Fudge Frosting
Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups (625 g / 1.38 lb ) powdered sugar
- 3 oz (85 g) unsweetened baking chocolate
- 2 tablespoons margarine
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
Directions
Melt the chocolate and margarine together in a double-boiler or, carefully, in a saucepan on low heat.
Mix in the vanilla extract and corn syrup, keeping the mixture somewhat hot.
Mix in the sugar, still keeping the mixture somewhat hot. You might not use the exact amount listed. Just keep adding sugar until the frosting is as thick as desired.
While still hot, spread the mixture on cake or brownies . Mixture will stiffen.