Wayne Gisslen

Cocoa Fudge Icing

Preparation info
  • Yield:

    2

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Combine the granulated sugar, syrup, water, and salt in a saucepan. Bring to a boil, stirring to dissolve the sugar. Boil the mixture until it reaches 240°F (115°C). (See Syrups and Dessert Sauces, Chapter 37.)
    2. While the sugar mixture is cooking, mix the fat, confectioners’ sugar, and cocoa until evenly combined, using the paddle

    Per 1 ounce (28.35 g): Calories, 110; Protein, 0 g; Fat, 2.5 g (20% cal.); Cholesterol, 5 mg; Carbohydrates, 22 g; Fiber, 1 g; Sodium, 60 mg.