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 warm heavy cream all without delay and blend until well combined.

Add the softened butter and blend well.

Next add the confectioner’s sugar and blend well.

Add the corn syrup last (Yes this is a necessary ingredient here, it will give elasticity to the icing for spreadability and stop crystallization)

Use instantly 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 whole recipe back in the mixer and on low-speed paddle it out while adding warm water 1 Tablespoon at a time until it’s back to your desired consistency.

Store the bulk recipe in the fridge for up to 2 weeks in a clean airtight container, but you’ll 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.