3:37 am

Thanks for the quick reply Gretchen! I will do it that way!

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Namrata Sahota August 30, 2014 at 11:56 am

Hey Gretchen! I watched a couple of your videos, and you happened to mention that you studied at CIA. I’m 16 and I’m an aspiring pastry chef from India. One of the institutes I’m looking at for further studies is CIA, could you please e-mail me? I would love to discuss your experiences with you. Thanks a lot :)

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Jen Sipes August 29, 2014 at 11:44 am

Hi Gretchen,

Is this icing shelf stable even though it calls for heavy cream?

Thanks,
Jen

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Gretchen Price August 29, 2014 at 12:31 pm

yes, see the storage info at the bottom of the blog

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Martha Steward August 20, 2014 at 2:18 pm

Gretchen, I have made and enjoyed Cissy’s Fudge Icing, and now I want to use it to frost Fudgy Fudge Brownies. Considering the yield, should I make a double batch of icing for the half sheet of brownies?

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Gretchen Price August 20, 2014 at 6:43 pm

yes I would

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mariam August 14, 2014 at 1:38 pm

hi Gretchen, how can I make heavy cream?

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Gretchen Price August 15, 2014 at 12:39 am

You cannot, unless you are a cow.
(there is a way to make it at home by using whole milk and butter…but this is not useful for pastries as it will not whip like heavy cream)

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Dave August 1, 2014 at 2:45 am

Is it possible to use an all-purpose cream if I don’t have any heavy cream available?

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Gretchen Price August 1, 2014 at 2:45 am

yes fine

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madonna June 26, 2014 at 2:39 pm

can i use white choclate? cause i like the taste but i wanna make it colorfull ???

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Gretchen Price June 27, 2014 at 2:49 am

Yes but you may go into a sugar coma from how sweet it will be
(I am not a fan of white chocolate)

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Alejandra Spears June 20, 2014 at 4:26 am

Perfect outcome! I love this recipe it is soooo easy. I melted all of the ingredients on a sauce pan and once it was all melted I poured it over the powder sugar and mixed it. It looked exactly like the one in the video. I wanted a smoother texture so I added all of the cream the recipe calls for. Seriously it turned out perfect and everyone got all wide-eyed when they tasted it. I have never gotten this much praise with any of my other cakes. What I did was use it as a filling for the best moist chocolate cake recipe! Great success :-) I am so happy

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AL June 9, 2014 at 5:45 am

I was thoroughly disappointed by the outcome. The icing looks so creamy in the photo, but mine turned out dry and “gritty” even as I continued to add additional heavy cream. I could not get the granulated sugar to dissolve in the heavy cream.

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Sandra June 12, 2014 at 10:22 pm

The recipe called for “Powdered Sugar” (Confectioners sugar) Not Granulated sugar, pretty sure this was why it was ‘gritty”. I would try it again. Pretty sure your outcome would be different the second time. :-)

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Yat ali June 7, 2014 at 3:03 am

Hi Gretchen. Did this for my son’s rush bday cake. Superb! And super easy. Sub the cream with sweetened condensed milk though coz cream is like gold here. Then after melting whatever that needs to be melted, just put everything into the food processor. KithcenAid is gold too here :-) but I do want one and still saving up for it. Tq for the great recipes.

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mel celine June 8, 2014 at 2:04 pm

Heey Yat ali u sub the heavy cream with sweetened condensed milk ? and the corn syrup What can I use as a substitute? :/

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Cramer vs Kitchen June 6, 2014 at 7:30 pm

Aaron, one of the things you have to realize is professional bakers have access to ingredients not normally made available or cost effective for the average home baker. the alternatives that Gretchen provides allows home bakers to be able to put out the same product with ingredients that are easy for them to find locally.

another thing to consider not all countries create the same chocolate product as they do in the United States as often you hear about the news there are a lot of chemicals and stabilizers that the United States might allow here but not in foreign countries.

what works for one person may not necessarily be workable for another person whether it be cost availability or the ability to work with certain ingredients.

I would like to think that everyone in this group including her Facebook page as well as YouTube will definitely stand by me when I say this: chefs like Gretchen don’t normally share information this descriptive and this helpful. The fact that all of her videos offer tips tricks all well within the video and even for some of the simplest substitutions they are always provided so the balancing act is really truly up to the person who watches the video and who reads the recipe

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Reginald May 22, 2014 at 2:21 am

Hi, can a usa the whipping base of rich as heavy cream………

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Kam April 14, 2014 at 2:50 pm

The sugar that was melted with heavy cream is it caster sugar or icing sugar? Will substituting heavy cream with milk change anything?

