Fudge like chocolate frosting recipe, please!
I was reading thru a post on chocolate birthday cakes and it brought to mind my search for a chocolate frosting recipe. For years my son has talked about his babysitter's chocolate frosting which he said tasted like fudge. I've made dozens of recipes but never have come close to what he is looking for. Any old recipes around that might be like this? I suspect it is a recipe from the 40's or 50's. Thanks.
Easy, fudgy, glossy, delicious. You may want to double this:
6 ounces unsweetened chocolate, melted
1 cup evaporated milk
1 1/2 cups sugar
Pour milk and sugar into a blender. Whir to combine. Pour in melted chocolate, mix and at high speed until the mixture starts to thicken and the blender makes a different sound. Pour into a bowl, let cool till set.
My cousin Katherine gave me her recipe in the very early 1960s. My family loves it on yellow cake or chocolate cake.
Katherine’s Fudge Icing
1 1/2 cups sugar
1 1/2 T cocoa
1/2 cup milk
2 T margarine
1 t vanilla
Pinch of salt
Boil in heavy skillet for 3 minutes FROM START OF BOIL. Add 2 T margarine. Let cool until bottom of skillet does not burn to touch. Add 1 tsp vanilla and pinch of salt. Pour and spread on cake.
I don't know if you're looking for a frosting that tastes like fudge or one that has the chewy, dense texture of fudge. If it's the latter, if you make a frosting with melted chocolate rather than with cocoa, you'll get that dense chew because the chocolate will eventually re-solidify. Frostings made with melted chocolate also have a deeper flavor because fat carries flavor. I've used melted dark, bittersweet, dark sweet, milk, and white chocolates (in different batches--that isn't one big huge frosting flavor) and have found them all to work equally well. As for quantities--that depends on how rich v. how sweet you want the finished product, but the more chocolate, the thicker and chewier the texture.
Either a recipe with melted chocolate or one of the ones with boiled sugar would set up like fudge. The boiled sugar ones I've worked with are fussy--you have to use them while they're warm. If they're too hot, they just drip off; if they're too cold, they're stiff and tear the cake. But if you do it correctly (or even close to correctly), they set up like a mirror, smooth and glossy. And a boiled sugar one would definitely be more chewy--it's made like fudge, with a boiled sugar base.
Our standard has always been:
1/3 cup milk, scalded
then add 1 box powdered sugar
melt 4 squares unsweeted chocolate with 4 T butter
add to milk/sugar
add 1 t vanilla and a little salt
pretty fudgy! (It's actually basically the Baker's recipe for frosting...)