Fudge Icing

Fudge Icing
yield 3 cups
Real Semi Sweet or Bittersweet Baking Chocolate 4 cups (680g)
*since baking chocolate comes in many forms and we are not talking about chocolate chips for baking cookies, in is wise to WEIGH your ingredients in every recipe of course, but here particularly because the volume measure in a USA Cup will give different results if your chocolate is in callets, chopped from a block, grated, or in some other form.
Water HOT 1/2c (4 fl oz) ( 120ml)
Butter 1 cup (2 sticks) (226g)
Confectioners Sugar 1/2 c (63g)
Light Corn Syrup 1/4 cup (80g) (60ml)

First, melt the chocolate either in the microwave or in a double boiler, which ever you prefer.
Transfer it to a mixing bowl, preferably a Kitchen Aid with the paddle attachment.
Add the hot water all at once and mix until well combined.
It will now be that muddy mess that I explained above, but do not be alarmed as I was, now we can say, “I meant to do that!”
Add the softened butter and mix well.
Next add the confectioners sugar and mix well.
Add the corn syrup last (Yes this is a necessary ingredient here, it will give elasticity to the icing for spreadability and prevent crystallization)
Use immediately to ice brownies or cakes, or let it stand at room temperature for several hours and it will begin to thicken up for piping.
If it becomes too thick, place the entire recipe back in the mixer and on low speed paddle it out while adding warm water 1 Tablespoon at a time until it is back to your desired consistency.
Store the bulk recipe in the fridge for up to 2 weeks in a clean airtight container, but you will have to bring back to room temperature before using and then follow the above instructions for thinning out again.
Fudge icing on cakes and brownies will go stale way faster than they will go “bad”. You can store cakes and pastries with fudge icing at room temperature for 1 week