Fudge Icing (or Candy)

Some families have recipes that are the highlight of every get-together. Often they've been passed down from generation to generation, and sometimes there are some tricks that are lost along the way that contribute to specific results. This is one of those recipes. I know my great-grandmother used to make this icing, and she was so good at it, she could pour it over (& between) a two-layer yellow cake. My dad has championed mastering of the recipe, but results have been varied - depending on the weather, etc. I've made it several times, with fairly consistent results, and I'm happy to post the recipe that we use on a 9x13 yellow sheet cake. It make take some practice, but this icing is totally worth it. Actually, it's worth it whether you put it on a cake or not. :) *Note, the texture is the key. If it cracks when you cut into it, you've probably got it right (though it will be messy); you can always score it before slicing for cleaner edges.

Fudge Icing (or Candy)

2 cups granulated sugar
3 Tbsp. Hershey's unsweetened cocoa powder (heaping)
1/2 cup milk
1 4-oz. stick margarine (I use BlueBonnet)
2 tsp. vanilla
dash salt
2 Tbsp. karo Syrup (light or dark) (I use light)

Mix the cocoa and sugar together first in a 3-quart saucepan, then add the milk and mix thoroughly. Chop up the margarine into small lumps and add to the sugar-cocoa mixture. Cook over medium heat until the margarine melts and the mixture begins to boil and bubble.

Once it boils, wait for 3 minutes then start to test in cold water. When a few drops forms a firm ball in the bowl of cold water it is done. (Usually 8-10 minutes of boiling is enough.) [I've found that cooking it, using a candy thermometer, until it reaches 170 F yields good results.] Set the pan off the heat. (Original directions say to put the pan in a pan of water until the bottom of the pan thickens, but I skip this step). Pour over the cake quickly or pour into a greased dish to harden. Let cool completely before cutting/serving.