Chocolate Fudge Icing (Boiled Icing)

This is the icing that we used for the brownies. You can also use gnache for this icing, see the Sacher Torte entry for that MOP.


Formula: this will cover one sheet pan worth of brownie
1# Sugar
5 oz. Corn syrup
4 oz. Water
4 oz. Butter
8 oz. 10x, sifted (I'm not quite sure what this is, I will check and un-highlight it when I get to class this week)
3 oz. Cocoa, sifted
0.25 oz. Vanilla
0.12 oz. Salt

This formula is pretty forgiving, have extra water on hand incase the icing comes out too thick.


MOP:

• Cook sugars and water to a softball stage.
• Cream fat (butter), 10x, and cocoa in a mixer.
• Stream in soft ball sugar into the mixer. This will not spit out at you as much as when making a meringue.
• Add salt and vanilla. Thin out with warm water if and as needed.
• Continue mixing until the icing is cooled, cool to touch.