Serves: 12
Total Calories: 194
1. In large saucepan, combine sugar, half-and-half, chocolate, corn syrup and salt. Cook over low heat, stirring just until sugar is dissolved. Cover cook over medium heat for 2 minutes. Uncover cook without stirring until candy thermometer reaches soft-ball stage (234°F.), about 5 minutes.
2. Remove saucepan from heat. Stir in margarine. Cool about 30 minutes or until lukewarm (110°F.). Additional cooling may cause frosting to harden too soon.
3. Add vanilla beat until frosting begins to thicken and loses its gloss. If necessary, thin with a few drops of half-and-half.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 210 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 3 g 15% * Cholesterol: 5 mg 2% * Sodium: 55 mg 2% * Total Carbohydrate: 38 g 13% * Dietary Fiber: 1 g 3% * Sugars: 35 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 2% * Iron: 0% * Dietary Exchanges: 2 1/2 Fruit, 1 1/2 Fat or 2 1/2 Carbohydrate, 1 1/2 Fat
Variations
Marshmallow Nut Fudge Frosting: Add 1 cup miniature marshmallows and 1/2 cup chopped nuts to frosting just before spreading.
Peanut Butter Fudge Frosting: Add 1/4 cup creamy peanut butter with margarine.
See Cook's Note: Frostings and Fillings and Cook's Note: Frosting Finishes
This Fudge Frosting recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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