*  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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