On Sun 15 Jun 2008 02:09:35p, Jorabi told us...

> I made a layer cake and tried to make chocolate frosting
> from a recipe at allrecipes.com.
>
> http://allrecipes.com/Recipe/Chocola...-2/Detail.aspx
>
> The consitency came out like WATER, so I kept adding
> confectioners sugar until it was the right thickness. I
> ended up using 2.5 POUNDS of conf sugar! Then the frosting
> was way too sweet to use IMO. I went to the local bakery
> and bought some chocolate buttercream from them and
> frosted the cake. They were sure amused at my story
>
> So now I am left with a big bowl of sweet chocolate
> frosting. Any ideas on what I can do with it? (no snide
> remarks please!) Is there a way to turn this into some
> walnut fudge that will stay set-up at room temp? The
> frosting is creamy at room temp and hard in the fridge.

Just keep it in the fridge until you're ready to eat it. There are certain
fudges that are kept refrigerated.



--
Wayne Boatwright
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Sunday, 06(VI)/15(XV)/08(MMVIII)
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Today is: Father's Day
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'We are born naked, wet and hungry.
Then things get worse.'
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On Sun 15 Jun 2008 04:21:19p, Jorabi told us...

>
> "Wayne Boatwright" wrote ...
>>
>> On Sun 15 Jun 2008 02:09:35p, Jorabi told us...
>>
>>> I made a layer cake and tried to make chocolate frosting
>>> from a recipe at allrecipes.com.
>>>
>>> http://allrecipes.com/Recipe/Chocola...-2/Detail.aspx
>>>
>>> The consitency came out like WATER, so I kept adding
>>> confectioners sugar until it was the right thickness. I
>>> ended up using 2.5 POUNDS of conf sugar! Then the frosting
>>> was way too sweet to use IMO. I went to the local bakery
>>> and bought some chocolate buttercream from them and
>>> frosted the cake. They were sure amused at my story
>>>
>>> So now I am left with a big bowl of sweet chocolate
>>> frosting. Any ideas on what I can do with it? (no snide
>>> remarks please!) Is there a way to turn this into some
>>> walnut fudge that will stay set-up at room temp? The frosting is
>>> creamy at room temp and hard in the fridge.
>>
>> Just keep it in the fridge until you're ready to eat it.
>> There are certain fudges that are kept refrigerated.
>
> How can I make it less-sweet and change the consistency to
> that of a good fudge? It's too sugary.

You may not be able to. However, if you can stand more chocolate flavor in
it, use a solid chocolate, gently melted, then blend into the room
temperature or slightly warmed frosting. Chill until firm, and test again
at room temperature.

Bear in mind that some things are irretrievable. I have thrown out many
things that didn't meet expectation.


--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/15(XV)/08(MMVIII)
-------------------------------------------
Today is: Father's Day
-------------------------------------------
A sine curve goes off to infinity, or
at least to the end of the blackboard.
-------------------------------------------