Request: Hard Chocolate Icing
From: kim
hard choc. icing. my made made this when i was a kid. the icing gets hard
like fudge i know you use cocoa powder butter and vanilla


For Hard Chocolate Frosting I have had great sucess using the Hershey's
Fudge recipe, printed on the can. Great on Devilsfood Cake.

BetsyB


Hershey's Rich Cocoa Fudge

This is the recipe your grandmother used to make and one of our most
requested recipes.
Prep Time: 25 min.
Start to Finish: 3 Hrs. 20 min.

3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract



Line 8-or 9-inch square pan with foil, extending foil over edges of
pan. Butter foil.
In heavy 4-quart saucepan, stir together sugar, cocoa and salt; stir
in milk. Cook over medium heat, stirring constantly, until mixture comes
in milk. Cook over medium heat, stirring constantly, until mixture comes
to full rolling boil. Boil, without stirring, until mixture reaches
234°F on candy thermometer or until small amount of mixture dropped into
very cold water, forms a soft ball which flattens when removed from
water. (Bulb of candy thermometer should not rest on bottom of
saucepan.)
Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room
temperature to 110°F (lukewarm).
Beat with wooden spoon until fudge thickens and just begins to lose
some of its gloss. Quickly spread into prepared pan; cool completely.
Cut into squares. Store in tightly covered container at room
temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not triple this recipe. (personal note..you
CAN double but never triple..it never hardens..learned from
experience..betsy

VARIATIONS: NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed.
Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread
quickly into prepared pan.


MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as
directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT
STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped
nuts. Pour into prepared pan. (Fudge does not set until poured into
pan.)

HIGH ALTITUDE DIRECTIONS: -- Increase milk to 1-2/3 cups -- Use
soft ball cold water test for doneness OR Test and read thermometer in
boiling water, subtract difference from 212°F. Then subtract that number
boiling water, subtract difference from 212°F. Then subtract that number
from 234°F. This is the soft ball temperature for your altitude and
thermometer.


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