Chocolate Fudge Icing
This recipe is the icing for Devil's Food Cake Cockaigne.
Prepare: Fudge Cockaigne. Use in all 1 cup milk. Beat until the icing is of the right consistency to be spread.
Fudge Cockaigne
Bring to a boil in a large heavy pan 1 cup minus 1 tablespoon milk.
Remove from the heat and stir in until dissolved:
- 2 cups sugar
- 1/8 teaspoon salt
- 2 oz. grated unsweetened chocolate
Bring to a boil and cook covered 2 to 3 minutes until the steam washes down from the sides of the pan any crystals which may have formed. Uncover, reduce heat and cook without stirring to soft-ball stage; 234°F (112°C). When nearing 234°F, there is a fine overall bubbling with, simultaneously, a coarser pattern, as though the fine bubbled areas were being pulled down for quilting into the coarser ones. Cool the candy to 110°F (43°C). You may hasten the process by placing the hot pan in a larger pan of cold water until the bottom of the pan has cooled.
Add: 2 to 4 tablespoons butter and beat fudge partially.
Add: 1 teaspoon vanilla Then beat until it begins to loose 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 ½ to 1 cup broken nutmeats. Pour the fudge into a buttered pan. Cut into squares before it hardens. To use fudge for centers, beat until thick, knead and shape.
If you come to a fork in the road, take it. — Yogi Berra