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Gretchen Price April 15, 2014 at 2:26 am

Here it doesn’t matter if it is castor or regular granulated
changing to milk will be OK, but it will not give it the body and richness that this recipe is meant to have, but it will not be the end of the world

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Gina April 14, 2014 at 9:54 am

do u need to add the corn syrup? is Glucose syrup the same thing?

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Gretchen Price April 15, 2014 at 2:27 am

Yes use glucose

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Stella April 13, 2014 at 7:00 pm

If i want to make the other fudge recipe, can I use all chocolate compound then?

Which one will stay soft/softer?

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Stella April 13, 2014 at 1:15 pm

Can I use all chocolate compound?

And how much would I need to frost a 9×9 brownie?

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Gretchen Price April 13, 2014 at 2:28 pm

yes, make the whole recipe

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Gina April 1, 2014 at 9:18 am

What percentage is the chocolate use? or what percentage dark chocolate would be best to use?

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Gretchen Price April 1, 2014 at 3:15 pm

I use 56%

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Katy March 21, 2014 at 10:51 am

I didn’t saw you using corn syrup, I don’t recall seeing you using it on the video.

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sumi March 4, 2014 at 6:25 am

Hi gretchen :)
what can I use instead of corn syrup , since it’s not available in my country
and can I chop the baking chocolate and use instead of chocolate chips as chocolate chips are very expensive here
I also want to buy a kitchen aid and I’m confused about which one to buy . plz could u suggest which one is best as I’ve never used one before

thanks :) x

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Gretchen Price March 5, 2014 at 1:32 am

Golden Syrup? Glucose? Honey?

Yes to the baking chocolate instead of chips

Kitchen aids, there are so many models that the price usually determines which one people will buy, I have the Pro 6 series at home it was over $600
But you can get an Artisan Model for under $300

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Jennifer February 25, 2014 at 9:19 pm

Hi Gretchen,
I am making this for my brother’s 10th birthday and I was wondering if there was 1/2 cup heavy cream or 1/4 because it said heavy cream twice for the same amount?
Thank you for doing this for us.

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Gretchen Price February 25, 2014 at 9:57 pm

If you read the mix method as follows (or even watch the video) you will see I add the cream in separate additions
Mix Method:
In a microwaveable bowl (or a sauce pot on the stove) combine one portion of the heavy cream with the sugar and heat until the sugar dissolves.

The second portion is added at a later time during the mixing, please read the method and also watch the video for more clarity

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Jennifer February 26, 2014 at 11:11 pm

Ok thanks. Sorry I forgot to look at that. Thanks again

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Doris February 16, 2014 at 1:20 am

Hello Gretchen: this is the second time I make fudge icing and I really don’t know what I’m doing wrong.. you mentioned 1 cup for baker’s chocolate bar.. I really don’t know how to measure this except that I googled an oz equals how many cups and I found that it’s 8 oz.. so I took 2 bars which equaled 4 oz. each – that gave me a cup.. but when I added it with the semisweet chocolate I still found the icing taste overpowered by the dark chocolate regardless the amount of sugar.. I mean I added the 2 sticks of butter and confectioner sugar as per the recipe.. also the hot water.. what exactly did I do wrong? and is there a way to fix this overpowering taste of dark chocolate?

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Gretchen Price February 16, 2014 at 3:08 am

Good question, and I am sorry this happened to you, but you learned a good lesson about measuring in cups..you see….because 1 cup of water does not weigh the same as 1 cup of chocolate. If volume measure is what you going for (and one I do not advise, as I prefer everyone move to the WEIGHTS measuring system for NO FAIL results every time)
Your first problem was to google how many ounces in a cup. As I mentioned there are 8 ounces in a cup- but 1 cup of chocolate only WEIGHS 6 ounces

Again, because the volume measuring system is so full of ways to make errors, but I try to make it all as simple as possible here, so if you must use the cups measure, then what you were to do was break up the chocolate into small chunks to fill 1 cup. All brands of chocolate are sold in different forms, very common for baking chocolate is to be found in what is called Pistolettes, little chips almost that fill a cup nicely, but you mentioned bars, so….typically when melting chocolate you must break those bars up into smaller pieces for even melting, thus filling the cup easily at the same time. (again- very inferior method, but so many people insist on using this archaic system so it is normal to have inconsistent results when using it)

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Sarah. February 12, 2014 at 1:25 pm

HOw many cupcakes will the icing fiill up ?

