Chocolate Fudge Icing

  • 2 oz. Bakers bitter chocolate
  • 1/2 cup water
  • 1 1/2 cup sugar
  • 1 tablespoon butter
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 tablespoons cream
  1. Cut chocolate into small pieces. Place in saucepan with water and heat until chocolate is melted.
  2. Stir in sugar, butter and cream of tartar.
  3. Cook to very soft ball stage – 230°.
  4. Remove from heat and let stand undisturbed until about lukewarm.
  5. Add salt and vanilla and beat until mixture about holds its shape.
  6. Thin with cream to proper spreading consistency.
  • I put the cream in after beating a little while and add about 1/2 cup or more broken nut meatsbefore spreading.
  • Sometimes it seems thin — just leave it stand until it thickens a little. It has always turned out.

via Virginia Goucher Lehman.
Recipe (including notes) in Lillian Davis Goucher’s handwriting

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