Chocolate Icing

450g (1lb) Caster Sugar
150ml (¼ pint) Cream or Milk
110g (4oz) Butter
110g (4oz) Plain Chocolate (70% Cocoa Solids)
1 heaped tbsp Cocoa
1 tbsp Golden Syrup

Place the all of the ingredients into a heavy based saucepan, heat gently until the sugar is fully dissolved.
Bring to the boil, stirring constantly.
Allow to cool for about 8-10 minutes, then beat until think enough to spread.
Use immediately before it sets.

Baking Recipes

Chocolate Icing