Culinary Institute of America

Devil’s Fudge Icing

Preparation info
  • Makes

    6 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Cocoa powder, sifted 8 <

Method

  1. Cream together the cocoa powder, butter, corn syrup, salt, and vanilla with the paddle attachment, starting on low speed and increasing to medium speed, until light and fluffy, about 5 minutes.
  2. Add most of the water and mix well. Add the sugar and mix until smooth. Adjust the consistency with the remaining hot water as necessary.
  3. Store at room tempera