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. ************************************************* 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