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How to make wellesley chocolate fudge frosting

Make Wellesley Chocolate Fudge Frosting

9
STEPS
INGREDIENTS
Chop 8 oz of chocolate.

Chop 8 oz of chocolate.

Sift 3 cups of icing sugar (otherwise it'll turn out lumpy!)

Sift 3 cups of icing sugar (otherwise it'll turn out lumpy!)

1/2 tsp of salt.

1/2 tsp of salt.

1 & 1/2 cup of packed brown sugar.

1 & 1/2 cup of packed brown sugar.

Melt the brown sugar, salt, 4 tbs of butter and 1/2 cup of evaporated milk over medium heat.

Melt the brown sugar, salt, 4 tbs of butter and 1/2 cup of evaporated milk over medium heat.

Heat until bubbles form around the edge of the pot. Turn down heat and simmer.

Heat until bubbles form around the edge of the pot. Turn down heat and simmer.

Simmer mixture until it thickens and turns a dark golden; ~8 mins. Stir occasionally.

Simmer mixture until it thickens and turns a dark golden; ~8 mins. Stir occasionally.

Remove from heat and transfer to large bowl. Add remaining butter and milk. Stir until incorporated.

Remove from heat and transfer to large bowl. Add remaining butter and milk. Stir until incorporated.

Add chocolate.

Add chocolate.

Add 1 tsp vanilla.

Add 1 tsp vanilla.

Stir until melted.

Stir until melted.

Whisk in the icing sugar.

Whisk in the icing sugar.

Stir until smooth. Set aside to cool; about 1 hr. Stir occasionally.

Stir until smooth. Set aside to cool; about 1 hr. Stir occasionally.

Ice your cake! Put in fridge to set icing about 1 hr.

Ice your cake! Put in fridge to set icing about 1 hr.

Leftovers can be put aside for fudge. Yum!!

Leftovers can be put aside for fudge. Yum!!

  • 8.0Tbsp Butter, softened
  • 1/2c Brown sugar, packed
  • 1/2tsp Salt
  • 1.0c Evaporated milk
  • 8.0oz Bittersweet chocolate, chopped
  • 1.0tsp Vanilla extract
  • 3.0c Icing sugar, sifted