This icing is made with granulated suagar instead of confectioners. Back in the day when my husband and I were in school, the cafeteria served a chocolate cake with "hard" icing. You could literally break it off and eat it like (fudge) candy. It still had a soft texture though. My husband is always after me to make it. I've searched and searched and this recipe comes closest to what I remember. I found this one on Food.com but tweaked the directions to ensure that the icing sets right and…
Fudge Icing Recipe for cakes, brownies and cookies. Also link to recipe for Chocolate Pound Cake, perfect for celebrations, reunions, picnics, taking on camping trips and just about anything else you can imagine.
Chocolate Fudge Icing: 1 cup sugar 1/4 cup cocoa 1/4 cup butter 1/4 cup milk 1 tsp vanilla In a stove top pot, combine all and over medium heat, bring to a boil. Boil for 2 -3 minutes. Let cool completely (30 minutes to an hour). Once cool, beat until the consistency becomes fudge like, but not too hard. Mix in vanilla and spread over cake. Enjoy!
Chocolate Fudge Silk Buttercream ~ Creamy, silky and incredibly light, this exceptional buttercream melts on the tongue and is not too sweet... The perfect dark Chocolate Buttercream Frosting for cakes and cupcakes.
Mackinac Fudge - This was the first fudge I ever made that wasn't from a microwave. We used whole milk. It didn't require a thermometer. Follow directions exactly and it is fine. It was very moist and good. It set up very fast as soon as we poured it into the pan. DO NOT OVERCOOK.