Old-Fashioned Fudge Frosting

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: Makes enough to frost a 9 x 13-inch cake

Comments: Basically, this is a fudge recipe that you use as an icing, and it's a little tricky. You don't want to overcook it. Don't omit the corn syrup; it helps prevent the sugar from crystallizing and turning the frosting grainy.

Ingredients: 2 ounces unsweetened chocolate 1 heaping tablespoon unsweetened cocoa powder 2/3 cup milk 2 cups granulated sugar 1 1/2 tablespoons unsalted butter 2 tablespoons light corn syrup Pinch of salt 1 teaspoon vanilla extract

Instructions: Combine all ingredients except vanilla in a large, heavy saucepan and cook and stir over medium heat until mixture reaches the "soft ball stage". To test the frosting for "soft ball" stage: Fill a measuring cup with ice water, then drip a little frosting into the water. With your fingers, try to form it into a ball. At first, it will just fall apart in the water, then it will form a soft, squishy ball. If you cook it too long, it will reach the hard ball stage, which you don't want. Remove from heat and let cool until lukewarm. Add vanilla and beat by hand until thick enough to spread. Makes enough to frost a 9 x 13-inch cake or a deep square 10-inch cake (approximately 2 1/2 to 3 cups frosting). Nutritional Information (per serving): 133 calories; 0.8 gram protein; 28 grams carbohydrate; 3 grams fat; 21 percent of calories as fat; 0 fiber; 4 milligrams cholesterol; 24

Date: October 8, 2005

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