Chocolate Fudge Icing (For Plain Cake)

Directions

1. Re: Chocolate Fudge Icing
2. This icing recipe is a candy recipe with lowfat milk added to make it into frosting.
3. Bring to a boil in a large heavy pan:Bring to a boil and cook covered 2-3 min till the steam washes down from the sides of the pan any crystals that may have formed.
4. Uncover, redice heat and cook without stirring to soft-ball stage, 238 degrees. When nearing 238, there is a fine overall bubbling with, simultaneously, a coarser patter, as though the fine bubbled areas were being pulled down for quilting into the coarser ones.
5. Remove from heat without jostling or possibly stirring. Cold the candy to 110. You may hasten this process by placing the warm pan in a larger pan of cool water till the bottom of the pan has cooled. Add in: 2 4 TBSP butter
6. Beat fudge partially. Add in: 1 tsp vanilla
7. Then beat till it begins to lose 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 in: 1/2 1 c. broken nut meats
8. Pour the fudge into a buttered pan. Cut into squares before it hardens. To use fudge for centers, beat till thick, knead and shape.
9. For chocolate fudge icing, the book says to:
10. Use in all: 1 c. lowfat milk
11. Beat till the icing is of the right consistency to be spread.