1 c Minus 1 TBSP rich milk
Remove from heat and stir in
-until dissolved:
2 c Sugar
1/8 ts Salt
2 oz Grated chocolate
Re: Chocolate Fudge Icing
This icing recipe is a candy recipe with milk added to make it into
frosting.
Bring to a boil in a large heavy pan:
Bring to a boil and cook covered 2-3 minutes until the steam washes
down from the sides of the pan any crystals which may have formed.
Uncover, redice heat and cook without stirring to soft-ball stage,
238 degrees. When nearing 238, there is a fine overall bubbling
with, simultaneously, a coarser patter, as though the fine bubbled
areas were being pulled down for quilting into the coarser ones.
Remove from heat without jostling or stirring. Cool the candy to
110. You may hasten this process by placing the hot pan in a larger
pan of cold water until the bottom of the pan has cooled. Add: 2 4
TBSP butter
Beat fudge partially. Add: 1 tsp vanilla
Then beat until it begins to lose its sheen. At this point the drip
from the spoon, when you flip it over, holds its shape against the
bottom of the spoon. Quickly add: 1/2 1 c. broken nut meats
Pour the fudge into a buttered pan. Cut into squares before it
hardens. To use fudge for centers, beat until thick, knead and
shape.
For chocolate fudge icing, the book says to:
Use in all: 1 c. milk
Beat until the icing is of the right consistency to be spread.
Yields
6 servings