Grandma Delleplain Fudge Icing Recipes

GRANDMA'S CHOCOLATE FUDGE FROSTING

Steps:

• Put first three ingredients in a sauce pan.
• Bring to a boil, while stirring constantly.
• Remove from heat and add chips.
• With a wire whip beat until creamy and cooled.
• Add chopped pecans if desired.

GRANDMA DELLEPLAIN FUDGE ICING

Steps:

• Cook sugar, and corn syrup and chocolate squares and milk on low to midume heat (232 degrees ) or until a small amount of syrup forms a very soft ball when dropped into cold water.
• Remove from heat, add vanilla and butter. Cool to lukewarm without stirring.
• Beat until creamy and thick enough to spread. This will cover two ( 8" ) layers top and sides.

GRANDMA DEUEL'S ICE-WATER FUDGE CAKE W/ DATE CREAM FILLING &

Steps:

• Cream together very thoroughly the shortening, sugar and vanilla. Add eggs one at a time and beat after each addition until light and fluffy. Beat in chocolate which has been slightly cooled.
• Measure sifted flour and sift together with soda and salt. Alternately add sifted dry ingredients and iced water to chocolate mixture, beginning and ending with dry ingredients. After each addition, beat until batter is smooth.
• Pour batter into 3 greased 8-inch layer cake pans. Bake at 350 degrees about 35 minutes, or until done. Cool and spread date cream filling between the layers and chocolate fudge frosting over top and sides.
• Date Cream Filling:.
• Heat milk and 1/2 pound chopped dates in top of double boiler.
• Combine sugar, flour and egg, blending until smooth. Slowly stir into hot milk mixture.
• Cook and stir until mixture is thickened. Cool then stir in nuts and vanilla.
• Makes 2 cups.
• Fudge Frosting (the original 1959 version):.
• Combine all ingredients in a heavy saucepan. Boil over high heat 3 minutes without stirring. Reduce heat and continue cooking until it reaches soft-ball stage (238 degrees). Cool.
• Beat until creamy and of spreading consistency. Add cream if too thick.
• Fudge Frosting (the easier 1972 version):.
• 2 cups sugar. 1/4 teaspoons salt. 1 cup light cream. 2 tablespoons light corn syrup. 2 squares unsweetened chocolate.
• Combine sugar, salt, cream, corn syrup and chocolate. Cook over low heat, stirring until sugar dissolves. Cover saucepan for 2-3 minutes. Remove lid and cook to the soft-ball stage (234 degrees). Cool.
• Beat until spreading consistency. Add a little hot water if too stiff, sifted confectioners sugar if too thin.

GRANDMA DELLEPLAIN BUTTER FROSTING

Steps:

• Soften butter to room temp, and cream in remaining ingredients and continue creaming until mixture is well blended and fluffey.
• This will cover the top and sides of two ( 8" ) layer cakes.
• For LEMON FROSTING : add 1/2 teaspoon graded lemon rind and use lemon juice instead of vanilla.
• For PINEALLLE FROSTING : use 1/3 cup crushed pineapple with juice instead of cream.
• For ORANGR FROSTING : add 1 tablespoon grated orange rind and use orange juice instead of cream.

GRANDMA LORI'S OLD-FASHIONED FUDGE

Steps:

• Lightly grease an 8 or 9-inch square pan.
• Combine dry ingredients in heavy 4 quart saucepan.
• Stir in milk.
• Bring to a "bubbly" boil over medium heat, stirring constantly.
• Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
• Beat with wooden spoon until thickens and loses gloss.
• Quickly spread in prepared pan.

GRANDMA'S CHOCOLATE FUDGE FROSTING

Steps:

• Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
• * Visit my other recipes for the best ever chocolate cake!

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.