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Gretchen Price February 13, 2014 at 3:48 am

about 12- 14

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Nadia February 7, 2014 at 7:30 pm

Thank you Gretchen for these AWESOME tutorials!!!

One question about fudge icing … when do you use fudge icing and when do you use ganache?

Obviously ganache is much more runny and for pouring etc, but what about whipped ganache, where you cool the ganache and then whip it in the mixer? How might fudge icing compare in flavor and application to something like whipped ganache?

Then I saw that you fill cakes with chocolate mousse too … so I am just trying to understand what the rule is for when to use each (fudge icing, ganache, whipped ganache, chocolate mousse).

I know it is partially personal preference but I tend to make things too sweet and too rich, so I am trying to make find combinations that can be unanimously enjoyed!

Thanks so much Gretchen!!!

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Gretchen Price February 8, 2014 at 4:22 pm

Hi Thanks
I use fudge icing when the customer wants fudge, and I use ganache when the customer wants ganache.
There are no rules. It is purely preference

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Shalini January 17, 2014 at 9:25 am

hi gretchen,

i m vry much new to this baking thing….could u plz tell me if we don’t ve cornsyrup then wht else can we use….

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Gretchen Price January 17, 2014 at 11:15 pm

Do you have honey?

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kamila January 15, 2014 at 7:41 pm

I love your recipes
I wish you could add printing option to your recipes- would make live much easier. But thanks for sharing anyway.

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janet January 14, 2014 at 11:49 am

hi gretchen i stand corrected was my error, that is what i get for trying to bake after a party night

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janet moazzam January 10, 2014 at 10:31 am

hi gretchen not sure if u have noticed but on your fudge icing recipe ( cissy) you state heavy cream twice is this a mistake coz u been doing the recipes at 2am again? lol

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Gretchen Price January 10, 2014 at 2:50 pm

HI Thanks for checking me, but if you read the blog post- the mix method- it says:
At this point you will add the second reserved portion of heavy cream and use more of it or less of it depending on how you want your consistency.

So no, it is not an error

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Mark January 5, 2014 at 1:52 am

When you make the videos you show your face too much. Your nice to look at but after awhile it becomes aggravating. Need to show the cooking process more,.btw I love ur website,,,thanks

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Gretchen Price January 5, 2014 at 3:40 pm

Thank you

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Jessica January 17, 2014 at 12:04 am

I could look at you everyday. In fact, I almost do! Addicted to your recipes! I do not go anywhere else!

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Marvi January 1, 2014 at 6:07 am

Hello Gretchen, I’m trying to make the cake 2 days in advance if I use this recipe and fill the cake then do a buttercream crumb coat on top and leave it in the fridge. Would the fudge filling garden in the cake?? Please let me know ASAP
Thanks Marvi.

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Marvi January 1, 2014 at 6:08 am

I mean Harden* not garden

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Gretchen Price January 5, 2014 at 6:53 am

the fudge will harden in the fridge, but if you take the cake out well in advance before serving you should be OK

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Gretchen Price January 5, 2014 at 6:52 am

Yes the buttercream acts as a wonderful sealant

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Rose J November 29, 2013 at 12:28 pm

Hi Gretchen!

I enjoy watching your videos. I am learning a lot, thank you! For this recipe, can you substitute the chocolates with white chocolate? How much is needed?

Thanks a lot!

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Gretchen Price November 29, 2013 at 2:26 pm

thanks! Sure you can sub, same amounts

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mrs. c. fernandes November 22, 2013 at 3:36 pm

Excellent video, can you show us some rich fruit cake recipes or christmas cake recipe.Thanks a ton.

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Stella November 6, 2013 at 2:15 pm

Hi gretchen! What’s baking chocolate? Is it couverture or compound? I was thinking of using this icing as a fillin for my macarons! Sounds like a good idea?

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Gretchen Price November 6, 2013 at 8:26 pm

Check out this post CHOCOLATE 101

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Stella November 7, 2013 at 12:02 am

I’ve read that but I’m still confused ):

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ty October 9, 2013 at 7:46 pm

i dont have any heavy cream, anything i can sub it with? thanks =)

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Gretchen Price October 10, 2013 at 11:52 am

milk

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Dorien September 17, 2013 at 10:21 pm

Can milk chocolate be used in this recipe? I’m allergic to plain chocolate but would love to make this using a substitute

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Gretchen Price September 17, 2013 at 10:39 pm

yes, reduce the sugar a bit though or it will be too sweet

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Theresa September 5, 2013 at 9:04 pm

Thank you, Thank you, Thank you. Since I’ve been watching your videos I have been baking and trying your recipes!!!! Oh girl, you are the Bomb! The Best! You have giving me the courage to try baking. Big Hugs to you! Thanks again for all you do for all of us!

