Moms Fudge Icing Recipes

Steps:

• In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes.
• Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.

Steps:

• Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3 minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it begins to thicken. Pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer.

Steps:

• Cook sugar, syrup, chocolate and milk, stirring constantly to soft ball stage (232 degrees).
• Remove from heat.
• Add vanilla and butter, stirring until melted.
• Cool til lukewarm without stirring.
• When lukewarm, beat until creamy and thick enough to spread.

Steps:

• Bring the butter, sugar and milk to a slow boil.
• Add chocolate chips and stir until melted.
• Use to frost brownies, chocolate cake-- whatever your little heart desires!

Steps:

• Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.

Steps:

• Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn't burn.)
• Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
• Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.

Steps:

• In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
• Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
• Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
• When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
• Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.

Steps:

• Combine chocolate, 2/3 cup sugar, 1/2 cup milk and 1 egg.
• Cook over medium heat until mixture thickens.
• Set aside and cool.
• Preheat oven to 350F and grease/flour cake pan.
• Cream together shortening and 1 cup sugar.
• Add vanilla, 2 eggs, flour, baking soda, salt, and 2/3 cup milk.
• Combine until well blended.
• Add cooked ingredients - mixing well.
• Bake for 25-30 minutes or until toothpick inserted in center comes out clean.