MEMAW'S COOKED COCOA FUDGE ICING | COOKING FROM THE LOFT
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Hi Kids! We've been trying to duplicate this cooked chocolate icing for years, and now that my grandmother (MeMaw) is 90 it has unfortunately become apparent that we need to get on our game if we expect this traditional family dessert to continue. My MeMaw got this recipe off the back of a (metal) Hersey's Cocoa tin, which she still has. It is an old fashioned cooked fudge icing that does pose its challenges. If you don't get it to the right stage it is runny. If you go too long it will either scorch or, just as bad, seize to the point it isn't spreadable. However, with practice, it is achievable. We plan on doing another at Christmas time to continue the effort.
Here is the scoop:
MeMaw's Cooked Cocoa Fudge Icing
2/3 cup of Hershey's Cocoa
3 cups sugar
1 1/2 cups evaporated milk (12 oz can)
1/4 cup butter
1 tsp vanilla extract
1/2 tsp salt
Mix cocoa and sugar well. Add milk. On medium low heat, cook to softball stage, then add butter, vanilla and salt and continue to mix until incorporated. (NOTE: stir, stir, stir, stir, stir... ). Let cool a bit before icing a yellow cake. You may want to poke holes in cake to let icing seep through. You can do either a layer cake (makes enough for three layers) or a sheet pan cake.
This chocolate icing represents the childhood memories of my aunts, my cousins, and my cousins' children. I hope we're able to continue the tradition with honor and love.
~Mr. B
Looks wonderful!
Use the mixer. When it is mixed properly it hardens a tad, and you know it is done when there it is no longer shiny, but you have to move quickly. Once the shininess goes away you have little time left for it to pour out rather than be 'pasted' over the cake. It is excellent on brownies. How many of us from the 70's are looking for this recipe??? THANK YOU FOR MAKING THIS VIDEO IT IS EXACTLY WHAT I'VE BEEN LOOKING FOR FOR YEARS. I ONLY REMEMBERED THE TIP ABOUT THE SHININESS BECAUSE MY MOM AND I HAD IT TURN OUT LIKE YOURS, IT IS STILL SUPER GOOD, REGARDLESS. ALSO, I SEE YOU TRIED PUTTING THE EXTRA IN ANOTHER PAN TO MAKE FUDGE. WE DID THE SAME. HOWEVER, IF YOU PUT IT IN THE REFRIGERATOR SOME OF THE BUTTER WILL EXCRETE OUT OF THE RECIPE AND SIT ON TOP OF THE FUDGE, AGAIN, ITS STILL GOOD. BUT I DID THAT ONE YEAR AND WAS SICK THAT AFTER ALL THAT WORK THE FUDGE IN THE FRIDGE DIDN'T HARDEN ANY IT WAS MORE OR LESS LIKE TAFFY AND FOR SOME REASON, I PUT IT ON THE TOP OF THE FRIDGE AND A MONTH LATER, WHAL'AA, I HAD FORGOTTEN IT AND IT HARDENED.
WEATHER DOES AFFECT THIS RECIPE. ESPECIALLY MOIST WEATHER. THANK YOU AND GOD BLESS YOU. I CAN TASTE THE 1970'S AND ITS MAKING MY MOUTH WATER.
Hi Braxton. I dug out my grandmother's chocolate icing recipe for sheet cakes. I remember helping her make this a kid. I have her handwritten index card with the recipe for the sheet cake and the icing.
Icing:
1 stick oleo
3T cocoa
1/2c milk
2c sugar
1/4 white karo syrup
Melt oleo on low heat. Add other ingredients and mix well. Let come to a boil and boil 1 minute.
Sheet cake:
2c sugar
2c flour
1/2tsp salt
Sift dry ingredients together.
1c water
2 sticks oleo
3T cocoa
Bring liquid ingredients to boil.
Pour liquid ingredients over dry ingredients and mix.
Add 2 eggs, 1/2c buttermilk, 1tsp baking soda, 1tsp vanilla.
Pour in greased pan and bake at 350 degrees for 20 minutes.
Thanks for bringing back so many wonderful memories!
Looks so tasty!
This was awesome!! Please keep showing us this delicious recipes!! So good at explaining the process too!
Thanks buddy! And right back at ya!
I appreciate the recipe but would've preferred to see how it's made.
Do I have to put it on the cake, can I just eat it from the pan? Please, oh please?
But of course! I cleaned all the spoons!
Of course!