Nondairy Chocolate Fudge Icing

Nondairy Chocolate Fudge Icing


  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon instant espresso or any desired liqueur or syrup
  • 3 1/3 cups semisweet chocolate


  • in a medium saucepan, bring sugar and water to a boil whisking until sugar dissolves, about 1 minute. Remove from heat. Add coffee or liqueur, if using, and whisk until combined. Put aside.
  • In a large, clean saucepan heat ½ cup +2 tablespoons of the just made flavored sugar syrup on high and bring to a boil.
  • Remove from the heat.
  • Add chocolate and whisk until chocolate melts and mixture forms a smooth icing.
  • Use immediately to frost any cake, cupcake or brownie. If frosting firms up and is un-spreadable, add a few tablespoons of hot flavored sugar syrup and blend in.


Makes approximately 2 cups