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Chocolate Fudge Icing

Courses: Dessert
Serves: 6 people

Recipe Ingredients

1 cup 237mlMinus 1 tbs rich milk
2 cups 396g / 13ozSugar
1/8 teaspoon 0.6mlSalt
2 oz 56gGrated chocolate

Recipe Instructions

This icing recipe is a candy recipe with milk added to make it into frosting.

Bring to a boil in a large heavy pan and cook covered 2-3 minutes until the steam washes down from the sides of the pan any crystals which may have formed.

Uncover, reduce heat and cook without stirring to soft-ball stage, 238F. 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 tbs 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 cup 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 cup milk. Beat until the icing is of the right consistency to be spread.

Source:
Cooking Light, Guilt-Free Desserts

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