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Frostings, Icings and Toppings

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Chocolate Fudge Sauce
Use this chocolate sauce to serve with dessert and cakes.

1 c cocoa, sifted 1 c cream
1/2 c bittersweet chocolate, chopped fine 1 c water
1/2 c butter, unsalted 1 T corn syrup
10 T sugar  

Place the cocoa and chocolate in a bowl. In saucepan, combine butter, sugar, cream, water and corn syrup and bring to a boil. Pour this hot liquid over the cocoa and chocolate and let stand for 3 minutes. Using a whisk, stir sauce until smooth. Strain the sauce into another bowl and allow to cool.

Source 15.

Maple Frosting
Light corn syrup may be substituted for the maple syrup for a different flavor. Then to flavor, add a few drop of desired extract or flavoring.

2 1/2 c maple syrup 4 large egg whites, about 3/4 cup

Heat maple syrup in saucepan to light thread stage or 225°F on a candy thermometer. Beat egg whites until stiff in a stand-up mixer bowl. Gradually pour in cooked syrup in a fine stream onto beaten whites, beating on medium speed, until thick and fluffy.

Source 9.

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