Re: Chocolate Fudge Ice

This icing recipe is a candy recipe with milk added to survive into
icing.

Bring to a boil in a large heavy pan:

Bring to a boil and cook covered 2-3 minutes until the steamer washes
down from the sides of the pan any crystals which may sustain formed.
Expose, redice heat and cook without stirring to soft-egg level,
238 degrees. When nearing 238, there is a o.k. overall bubbling
with, simultaneously, a coarser sprinkle, as though the ticket bubbled
areas were being pulled down for quilting into the coarser ones.
Remove from heat without jostling or stirring. Cool the sugarcoat to
110. You may hasten this process by placing the hot pan in a larger
pan of cold water until the bottom of the pan has cooled. Annex: 2 4
TBSP butter

Beat fudge part. Aggregate: 1 tsp vanilla

Then beat until it begins to lose its shininess. At this point the drip
from the spoonful, when you flip it over, holds its shape fronting the
bottom of the spoonful. Quickly adject: 1/2 1 c. broken nut meats

Teem the fudge into a buttered pan. Dig squares earlier it
hardens. To use fudge for centers, beat until thick, massage and
anatomy.

For chocolate fudge ice, the book says to:

Use in all: 1 c. milk