Fudge Frosting from BraveTart

About a year ago I attempted to make fudge from this same cookbook and I had the worst luck with it. The fudge was completely…well, nothing. It wasn’t edible, fudgelike, or anything salvageable. It was one of the biggest fails I have had in a long time. And particularly disheartening when your blog name is Fudging Ahead. Oh well. I decided to give it one more go and figured if it didn’t work, then I would make a different chocolate frosting instead.

In case you’re wondering about the size of this cake and the shape, I made it for the Fudgelet’s half birthday. He liked it…but said he wants his next cake to be a sheet cake because he didn’t like having frosting inside the cake…I have no words.

I still had some challenges making this, but yes. This is what I’ve been looking for. The frosting and the cake remained so good and almost seemed better after a day or so. It kept the cake moist and tender and was so fudgy. There is a cake from Baltimore that has almost the exact same frosting and I miss it.

Directions for Fudge Frosting from BraveTart

Slightly adapted from BraveTart

  • 1 cup milk
  • 8 ounces light brown sugar
  • 7 ounces granulated sugar
  • 1/4 teaspoon kosher salt
  • 8 ounces chopped dark chocolate (around 72%)
  • 1 Tablespoon vanilla extract
  • 4 ounces butter, soft (about 68 degrees F), cut into Tablespoon-sized pieces

In a 3 quart stainless steel pot, combine the milk, both sugars, salt, and chocolate. Over medium heat, stir with a fork until the chocolate has completely melted and the mixture begins to bubble (right around 6 minutes). Stop stirring at this point. Have a bowl of water ready with a pastry brush. Brush the sides of the pot as necessary to keep any crystals from forming. You want to brush any bits of the syrup that form on the side back into the regular pot. Cook until the syrup temperature measures 236 degrees F (about 6 minutes from when you stop stirring). At this point, remove the pot from the heat and allow it to cool until it is 115 degrees F (about 1 hour).

Put the syrup into a stand mixer bowl and add the vanilla. Beat on low speed and then medium speed with the paddle attachment for about 10 minutes. The syrup will become fudgey and creamy. Reduce the speed to medium-low, then after about 5 minutes the temperature will lower to about 68 degrees F. At this point, add the butter one Tablespoon at a time.

Once it is all incorporated, cover the bowl and let it rest for 30 minutes before frosting the cake.

Some troubleshooting: If the frosting looks a bit curdled, dry, or odd, try taking a cup of it and microwaving it for about 30 seconds to melt it completely, then stir it back into the rest of the frosting for about 30 seconds. For your thermometer, check it by testing it in boiling water. The candy thermometer I’ve used for years was a bit too slow and I found that my instant read one worked the best. Also, as far as the 30 minute rest, I was never able to do that because mine started to seize up so I had to use the frosting immediately before it got too hard to spread on the cake. This might have also been because I waited a smidge over 1 hour for it to reach 115 degrees, and by then it was cooler than it should have been.

Directions for Fudge Frosting from BraveTart (without pictures)

Slightly adapted from BraveTart

  • 1 cup milk
  • 8 ounces light brown sugar
  • 7 ounces granulated sugar
  • 1/4 teaspoon kosher salt
  • 8 ounces chopped dark chocolate (around 72%)
  • 1 Tablespoon vanilla extract
  • 4 ounces butter, soft (about 68 degrees F), cut into Tablespoon-sized pieces

In a 3 quart stainless steel pot, combine the milk, both sugars, salt, and chocolate. Over medium heat, stir with a fork until the chocolate has completely melted and the mixture begins to bubble (right around 6 minutes). Stop stirring at this point. Have a bowl of water ready with a pastry brush. Brush the sides of the pot as necessary to keep any crystals from forming. You want to brush any bits of the syrup that form on the side back into the regular pot. Cook until the syrup temperature measures 236 degrees F (about 6 minutes from when you stop stirring). At this point, remove the pot from the heat and allow it to cool until it is 115 degrees F (about 1 hour).

Put the syrup into a stand mixer bowl and add the vanilla. Beat on low speed and then medium speed with the paddle attachment for about 10 minutes. The syrup will become fudgey and creamy. Reduce the speed to medium-low, then after about 5 minutes the temperature will lower to about 68 degrees F. At this point, add the butter one Tablespoon at a time. Once it is all incorporated, cover the bowl and let it rest for 30 minutes before frosting the cake.

Some troubleshooting: If the frosting looks a bit curdled, dry, or odd, try taking a cup of it and microwaving it for about 30 seconds to melt it completely, then stir it back into the rest of the frosting for about 30 seconds. For your thermometer, check it by testing it in boiling water. The candy thermometer I’ve used for years was a bit too slow and I found that my instant read one worked the best. Also, as far as the 30 minute rest, I was never able to do that because mine started to seize up so I had to use the frosting immediately before it got too hard to spread on the cake. This might have also been because I waited a smidge over 1 hour for it to reach 115 degrees, and by then it was cooler than it should have been.

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