Fudge Frosting No. II
Recipe No. 99 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 99 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Sugar, granulated — 4 pounds (2 No. 56 dippers)
- Chocolate, chopped — ¾ pound
- or — as needed
- Cocoa — 7 ounces (⅔ mess kit cup)
- Salt — ½ ounce (1 mess kit spoon)
- Milk, evaporated — 1 — 14½-ounce can
- Water (for milk) — 1 quart (1 No. 56 dipper)
- Corn sirup — 1 pound (¾ mess kit cup)
- Butter — ½ pound (¼ No. 56 dipper)
- Vanilla — 1 ounce (2 mess kit spoons)
Directions
Key ingredients
- Mix sugar, chocolate, or cocoa and salt together.
- Mix milk and water. Combine sugar mixture, milk, corn sirup, and butter; mix well.
- Heat to boiling over low heat; boil until sugar is dissolved, stirring constantly.
- Boil, without stirring, to 238° F. or until sirup spins a long thread when dropped from a spoon or forms a soft ball when a spoonful is dropped into a little cold water. Remove from heat.
- Cool to 110° to 120° or until pans can be touched without discomfort. Add vanilla.
- Beat vigorously with a paddle or large spoon. Scrape sides of pan occasionally and continue beating until frosting is creamy and thick enough to spread.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Sugar, granulated — 5 oz Chocolate, chopped — 1 oz or — to taste Cocoa — ½ oz Salt — a pinch Milk, evaporated — ½ can (14½ oz) Water (for milk) — 5 tbsp Corn sirup — 1¼ oz Butter — ⅔ oz Vanilla — about ½ tsp
If the humidity is high, boil fudge frosting to 240° to 242° F.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 99, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.