Chocolate frosting icing

Chocolate frosting icing

Αccent: 
Glaso sokolatas
Title in Greek: 
Γλάσο σοκολάτας
Recipes Categories: 
Chocolate frosting icing
Preparation Time: 
30 minutes
Serves: 
1/2 cup
Ingredients: 

1 kilo (2 ¼ lb) superfine (coster) sugar 
2 tablespoons corn syrup or liquid glucose
2 teaspoons vanilla extract
90 g (3 oz) semisweet (plain) chocolate, cut into small pieces
 

Cooking Time: 
5 minutes
Cooking Directions: 

- First, make the vanilla fondant. 
- Combine the sugar, vanilla extract, and 1 cup (250 ml/8 fl oz) water in a heavy pan and stir over low heat until the sugar has dissolved. Cover the pan for 1 minute to let the steam dissolve any sugar crystals on the side of the pan. 
- Increase the heat, bring to a boil, and simmer until the syrup reaches the soft-ball stage, or registers 234-240°F(ll2 115°C) on a candy (sugar) thermometer.
- Remove the pan from the heat and immediately set it into cold water to stop the cooking. Dampen a marble slab or cookie sheet (baking tray) with a wet towel and carefully pour the hot syrup onto it. 
- Let cool for several minutes. Using a wet spatula, carefully scoop up the edges and fold them in toward the center. Repeat this several times. 
- Continue working the mass in a figure of eight motion until it becomes opaque and too firm to work with the spatula. Dampen your hands and knead the fondant for about 10 minutes, until it is white and elastic. 
- To make the frosting, put 8 ½  oz (240 g) fondant and the chocolate into a heatproof bowl, set it over a pan of gently simmering water, and stir constantly until it melts and forms a soft, glossy frosting. 
- If it is too thick, stir in 2-3 tablespoons milk. Let cool and use to glaze cakes and cookies (biscuits). 
- Store any leftovers in an airtight container.

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