Fudge Icing

Serves
makes enough icing for 30 halfmoon cookies

Fudgy, toothsome, and rich, this icing made a name for itself as one part of the duo adorning Hemstrought's Bakery's original Halfmoon Cookies.

Ingredients

3 ¹⁄₂ oz. bittersweet chocolate
3 ¹⁄₂ oz. semisweet chocolate
1 Tbsp. butter
4 ¹⁄₃ cups confectioners' sugar, sifted
2 Tbsp. corn syrup
1 tsp. vanilla extract
1 pinch salt

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Instructions

Step 1

Melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt, and 6 tbsp. boiling water; mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat; or chill and rewarm gently in a double boiler over low heat when ready to use.

Melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt, and 6 tbsp. boiling water; mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat; or chill and rewarm gently in a double boiler over low heat when ready to use.