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 t 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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