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Gretchen Price September 5, 2013 at 11:37 pm

YAY! Thanks for the great message!

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julie August 26, 2013 at 3:29 pm

hi what do you mean by heavy cream is it double cream?

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Gretchen Price August 26, 2013 at 6:55 pm

HEAVY CREAM click there

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Ramay August 21, 2013 at 4:38 pm

Hello Gretchen,

The cake looks delicious, but I’m not a chocolate fan, neither is my sweetie.

Can I use white chocolate instead?

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Gretchen Price August 21, 2013 at 6:56 pm

you can but it will be sooooo insanely sweet (im not a big fan of white chocolate)

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Tacita August 20, 2013 at 6:20 pm

Can I use milk chocolate chips? I can’t find anything else here thanks x

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Gretchen Price August 20, 2013 at 8:59 pm

you can, but know you will have a different result, it will be a lot sweeter and light in color

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Tacita August 21, 2013 at 4:29 am

Yeah it really sweet! To sweet for me and I love sweet and chocolate lol! Ill have to hunt out some proper chips or save up and make yours thanks xx

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Dang Uyen August 6, 2013 at 9:33 pm

hi !!
I can’t find the corn syrup in Sweden. Can I use the one call glukosesirup

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Gretchen Price August 6, 2013 at 10:30 pm

Yes that would be fine

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epi July 6, 2013 at 11:53 am

hi gretchen.
can i use all purpose cream which is more convenient recipe we have in the grocery?thanks

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Gretchen Price July 6, 2013 at 9:33 pm

for this recipe YES!

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Iman July 5, 2013 at 7:13 pm

what can i use instead of corn syrup please help me

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Gretchen Price July 5, 2013 at 10:12 pm

Check out Substitutions I Don’t have that in my country, see if there is anything there that may help you for where you live

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liz June 14, 2013 at 1:26 pm

hi i see heavy cream in the recipe 2x is this correct

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Gretchen Price June 14, 2013 at 1:46 pm

yes watch the vid and you will see (I think I wrote the instructions as well)

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liz June 19, 2013 at 7:38 pm

tks :)

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Moni June 12, 2013 at 8:24 pm

Hey Gretchen.. Why this icing is not as fluffy as the one you used for the brownies? Do i have to mix it for more time?
Help meee!

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Marina June 11, 2013 at 9:00 pm

Hi Gretchen! I have a question. If this is Cissy´s recipe, where is yours? I find this too sweet, because too much sweetness is not my cup of tea. Could you give me your own recipe please? Thank you for this amazing recipes!!

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Gretchen Price June 11, 2013 at 11:21 pm

Im trying my best to get all the recipes and videos refilmed and blogged
500 videos/recipes was a lot and I am trying my very best to get it all done

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Marina June 12, 2013 at 9:34 am

OK!! Don´t worry! I´ll be waiting! Thank you Gretchen!! :)

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vat June 11, 2013 at 12:20 pm

great recipe!!! loved it, tks Gretchen….

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Robyn June 9, 2013 at 4:10 pm

Hi, Gretchen, I just made this and your fabulous brownie recipe. I had a question about the sugar measurement, too, that someone else mentioned. You have 1/2 c sugar as 50g. However, I measured and weighed 4 times and got it to be closer to 100g. In the end I decided to go with the 100g of sugar instead of the 50g. Is that a typo or did I do something wrong?

The frosting was delicious, though I did learn to wait until the brownies come out of the oven before starting the frosting as mine started thickening making it harder to spread on the cooled brownie. Live and learn—and eat some brownies! ; )

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Gretchen Price June 9, 2013 at 6:07 pm

THANK YOU!! Updated!!

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Thea June 5, 2013 at 1:13 pm

Hi there, can you please tell me what ‘T’ stands for in the measurements please? Is it tablespoon? Also is semi sweet chocolate dark or milk chocolate?
Many thanks

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Gretchen Price June 5, 2013 at 2:32 pm

yes Tablespoon
Dark chocolate is one thing, milk is another and semi sweet is another.
Read:
CHocolate 101

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Malia Martin June 3, 2013 at 2:15 am

Mine didn’t work. When i melted the chocolate it turned into cream. And i couldn’t mix it in with the powdered sugar. It looked like dipping dots ice cream. I didn’t know what to do so I dumped it. :(

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Genevieve B May 30, 2013 at 12:12 am

Would this work to decorate a cake with a basket weave pattern?

