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(Zspider) wrote:

> Newbie here. I made fudge frosting for my brownies and it's runny.
> I believe it's a standard type of frosting recipe, made from sugar,
> cocoa, milk, butter, and corn syrup. After cooling it said to mix
> between 1/2 and 3/4 cup of powdered sugar in, along with some
> vanilla. I mixed the maximum amount of powdered sugar in but it
> was runny. I put it in the refrigerator to thicken it, but it
> still ended up runny. What did I do wrong? I'm fairly strict with
> the amounts, so I think I was close on that, and it said to boil
> the first ingredients for 3 minutes and I set the timer and boiled
> them for exactly that.
>
> Short of buying frosting, are there any recipes for chocolate icing
> that might be more foolproof than the recipe I used?
>
> I also made Grasshopper brownies with a green mint layer that
> doesn't look like it is going to set up. Expensive mistakes.
>
> Thanks, Michael

Timing cooking fudge or candy does not work. :-)
Find a recipe that uses temps instead of times, then get a good candy
thermometer.

Mom taught me to cook fudge to the "soft ball" stage.
Keep a glass of cold water next to the stove and when the fudge starts
to boil, drop a single drop of the fudge mix into the cold water once
per minute. You can tell when it is ready to set up when it reaches the
"soft ball" stage.

If it is not ready, it flattens out when it hits the water. When it is
ready, it forms a ball.

As soon as that happens, take the pan off of the stove and have another
shallow pan of ice water ready. Carefully insert your hot pan into the
container of ice water and continue beating the fudge until it cools and
begins to set up, then QUICKLY frost the cake or whatever before it
totally cools off.

Hope this helps?

K.

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