This recipe for Fudge Frosting, by Nina Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. sugar 2 (1 oz.) sq. baking chocolate, unsweetened 1 T. corn syrup 6 T. butter 1 small can evaporated milk or 1/2 c. half and half
Measure everything into heavy 4 quart saucepan. Cook over medium heat until candy thermometer reads 233º to 234º Remove from heat; add 1 teaspoon vanilla. Cool without stirring to 100º. Beat with a wooden spoon until thick enough to spread. If icing sets up, beat in a few drops of boiling water.
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