I searched high and low for this recipe; internet, cookbooks…FINALLY my GREAT GREAT grandmother pulled out an extremely old cook book of hers, all wrapped up in a plastic bag so the pages wouldn’t get any further damage, and told me she vaguely remembers making a fudge icing recipe from this book with her kids when they were little…WOW! Just one look at it I knew it was exactly what I had been searching for! This is a REAL FUDGE icing…its made just the way you would cook a regular fudge! The only alteration I added was stirring in a little heavy whipping cream at the end, to keep it spreadable because this icing does set very quickly as it cools. I have not had much ease using it as an icing to cover the cake, but its a very yummy filling for cakes and cupcakes. You can pour it like a ganache while it is still hot, but if you want a smooth finish don’t touch it!! It sets with in seconds after going on the cake. This icing is very thick and stable, no need to dam your cakes, its not going anywhere!!
- 1 5oz. can of PET Milk
- 1/2 cup real butter (one stick)
- 2 cups of white granulated sugar
- 12 large marshmallows
- 6 oz. semi-sweet chocolate chips
- 1 teaspoon vanilla
*OPTIONAL ADD INS* I will elaborate on the add ins later…
- 1/4 cup+ heavy whipping cream
- 1/4 cup peanut butter
- 1/4 cup Nutella, chocolate hazelnut spread
Combine in a stainless or glass bowl the marshmallows and chocolate. Set aside.
Combine Pet milk, butter, and sugar in medium saucepan. Bring to a boil over medium high heat. Once it begins to boil, stir constantly, but slowly, for 5 minutes. Pour immediately over the chocolate and marshmellows. Add vanilla. Wait about 1 minute and begin to combine with whisk, being sure to melt and combine all the marhsmellows and chocolate.
At this point you may add any of the optional extras. I usually will add the whipping cream just to make it easier to spread. Enjoy!
This makes enough to fill 3 8in double layer cakes!