Moms Fudge Icing Food

FUDGE FROSTING

Steps:

• Melt chocolate and butter in small heavy saucepan over low heat; stir to blend.
• Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over Chocolate Frosted Marshmallow Cookies cookies to cover marshmallows.

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.

MOM'S FUDGE FROSTING

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!

MOM'S FUDGE

Steps:

• Place chocolate chips and butter in a pan (I use an 8 quart to have plenty of room for stirring).
• Use the butter wrappers to grease a 9 x 13 pan.
• Cut up 20 large marshmallows into the pan.
• (Can use 2 C mini) Put in the freezer.
• Place 20 large marshmallows, canned milk and sugar in 6-8 quart heavy pan.
• Stirring, bring to a boil.
• Continue to boil exactly 5 minutes, stirring constantly (Don't worry if there are some darker streaks, just stir better).
• Pour mixture over chocolate chips and butter.
• Continue stirring until mixture looses it's shine and becomes glossy.
• This can take anywhere from 15-30 minutes.
• Stir in vanilla and frozen marshmallows.
• (You can also add nuts at this point).
• Return to the buttered pan and refrigerate.
• I've made this in small tins for gifts by lining them with plastic wrap and placing a piece of cardboard, covered with parchment, on the bottom (inside the plastic wrap).

MOM'S FUDGY FROSTING

Steps:

• In a 2 quart saucepan, melt the margarine and chocolate over low heat, stirring constantly.
• Add milk, vanilla and salt and remove from heat.
• Stir in powdered sugar to make a rather stiff frosting.
• Beat until lumps disappear and frosting is smooth. You may have to use a small additional amount of milk.
• Return pan to stove, heat over low heat stirring constantly until frosting is lukewarm. This makes the frosting more liquid and easier to spread on brownies or cakes.

MOM'S COOKED FUDGE FROSTING

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.

MOTHER'S FUDGE

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.

FUDGE ICING

Steps:

• Combine first 4 ingredients and bring to boil, stirring constantly.
• Boil hard 1 minute without stirring.
• Remove from heat, add vanilla and beat until spreading consistancy.

MOM MOMS BUTTERSCOTCH ICING

Steps:

• On stovetop melt the butter, add the brown sugar and boil over low heat for two minutes, stirring constantly. Add the milk, stir until the mixture comes to a boil again. Remove from heat and allow to cool to about room temperature.
• Slowly beat in the confectioners sugar, using more or less sugar depending on the consistency desired. Beat until mixture is thick enough to spread.

MOM'S CHRISTMAS FUDGE

Steps:

• Line a 9x13-inch pan with parchment paper.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir in peanut butter until smooth. Pour in sweetened condensed milk and stir until well combined. Pour into the prepared pan.
• Using the back of a spoon or with a plastic bag over your hand, press the fudge into the pan. Refrigerate until firm, 2 to 4 hours.
• Remove fudge from pan and cut into squares. Store in an airtight container.

MOM'S OLD FASHION FUDGE

Steps:

• Mix cocoa, sugar, salt, and milk together in heavy saucepan.
• Boil to "soft ball stage".
• Add margarine and cool.
• Add vanilla and beat until stiff.
• Pour into well greased 8x8 or 9x9 pan.

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.

MOTHER'S BEST FUDGE CAKE

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.