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Two and One Half Minute Fudge Icing

Source of Recipe


Grace McCombs to Jean Mizell



List of Ingredients



• 4 cups sugar
  
• 6 T. cocoa for fudge (or 9 T. for cake icing)
  
• 1 cup canned milk, undilluted
  
• 1/2 cup light karo syrup
  
• 2 sticks margarine
  
• 1/4 t. salt
  
• 4 t. vanilla flavoring
  
• 2 cups chopped pecans (or 4 T. peanut butter)
  






Instructions



1. Grease rectangular pan. Put ingredients in a large, thick pot. Mix everything together.
   
   
2. Turn burner on high and while stirring, let fudge come to a boil. Roll boil on high or medium high, and stir constantly with a long handled, large spoon, so it won't scorch for about 2 1/2 minutes. Take off burner and let cool.
   
   
3. Add cold water to sink and set pan in cold water. Stir until fudge starts to lose it's gloss and gets thicker. Add nuts or peanut butter for fudge and stir in.
   
   
4. Pour into pan to cool.
   
   
5. For fudge icing, roll boil for 2 minutes stirring constantly. Set in cold water and stir until it starts to lose it's gloss and starts to thicken.
   
   
6. Score One, Two, Three, Four sheet cake recipe in squares and pour icing over cake. Sprinkle nuts on top.
   
   
7. Let cool.