Ma Sue's Famous, Old-Fashioned Fudge Icing (it's the real thing!)

This very old recipe for fudge icing will raise your favorite brownies, sheet or bundt cake to the next level.

It's a bit tricky at first and takes some practice, but please give this recipe a try if you are a chocolate lover.  Pay attention to the timing during boiling and beating and the weather conditions (it will take longer to set up in hot,humid weather).  Also, don't get discouraged if your first attempts don't turn out perfectly.  Making candy (and this is a candy,basically) takes some practice.

Let's give this a try!

First, gather all of the ingredients:

• 2 cups sugar
• 1/2 cup milk 
• 1/2 cup butter (stick)
• 1/2 cup cocoa
• 1/4 tsp salt
• 1 tsp. vanilla extract

Then, carefully follow the instructions:

In a medium, heavy pot mix the sugar, cocoa, and salt with a wooden spoon or wire whisk.

Gradually stir in milk.

When the mixture begins to boil, add the butter.

Bring to a full, rapid boil that can't be stirred down.

Boil exactly 3 minutes, 45 seconds, stirring constantly.

Finally, add the vanilla extract (add last because the flavor of vanilla is diminished the longer it cooks). 

Then cool no more than 5 minutes.

Remove the pan from the heat and either with a hand-held mixer or a stand mixer with a whisk attachment, beat the fudge. 

Beat (start on low then move to high) exactly 5-10 minutes minutes till creamy.  

As you beat, the icing will gradually lose some of its shininess and thicken on the beaters and the spatula.  

How do you know when it's ready? Watch the way  the icing behaves along the edge of the bowl.  When it starts to stiffen along the edges, and the texture of the icing is  creamy and dull rather than shiny, it's done.

Pour and spread the icing immediately on your cake or brownies.

Top with nuts, if desired, immediately.

Consider this recipe to be marriage insurance.

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Ma Sue's Famous, Old-Fashioned Fudge Icing

First, gather all of the ingredients:

• 2 cups sugar
• 1/2 cup milk 
• 1/2 cup butter (stick)
• 1/2 cup cocoa
• 1/4 tsp salt
• 1 tsp. vanilla extract

Then, carefully follow the instructions:

Cooking the fudge:

• In a medium, heavy pot mix the sugar, cocoa, and salt with a wooden spoon.
• Gradually stir in milk.
• Add the butter.
• Bring to a full rapid boil that can't be stirred down.
• Boil exactly 3 minutes, 45 seconds, stirring constantly. 
• Add the vanilla extract (add last because the flavor of vanilla is diminished the longer it cooks). 
• Then cool no more than 5 minutes.

Beating the fudge:

• Remove the pan from the heat and either with a hand-held mixer or a stand mixer with a whisk attachment, beat the fudge. 
• Beat (start on low then move to high) exactly 5-10 minutes minutes till creamy.  
• As you beat, the icing will gradually lose some of its shininess and thicken on the beaters and the spatula.  
• How do you know when it's ready? Watch the way  the icing behaves along the edge of the bowl.  When it starts to stiffen along the edges, and the texture of the icing is  creamy and dull rather than shiny, it's done.

Pour and spread the icing immediately on your cake or brownies.

Top with nuts, if desired, immediately.

Thanks for stopping by, y'all!

~Amy Laurie
  

Chocolate Meringue Pie

My husband's family has a tradition of serving pies for birthdays.  My father-in-law turned 91 on Sunday, and so I decided to make him a chocolate meringue pie in the grand, Southern fashion, with a milk chocolate filling and a fluffy and sweet, mile-high meringue using my grandmother's recipe.

Now this is no quick and easy recipe so I started on Saturday.  First, I made the crust (if you are going to the trouble to make a pie, why not go all out and make the crust, too?).  Then I cooked the filling.  Finally, I concocted the meringue.  It is an entirely doable and enjoyable dessert, if you take your time, go in steps, and enjoy the process.

And the look on his face when my dear Father-in-law took the first bite was worth the trouble.

Miriam's Chocolate Pie

The filling

Ingredients:
1 1/2 cup sugar
3 tbsp. cocoa
5 tbsp. flour

4 tbsp. butter
2 cups milk

5 eggs, separated

1 tsp. vanilla
3 drops lemon flavoring or 1/2 tsp. cider vinegar
4 T. butter

Instructions:
Pre-bake a pie shell.  Prick holes in it with a fork and bake about 8-10 minutes at 450 degrees.

• Separate eggs at room temperature.
• Mix sugar, flour and cocoa in a large saucepan or double boiler. 
•  Add melted butter slowly and gradually.  
• Add milk, then stir until combined well.  
• Add a small amount of mixture to egg yolks and stir until combined.  Add this to rest of mixture. Cook until  thickened.
• Add the rest of the butter and flavorings.

The Meringue

Ingredients:

• 5-6 egg whites
• 1/2 tsp. cream of tartar
• 1/2 cup sugar
• 1/4 tsp.  salt
• 1/2 tsp. almond flavoring

Instructions:

• Beat  egg whites and cream of tartar until the mixture starts to get foamy. 
• Gradually add sugar.  Add  salt and almond flavoring. 
• Beat until peaks form and meringue is  stiff and glossy.

To assemble and bake the pie:

• Pour chocolate custard into the pie shell. 
•  Pile meringue onto hot filling, making sure that the meringue touches the edges of the crust.  This will keep it from shrinking while baking.  
• Bake at 300 degrees for 15-20 minutes or until the peaks of the meringue are golden brown.