Chocolate Chip Fudge Fros

  • on January 2, 2010
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Ingrients & Directions


1 3/4 c WATER; HOT
1/2 lb BUTTER PRINT SURE
3 3/4 oz MILK; DRY NON-FAT L HEAT
2 1/4 lb CHOCOLATE CHIPS; 12 OZ
3 1/2 lb SUGAR; POWDER 2 LB
1 ts SALT TABLE 5LB

1. MELT CHOCOLATE CHIPS AND BUTTER OR MARGARINE OVER VERY LOW HEAT.
PLACE IN MIXER BOWL.

2. SIFT TOGETHER POWDERED SUGAR, MILK, AND SALT; ADD TO CHOCOLATE MIXTURE.

3. BLEND IN JUST ENOUGH WATER TO OBTAIN SPREADING CONSISTENCY. MIX
AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH.

4. SPREAD IMMEDIATELY ON COOL CAKES.

NOTE: 1. IN STEP 1, 2 LB 4 OZ (3-12 OZ PG) CHOCOLATE-FLAVORED BAKING
CHIPS
MAY BE SUBSTITUTED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.

NOTE: 2. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS (1 LB
1 OZ) FROSTING PER CAKE.

NOTE: 3. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH
CUPCAKE.

Recipe Number: G05300

SERVING SIZE: 2 TABLESPO

From the Army

Yields
100 Servings

Article Categories:
Fudges

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