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Gretchen Price May 30, 2013 at 1:07 am

yes

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rhemz May 27, 2013 at 2:30 am

hi gretch… can i use this recipe to fill and coat my cake and cover it with fondant? thanks

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Gretchen Price May 27, 2013 at 5:24 am

yes it will be fine

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Mariah May 5, 2013 at 5:22 pm

Where can I find YOUR recipe of this. I would like to try yours.

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Cindy April 23, 2013 at 5:31 pm

Made this today. Turned out AWESOME!!! Yum! Thanks for all your work, Gretchen!

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Taryne April 18, 2013 at 1:20 am

just made this today and it was so good. i did not want to use corn syrup so i sub it with creamed honey, it turned out great, i couldn’t pick out any “honey” taste and the end result was a very smooth, fudge frosting. not sure if this would happen when using the corn syrup but just after i mixed everything together it was a bit running, so i left it on the counter for about 10-20 minutes and it was a perfect consistency for frosting, it may have been a bit too warm after mixing. i also used only semi sweet chocolate no chocolate chips. my husband loved it and his sweet tooth is particular, he doesn’t like things too sweet.
thanks so much gretchen :)

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Laura April 16, 2013 at 5:02 pm

Hi Gretchen
Could you please post the other fudge recipe as although this one is delicious I’ve never tasted a better one than the one you made by accident. Thank you (:

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Gretchen Price April 16, 2013 at 5:47 pm

Hi Im trying my best to get all the recipes up with written instruction and then videos to follow 400 videos and recipes was a lot

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Tania April 13, 2013 at 7:25 pm

Is this the same fudge icing recipe you used to ice the fudge brownies?

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Gretchen Price April 13, 2013 at 11:19 pm

yes it is

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Anna April 9, 2013 at 7:48 pm

Please help me! My fudge separated, what should I do? Is it possible to make it good or should I throw it away?

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Gretchen Price April 9, 2013 at 11:46 pm

if you mix it at room temperature it should come back together

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Lydine April 9, 2013 at 1:39 pm

Hi Gretchen!
Since this recipe calls for a lot of sugar may i use unsweetened baking chocolate instead and just keep the semi sweet chocolate chips??? Can’t wait to make these along with your fudge brownies!

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Kasia April 6, 2013 at 11:27 am

Hi Gretchen! I’ve got a question. May I use golden syrup or maple syrup instead of corn syrup?
I love yours recipes! They are great! Thanky you for all your tips! Best regards from Poland!!! :-)

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Gretchen Price April 6, 2013 at 6:11 pm

Hello! Please check out corn syrup

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Cakelover April 3, 2013 at 9:15 pm

Hey Gretchen,

Could you also post the Woodland bakery fudge recipe, please? It’s looks lush . .

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Kellie G. March 31, 2013 at 3:12 pm

I tried this and it turned out great.

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Ann Marie March 29, 2013 at 7:07 pm

Hi Gretchen…..is this the recipe you use to frost your brownies? If so, how many recipes worth would I need to frost brownies made in the 12 x 18 sheet pan? One recipe (2 cups) doesn’t sound like enough.
Thank you!!

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davi March 28, 2013 at 5:00 pm

Hi!. Can I use this icing as a cupcake frosting? should I refrigerate it before or..?

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Gretchen Price March 28, 2013 at 11:27 pm

Yes to cupcakes, you can leave it at room tmep, or refridge, the refridge makes it kinda hard though

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lindsey March 25, 2013 at 11:35 pm

Amazing. I loved this recipe all much

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aneesha March 21, 2013 at 10:47 am

hey gretchen….!!!!
1/2c is a 100gms right?. So is it 1/4c or 1/2c???

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Gretchen Price March 21, 2013 at 1:21 pm

half a cup of what?
Depends, that is why you will always rely on weights for exact measure.
please watch this video for an explanation
http://www.youtube.com/watch?v=AtR8KXvK3GE

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aneesha March 25, 2013 at 7:36 am

A cup of Sugar Is 200gms….n Here You Said 1/2c Sugar =50 gms…
I Always use Weight measurements…

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LuJauna March 19, 2013 at 9:23 pm

I made this today and put it on my brownies. It was heaven!

