Fudge Frosting

Ingredients

• 2 tablespoonfuls butter
• 1/2 cupful milk
• 1 1/2 cupfuls sugar
• 1/2 teaspoonful vanilla

Method

1. 1

   Melt the butter in a saucepan; when melted, add sugar and milk.

2. 2

   Stir to prevent the sugar sticking to the bottom, heat to the boiling point and boil without stirring until a firm soft ball is formed when a little of the syrup is dropped in cold water or until the mixture reaches 238 degrees Fahrenheit.

3. 3

   Remove from the fire, cool, add flavoring and beat until of the right consistency to spread.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 58. The excerpt below is the record exactly as published.

Fudge Frosting 2 tablespoonfuls butter % cupful milk 1% cupfuls sugar % teaspoonful vanilla Melt the butter in a saucepan; when melted, add sugar and milk. Stir to prevent the sugar sticking to the bottom, heat to the boiling point and boil without stirring until a firm soft ball is formed when a little of the syrup is dropped in cold water or until the mixture reaches 238 degrees Fahrenheit. Ke- move from the fire, cool, add flavoring and beat until of the right consistency to spread. Chocolate Fudge Frosting To Fudge Frosting add from 2 to 3 squares of chocolate as soon as the boiling point is reached. Cream Fudge Frosting Use % cupful of cream instead of the milk in making Fudge or Chocolate Fudge Frosting. Brown Sugar Fudge Frosting Use brown sugar instead of the white in making Fudge Frost- ing. FILLINGS AND ICINGS 121 Maple Fudge Frosting IJse 4 tablespoonfuls of butter, 1 cupful of sugar, % cupful of maple sugar and 1/2 cupful of milk. Make like Fudge Frost- ing. If any Fudge Frosting becomes too hard before being spread on a cake, it may be stirred over hot water until soft and then spread on the cake with a spoon. Cream Frosting 2 tablespoonfuls butter % cupful milk 1% cupfuls sugar ^ teaspoonful vanilla Melt butter in a pan and add sugar and milk. Stir to make certain that the sugar does not adhere to the pan, heat to the boiling point, and boil without stirring until a soft ball forms when a small amount of the syrup is dropped in cold water. Eemove from the fire, cool, add the vanilla and beat until the frosting becomes the right consistency to spread. If this frost- ing becomes too hard before being spread on the cake, it may be stirred over hot water until soft enough to be spread on the cake with the back of a spoon. Chocolate Cream Frosting Add from 2 to 3 squares of chocolate to the Cream Frosting as soon as it reaches the boiling point. Maple Cream Frosting Add 4 tablespoonfuls of butter and use V2 cupful of maple sugar and 1 cupful of granulated sugar and make like Cream Frosting. Creamy Cream Frosting Use % cupful of thin cream instead of milk in making Cream Frosting. Chocolate Filling 2 squares chocolate 3 tablespoonfuls milk 1 cupful powdered sugar 1 egg yolk % teaspoonful vanilla Melt the chocolate over warm water. Add the sugar and milk and stir in the beaten egg yolk. Cook over water mitil thick and 122 THE FARM COOK AND RULE BOOK creamy, stirring constantly. Cool slightly and add vanilla just before spreading. Brown Sugar Filling 2 cupfuls brown sugar 2 tablespoonfuls butter % cupful milk V2 cupful nuts Boil sugar, milk and butter until the mixture forms a soft ball when dropped in cold water. Take from the fire and beat until creamy. Add chopped nuts and mix thoroughly. Lemon Filling 3 egg yolks 2 tablespoonfuls butter 1 egg white juice of 2 lemons 1 cupful sugar % teaspoonful vanilla Beat the egg yolks and the one egg white with the sugar until light, add the butter and lemon juice and cook over warm water until thick. Add vanilla and cool. Caramel Frosting 14 cupful milk 1 teaspoonful vanilla 1

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