Chocolate Fudge Icing (for Plain Cake)

Re: Chocolate Fudge Icing

This icing recipe is a candy recipe with milk added to make it into
frosting.

Bring to a boil in a large heavy pan:

Bring to a boil and cook covered 2-3 minutes until the steam washes down
from the sides of the pan any crystals which may have formed. Uncover,
redice heat and cook without stirring to soft-ball stage, 238 degrees.
When nearing 238, there is a fine overall bubbling with, simultaneously,
a coarser patter, as though the fine bubbled areas were being pulled down
for quilting into the coarser ones. Remove from heat without jostling or
stirring. Cool the candy 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. Add: 2 4 TBSP butter

Beat fudge partially. Add: 1 tsp vanilla

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

Pour the fudge into a buttered pan. Cut into squares before it
hardens. To use fudge for centers, beat until thick, knead and shape.

For chocolate fudge icing, the book says to:

Use in all: 1 c. milk