Recipes from Grandmary -- Fudge Frosting

Cakes usually come with frosting. Especially my traditional birthday cake, which I remembered more for the frosting than for the cake. It was the one time of year I was actually allowed to eat fudge without too much guilt.

I was even more anxious to make this frosting than the cake. For the cake I only called Grandmary in Utah once. The frosting merited two phone calls. (Next cellphone I'm getting will have video conferencing abilities, to make these types of calls easier. Take a note Grandmary. Cellphone cameras/video-calling for recipe testing from New York/Utah! Also, a.v. guys -- how's that smell-o-vision coming along?)

As for this frosting experiment, I'm not too old or proud to admit that I burst into happy tears when I tasted the final results. Just as I remembered. All of my various childhood memories and associations bubbled up and over. Needless to say, I'm not waiting another 18 years to taste this. Who needs a cake? I'll eat it off the beaters like I used to as a kid.

Frosting

2 cups white sugar
¼ cup white corn syrup
½ cup milk
½ cup shortening
1 ½ square unsweetened chocolate (cut-up)
¼ teaspoon salt

Boil 1 min.
Whip until good to spread.

Combine all in pot.
Bring to a rolling boil, and boil for 1 minute. Stirring constantly.
Remove from heat.
Whip until gets thicker and starts to come away from side of pan – at least 5 minutes with a mixer, MUCH longer if by hand. (Whipping will cool the mixture – if it cools too much it’s hard to spread). Pour on cake and spread quickly.
Or, even better, eat with a spoonful when cool.

Half Batch:

1 cup white sugar
1/8 cup white corn syrup
¼ cup milk
¼ cup shortening
¾ squares unsweetened chocolate (cut up)
1/8 teaspoon salt

Same direction as above.



LEFTOVERS FOR ME! Yummmmmmmm