Old Fashioned Fudge Icing

This recipe is from the 1920s or 1930s. It may be much older. The results are better than any commercial frosting found in a box or container.

I recommend using a candy thermometer unless you really want to see how cooks did things in the past. I still use the drop of syrup in the cold water method. This icing is very good on either yellow or chocolate cakes.


• 2 cups of granulated sugar
• 1/8 teaspoon of cream of tarter
• 2 squares of chocolate
• 3/4 cup milk
• 2 tablespoons of butter
• 1 teaspoon of vanilla

Heat the sugar, cream of tartar, chocolate and milk in a medium sauce pan. Stir until the sugar dissolves, then do not stir again. Cook over low heat until 230 degrees on a candy thermometer or the syrup forms a soft ball in cold water. Remove the pan from the heat, add the butter and vanilla without stiring in. Cool until lukewarm then beat until right to spread on a cake.


Instead of the baking chocolate you can use 6 tablespoons of cocoa plus 2 tablespoons of butter.

The old fashioned way of testing was to take a bit of it on a spoon and let it sheet off into a standard sized glass of cold water. It will harden slightly in the cold water and form into a ball if about right. Take the tiny ball of candy out of the glass (about the size of a pea or slightly larger) and if it stays together in a ball and is still soft it is right.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Baking, Cakes, Desserts, Food, Frostings, Recipes and tagged , , , , , . Bookmark the permalink.

One Response to Old Fashioned Fudge Icing

  1. Pingback: One Lovely Blog Award « afternoon popcorn snack

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