I've been thinking about a German chocolate cake, but I've never
made one before and a look at the icing recipe made me nervous
that it wouldn't thicken up. I haven't a lot of experience with
candy and icing recipes that require boiling, but absolutely
none of them have ever managed to firm up enough to be right.

Wayne (am I right?) gave me some good suggestions on how to
make sure a brownie icing firmed up, but I haven't tried that
yet.

I live in fear of icing and candy recipes that call for boiling.

Michael