In a small pot on the stove, combine the first 3 ingredients and bring to a boil for about 2-3 minutes then pour into your mixer bowl fitted with a paddle attachment & add the cocoa powder and mix until it forms a firm mass.
Add the vanilla extract
Add the first measure of vegan butter (4 Tbs) and mix well.
Now add the other measure of corn syrup and only when the mixture is cooled you will add the other measure of butter, mix smooth.
Add the sifted confectioners sugar a little bit at a time and mix until smooth.
** Optional::: Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency
Notes
Fudge icing can be stored at room temperature for up to 1 week For longer storage keep refrigerated for up to 1 month Freeze for 3 months