Chocolate Fudge Icing(For Plain Cake)

* Exported from MasterCook II *

Chocolate Fudge Icing (For Plain Cake)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes (Frostings)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Minus 1 TBSP rich milk
Remove from heat and stir in -- until dissolved:
2 c Sugar
1/8 tsp 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.

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