You really need a candy thermometer to make this fudge topping recipe. If it overcooks, the texture will be hard, which is not what you want in fudge!
Prep Time: 45 minutes
Cook Time: 45 minutes
Ingredients:
- 2 squares unsweetened chocolate
- 1/3 cup butter (NOT margarine)
- 1 cup sugar
- 2 eggs
- 1/2 cup flour
- 2 Tbsp. flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup semisweet chocolate chips
- 6 Tbsp. cocoa
- 4 cups sugar
- 1-1/2 cups milk
- 2 tsp. light corn syrup
- 1/4 cup butter (NOT margarine)
- 2 tsp. vanilla
Preparation:
For frosting, combine cocoa with sugar in heavy saucepan and mix with wire whisk. Add milk and corn syrup and mix well. Bring to boil over medium heat, stirring frequently. When mixture comes to a boil, cover pan for 2 minutes so sugar crystals are washed down sides of pan. Uncover, clip on a candy thermometer, reduce heat to low and cook gently to 232 degrees (soft ball stage).
Remove from heat, drop butter into the mixture, and let stand without moving until lukewarm (110 degrees).
Then add vanilla and beat with spoon until fudge begins to lose its gloss and thickens. Quickly pour over the warm brownies. Let cool completely and cut into squares. 25 brownies
