Martha Washington Fudge Frosting

Ingredients

• 1 1/2 c. sugar
• 4 sq. Baker’s unsweetened chocolate
• 3/4 c. water
• 1 T. light corn syrup
• Dash of salt
• 1 t. vanilla
• 4 T. butter

Method

1. 1

   Combine sugar, water, syrup, and salt in a small saucepan.

2. 2

   Bring to a boil, stirring until sugar is dissolved.

3. 3

   Boil without stirring until mixture forms a soft ball in cold water.

4. 4

   Cool to lukewarm.

5. 5

   Melt chocolate, add butter and vanilla.

6. 6

   Gradually add syrup, stirring until smooth.

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 9. The excerpt below is the record exactly as published.

1 t. vanilla 1-2 i liehtscorassyrup 1, t. almond extract 2 egg whites 14 c. chopped seeded raisins Dash of salt 14 c. chopped figs 4 c. chopped blanched 4 ce. Chopped walnuts Put sugar, water, and corn syrup in saucepan and stir over low heat until sugar is dissolved. Boil, covered about three minutes; then boil, uncovered and without stirring, until a small amount of syrup forms a soft ball when dropped into cold water (238° - 240°), Remove syrup from heat. Quickly beat egg whites until stiff. Pour syrup in fine stream over egg whites, beating constantly. Add salt and flavoring and continue beating until frosting is cool and of proper consistency to spread. When of proper consistency to spread, add fruits and nuts. If preferred, add just enough frosting to fruits and nuts to make mixture that. will spread easily’ and. use as filling between layers. Spread remaining frosting over top and: sides of cake. Approximate yield: Frosting for tops and sides of a 9-inch layer cake. , —Mrs. £HIPP MCCARROLL 24 SEVEN MINUTE FROSTING — 2 egg whites unbeaten 14% c. sugar 9 T. water Tete vanilla 14% t. light corn syrup Combine egg whites, sugar, and corn syrup in top of double boiler, . beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with egg beater and cook seven minutes or until frosting will stand in peaks. Remove from water. Add vanilla and beat until thick enough to Spread. Makes enough for tops and sides of two 9-inch layers or about two dozen cup cakes. —Mrs. FRANK BANZET TOPPING FOR CAKE 4 T. melted butter 4 c. cream 1% c. brown sugar 1 c. cocoanut (1 can) Mix and spread on baked cake. Run under broiler until toasted. —Mrs. RuFus S. JONES CARAMEL ICING . 1 lb. brown sugar o T. cream or top milk 1% c. butter or % lb. Mix and cook two minutes after it begins boiling. Add half t. baking powder. Beat until of consistency to spread. —Mrs. Bos BRIGHT QuicK CARAMEL FROSTING Y% c. butter % c. milk 1 c. brown sugar, firmly 134 to 2 c. sifted confec- packed tioners sugar Melt butter; add brown sugar and cook over low heat two minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and cool. Add confectioners’ sugar until of right consistency to spread. —Mrs. MANLEY S. MARTIN Brown SuGAR CARAMEL ICING 1 lb. light brown sugar better) 1 c. white sugar YY, c. butter 1c. sweet milk (cream is 1 t. vanilla Mix sugars and milk, stir well, set on high heat and _ boil, stirring constantly until bubbles boil up in little volcanoes or until a little tried in cold water just holds its shape. Take off stove and add butter and vanilla. Don’t stir in butter. Set aside until you can set pan in your hand it just feels warm. Beat until creamy and spread on cake. —MIss EuLA LEE ALLEN 25 MARTHA WASHINGTON FUDGE FROSTING 144 c. sugar 4 sq. Baker’s unsweetened 34 c. Water chocolate 1 T. light corn syrup 4 T. butter Dash of salt

Cook this with the app: pantry check, scaling, and the assistant.