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Fudge Frosting

This is a rich non-greasy frosting that goes on hot and stiffens as it cools.

Source and licence

"Fudge Frosting" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Fudge_Frosting, revision 4517717), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Fudge_Frosting&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517717

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Melt the chocolate and margarine together in a double-boiler or, carefully, in a saucepan on low heat.
  2. Mix in the vanilla extract and corn syrup, keeping the mixture somewhat hot.
  3. 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.
  4. While still hot, spread the mixture on cake or brownies. Mixture will stiffen.