frosting

  1. 2 cups brown sugar...2/3 cup water...1 square unsweetened chocolate...

  2. 1/4 cup shortening...2 cups confectioners' sugar...2 tablespoons milk...

  3. 9 ounces cream cheese, softened...1 tablespoon butter, softened...1 teaspoon vanilla extract...

  4. 2 egg whites...1 1/2 cups granulated sugar...1 large box gelatin, desired flavor...2 teaspoons light corn syrup...

  5. This is good on coconut or carrot cake.

    3 cups confectioners' sugar...6 tablespoons soft butter...Pinch of salt...

  6. 1 can sweetened condensed milk...

  7. *

  8. 1 teaspoon cream or milk, cold...1/2 to 1 teaspoon extract in a complementary flavor

    Stir sugar, milk and frosting together, then add the flavoring of your choice. If you use juice or pre-melted chocolate or peanut butter, you may have to add more confectioners' sugar to get the correct, thick consistency. Pour and place in the freezer. This can be stored in the freezer up to four months. 

    You may add chopped maraschino cherries, nuts, chips, or whatever you desire to the fudge.

    Banana Frosting Fudge...Using vanilla, cream cheese or sour cream frosting, add 1/2 to 1 cup M&Ms.

    Chocolate Malt Frosting Fudge...To plain, dark Dutch, milk chocolate or chocolate chip frosting, add 1/2 cup miniature marshmallows.

    Chocolate-Peanut Butter Frosting Fudge...To plain, dark Dutch, milk chocolate or chocolate chip frosting, add 1/3 cup creamy peanut butter, stirring in completely or marbleizing, or use 1/2 cup peanut butter chips.

    Coconut Frosting Fudge...Using vanilla, cream cheese or sour cream frosting, add 1/2 teaspoon coconut flavoring and 1/2 cup toasted coconut.

    Coconut-Pecan Frosting Fudge...To coconut-pecan frosting, add 1/2 cup coconut and 1/2 cup chopped pecans.

    Goober Frosting Fudge...

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