Chocolate Fudge Icing
Cooking Time: 5 minutes
Quantity: Makes enough for topping a round 8" chocolate cake
120 g sugar
60ml soya milk/water
1) Put sugar and milk in a pan and simmer for 5 minutes exactly.
2) Remove from the heat and stir in pieces of chocolate, then margarine and finally vanilla essence.
3) Pour the icing into a bowl and leave it to cool.
4) You can put it in the fridge for a couple of hours to become thicker and more spreadable, but do keep checking it as you may find that it sets solid very suddenly! (Don't panic, you can remelt it over a bowl of hot water!)
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.