Old Fashioned Cooked Fudge Frosting
Boil briskly 1 minute or on a very humid day 1 12 minutes. Deeper darker and more delicious than any cocoa could ever make it because its made with four squares of rich pure Bakers Chocolate.
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Fudge frosting comes together by cooking some of the ingredients on the stovetop then mixing it all together until it is thick smooth and absolutely divine.
Old fashioned cooked fudge frosting. Add two cupfuls of sugar and one cupful of milk. Combine ingredients in a medium sized heavy-bottom saucepan. Place candy thermometer in pan and cook until temperature reaches 238.
Add the butter and place over medium heat stirring to melt the butter and. Add Karo syrup Carnation milk and Hersheys cocoa. Cook until mixture forms a soft ball in cold water 238F on a candy thermometer.
Mix well and add sugar. When it reaches the boiling point beat vigorously and let cook to the soft ball stage which is about 236 degrees Fahrenheit. MOTHERS OLD FASHIONED COOKED.
Bakers new double fudge chocolate frosting. Boil without stirring until mixture reaches 234F on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water. Dont forget to share the spatula beaters or bowl with batter or.
Reduce heat and simmer. Cook over medium heat stirring constantly until mixture comes to full rolling boil. With unit on High heat bring to a full rolling boil.
Do not stir. Cooked Chocolate Fudge Icing Recipe. Ma Sues Famous Old-Fashioned Fudge Icing its the real thing This very old recipe for fudge icing will raise your favorite brownies sheet or bundt cake to the next level.
Continue cooking stirring constantly until the mixture is very thick and bubbly. Add ½ cup boiling water to make syrup. Stir to blend then bring to a boil stirring constantly.
Remove from heat and let cool to room temperature. For the frosting. In a heavy medium saucepan combine the sugar cocoa and salt and stir or whisk to mix everything well.
Mix sugar cocoa and salt in heavy 4-quart saucepan. This icing is typically applied to desserts while still warm because it starts to harden quickly once it begins to cool just like fudge. Combine sugar cocoa and milk in a medium saucepan.
Add 4 cups sugar 2 sticks margarine and 1 cup milk. In a saucepan over medium-low heat whisk the milk flour and salt together. Burn ½ cup sugar in iron skillet.
Stir while the sugar melts. Remove from the fire add two tablespoonfuls of butter and let stand until cold. Set pan in cold water and beat until thick enough to spread.
Place all ingredients except vanilla in a saucepan 1 quart and bring slowly to a full rolling boil stirring frequently. Cook until soft ball stage. Its a bit tricky at first and takes some practice but please give this recipe a try if you are a chocolate lover.
In a mixing bowl beat the sugar and butter together until smooth and creamy. Grease an 8x8 inch square baking pan. Melt two ounces of chocolate over hot water.
Melt margarine in large boiler on medium heat.
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