Ingredients
1 cup minus 1 tbsp rich milk
1 remove from heat and stir in until, dissolved:
2 cup sugar
1/8 tsp salt
2 oz grated chocolate
Directions
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.
Servings: 6 servings
Chocolate Fudge Icing (For Plain Cake) Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written recipes as a concept can be tracked way back into antiquity, certainly as far back into history as the Egyptians, and maybe further still. In practice though, these, early cook books were just primitive pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. He also tells us how the Romans were skilled in the use of many spices and herbs, including some that we all recognise for example thyme, rue and dill. For the next few years, the powerful and wealthy houses strove to offer the best banquets, and because of this cooks and their recipe collections were highly sought after. However, it wasn`t until the 1800s that formal cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes common in their social group. By the advent of the twentieth century, cook books are greatly in demand due to higher levels of literacy, people having more free time and being a little richer. The introduction of the TV gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chocolate Fudge Icing (For Plain Cake) recipe.
