Fudge Frosting
This hot-spread fudge frosting turns five pantry ingredients into a rich chocolate topping in about 15 minutes. Unsweetened baking chocolate keeps the flavor deep rather than sugary, and a teaspoon of corn syrup helps the finish stay smooth. You pour and spread it while warm, and it firms up on the cake or brownies as it cools. Because you add the sugar gradually, you control how thick it ends up.
Instructions
Melt the chocolate and margarine together in a double boiler. You can also use a saucepan over low heat, but watch it closely so the chocolate does not scorch.
Stir in the vanilla extract and corn syrup. Keep the mixture somewhat hot while you work.
Add the powdered sugar a little at a time, stirring it in and keeping the mixture somewhat hot. You may not need all of it, so stop when the frosting is as thick as you like.
If the mixture is too stiff to spread even while hot, stir in a very small amount of milk. Add only what you truly need.
Spread the frosting over your cake or brownies while it is still hot. It will stiffen as it cools.
Make it personal.
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