Grannys Fudge Icing Food

MY GRANDMA'S PEANUT BUTTER FUDGE

Steps:

• Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
• Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.

GRANDMA STRAIT'S FUDGE

Steps:

• Grease an 8x8 inch baking pan. Set aside.
• In a medium saucepan combine sugar, condensed milk, butter and chocolate chips. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove chocolate mixture from heat and add marshmallow and nuts. Pour the fudge into the prepared pan, and let set.

QUICK FUDGE ICING

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.

GRANNY'S FUDGE

Steps:

• Combine the sugar, butter and milk in large saucepan.
• Let boil stirring frequently at medium heat until soft ball stage.
• Add chocolate chips.
• Remove from heat.
• Stir until chips dissolve.
• Add marshmallows, walnuts and vanilla.
• Stir well.
• Pour into 9 x 13 pan.
• Put in refrigerator to cool.
• Cut when hard.

GRANDMA LORI'S OLD-FASHIONED FUDGE

Steps:

• Lightly grease an 8 or 9-inch square pan.
• Combine dry ingredients in heavy 4 quart saucepan.
• Stir in milk.
• Bring to a "bubbly" boil over medium heat, stirring constantly.
• Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
• Beat with wooden spoon until thickens and loses gloss.
• Quickly spread in prepared pan.

GRANDMA'S CHOCOLATE FUDGE FROSTING

Steps:

• Put first three ingredients in a sauce pan.
• Bring to a boil, while stirring constantly.
• Remove from heat and add chips.
• With a wire whip beat until creamy and cooled.
• Add chopped pecans if desired.

GRANDMA'S CHOCOLATE FUDGE FROSTING

Steps:

• Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
• * Visit my other recipes for the best ever chocolate cake!

GRANNY WILSON'S CANDY CHOCOLATE FROSTING

Steps:

• Mix cocoa, butter, milk, and sugar in sauce double boiler over medium heat. Let come to a rolling boil for 1 1/2 minutes.
• Beat until spreadable.
• Add 1 ts vanilla.

OFFICIAL WOODLAND BAKERY FUDGE ICING RECIPE - (4.1/5)

Steps:

• First, melt the chocolate either in the microwave or in a double boiler, which ever you prefer. Transfer it to a mixing bowl, preferably a Kitchen Aid with the paddle attachment. Add the warm heavy cream all at once and mix until well combined. Add the softened butter and mix well. Next add the confectioner's sugar and mix well. Add the corn syrup last (Yes this is a necessary ingredient here, it will give elasticity to the icing for spreadability and prevent crystallization) Use immediately to ice brownies or cakes, or let it stand at room temperature for several hours and it will begin to thicken up for piping. If it becomes too thick, place the entire recipe back in the mixer and on low-speed paddle it out while adding warm water 1 Tablespoon at a time until it is back to your desired consistency. Store the bulk recipe in the fridge for up to 2 weeks in a clean airtight container, but you will have to bring back to room temperature before using and then follow the above instructions for thinning out again. Fudge icing on cakes and brownies will go stale way faster than they will go "bad". You can store cakes and pastries with fudge icing at room temperature for 1 week.

DEVIL'S FUDGE ICING

Steps:

• 1. In a stand mixer fitted with the paddle attachment, combine the butter and cocoa powder and beat on low speed, scraping down the bowl with a rubber spatula as needed, until blended and very smooth, about 2 minutes. Add the corn syrup, vanilla, and salt and continue to beat until evenly blended, 1 to 2 minutes.
• 2. Add 1/2 cup hot water in 3 additions, beating until completely incorporated and evenly blended between each addition.
• 3. Add the confectioners' sugar and beat on low speed until blended. Increase the speed to medium and beat until very smooth and light, 2 to 3 minutes. Use the icing immediately, or cover and refrigerate up to 1 week.