Fairfax Chocolate Icing

This old Southern-style chocolate icing gets its fudgy body from a blend of unsweetened and semi-sweet chocolate cooked with powdered sugar and water, then finished off the heat with marshmallows, butter, and vanilla. The marshmallows melt into the hot mixture and give the icing a smooth, almost taffy-like texture that’s glossy and spreadable.

Using both types of chocolate is what gives this icing its depth. Unsweetened chocolate brings the bitter, roasted cocoa punch. Semi-sweet rounds it out with enough sugar to balance without making it cloying.

Beat it until it thickens to spreading consistency. It sets up as it cools, so work quickly once it hits the right texture.

Kitchen Tips

• Cook the chocolate, sugar, and water mixture for the full 5 minutes. This dissolves the sugar completely and prevents a gritty finish.
• Add the marshmallows right after removing from heat while the mixture is still hot enough to melt them. Cold marshmallows won’t incorporate smoothly.
• Beat vigorously as it cools. The icing goes from glossy liquid to spreadable frosting in a narrow window. If it gets too thick, stir in a teaspoon of warm water.
• Frost your cake while the icing is still warm. Once it sets, it’s hard to spread without tearing the cake surface.

Variations

• Add a tablespoon of strong brewed coffee to the water for a mocha-tinged icing.
• Stir in a pinch of sea salt after removing from heat for a salted chocolate finish.
• Use this as a dip for strawberries or pretzels while it’s still warm and pourable.