David Gillespie

24 Oct 2011 4:56 AM

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Message # 730743

Deleted user

Has anyone had trouble with David G's chocolate icing recipe? (as in his most recent flapjacks recipe and elsewhere) It says to melt a cup of dextrose (plus a little cocoa and butter) in a bowl over a saucepan of simmering water. I've tried this and it doesn't melt! The butter melted and just disappeared into the dry ingredients as I stirred. What am I doing wrong?

26 Oct 2011 8:40 AM

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Reply # 733548 on 730743

Deleted user

Olivia I have made this up twice and have not had trouble with melting the icing but it does take a while. I started with hot water and nearly filled my saucepan with water so I guess this made a fair bit of heat around my basin. As I said it took a while to heat but once it started it seemed to melt fairly quickly. I have had trouble cutting the mixture into shape and end up just breaking it up. Hope it works for you next time. Catherine

26 Oct 2011 7:35 PM

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Reply # 734034 on 733548

Deleted user

Stuart is correct, it takes a while for the dextrose to become liquid, but watch it because once it starts it's quite quick. The first time I made the icing I thought I was doing something wrong.... waiting, waiting, waiting. I actually do it in the saucepan over a low heat rather than over a bowl of water.

Last modified: 26 Oct 2011 7:36 PM | Deleted user

04 Apr 2012 12:24 AM

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Reply # 881408 on 730743

Deleted user

Have found adding a tablespoon of boiling water after all the butter melts will turn instantly to a smoother more robust icing. Regards Ruth

03 May 2012 4:09 PM

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Reply # 911070 on 730743

Deleted user

Hi, yes I did the same as above member and added a tablespoon of hot water (after a few minutes of stirring), and then another tablespoon and the icing was perfect.