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
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 t 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 Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert; Fudge
The History of Recipes
Written cooking instructions as an idea can be found far back into antiquity, certainly as far back as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early records were just simple pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which show the baking 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 blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by wealthy Romans. In his works, he describes how the meals were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the cooks of his times were skilled in the use of a good variety of herbs, including a few you will know like bay, rue and dill. Later on, there are two books which were published in the fourteenth century : one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the spicy food that is served today, but rather descriptions of the types of food on the menues of the rich people of that time. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the holy land, including spices like parsley, basil and rosemary. These new herbs and spices created a surge in manuscripts on cookery, some of which still exist in academic collections. The introduction of the TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Fudge Icing recipe.