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Gladys March 18, 2013 at 9:02 am

Hi Gretchen!!!

I miss you so much and now that you’re back I want to assk you if is possible for you to put your other fudge icing recepie because for my addictic chocolate lover father the other one was perfect not to sweet and i don’t know how to said it in english but in spanish is “chocolatoso” and I do not remember the exact recepie. Thank you, for all the time and hard work you do in this new website and youtube! Of course i’m gonna try this recipe and see if my dad approved it XD

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Robyn June 9, 2013 at 4:58 pm

The Woodland Bakery Fudge Icing recipe is in her new e-book, “Woodland Bakery Desserts.”

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Gladys June 13, 2013 at 12:09 pm

Thank you!!! I’m gonna buy the e-book :)

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Ash March 18, 2013 at 5:48 am

Hi Gretchen , this looks awesome. what is powdered sugar , is it icing or caster sugar???? Thanks

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Gretchen Price March 18, 2013 at 5:21 pm

icing sugar

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Vanessa March 18, 2013 at 4:14 am

Could I only use baking chocolate (203gms)? Would I have to add more sugar?
Love your vids!

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Gretchen Price March 18, 2013 at 5:24 pm

baking chocolate that is UNSweetened?? Then yes, but I recommend using chocolate chips, its not wise to start playing around with ratios and quantities

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sv November 2, 2013 at 12:28 am

Hi, How can I make vanilla filling for my cake?

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Gretchen Price November 2, 2013 at 5:27 am
Fira March 18, 2013 at 3:10 am

Hi Gretchen,

I’m trying to understand the baking chocolate as you mentioned in your videos. I went to your page chocolate 101 and couldn’t find it there. Is baking chocolate similar to dark chocolate?

Thanks.

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Chrysty's Creations March 18, 2013 at 3:07 am

Just marchese brownies and they are exquisite! Talk about being Chocoholic! Kids tested and Husband Apporved

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Karen March 17, 2013 at 10:59 pm

I’m honestly not sold on this recipe. It doesn’t have the smooth texture like the fudge icing you’d find in a bakery and it isn’t as sweet either. I made 2 batches of this and the second one turned out very grainy so I tossed it out. Kind of feel like I wasted money on ingredients here…I guess I’m still on the hunt for a good fudge recipe

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Dottie June 7, 2013 at 2:21 am

Sounds like maybe you didn’t quote melt the sugar properly, which would account for the grainy texture and the lessened sweetness.

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Shaheen March 16, 2013 at 7:24 pm

Big THANK YOU to you, Cissy, & Mr NJ!!! I love your recipes so much and your instructional style is great, you’re a really good teacher! I know there is already the recipe for fudgey brownies on the blog (which are sublime!) but I was wondering if you could please make a video showing us how to make an actual fudge cake? Thank you so much once again!

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signaturesweetz March 15, 2013 at 4:06 pm

can this recipe frost and fill one of your regular size cakes..the 8 inch

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Gretchen Price March 16, 2013 at 1:27 am

double it for fill and frost

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Tammy March 15, 2013 at 1:13 am

I Love this Frosting!! Thank You for Sharing<3

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Chris March 14, 2013 at 6:15 pm

This recipe is AWESOME!!!! Thanks Cissy.

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Sharon March 14, 2013 at 4:07 pm

4 fl ounces sugar????? Am I missing something here?

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Gretchen Price March 14, 2013 at 8:53 pm

Thank you, changed it! Thats what I get for trying to post recipes at 2 am!!!

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Joanne October 18, 2013 at 3:52 am

Thanks Gretchen for the hard work! Nice new logo btw… :D

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Aaron March 14, 2013 at 4:07 am

I wonder why one would use two forms of chocolate in that recipe — chocolate chips and semi-sweet baking chocolate? Lately I’ve been a fan of using baking bars instead of chocolate chips with all my recipes. I could be wrong, but I swear the chocolate chips have weird stabilizers and stuff in them to keep their morsel shape when they get hot. So lately I’ve been chopping chocolate into little chunks on a cutting board with a cleaver. So for this fudge recipe, I’d just chop up 203 grams of chocolate bar.

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Gladys June 8, 2013 at 8:07 am

Hi Aaron:

It’s because it’s cheaper and also everybody can find more easily than chocolate bars. For example here in Mexico one good bar of chocolate in my local super market it around 5 dolars more or less and it’s only 4 oz! So Gretchen it’s trying to make it accesible and also affordable for us :). By the way the original recipe calls for 4 cups of chocolate. Saludos :)

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