|Ice Carving Made Easy|
|by Joseph Amendola|
The organization of Ice Carving Made Easy, Second Edition allows for carvers of every proficiency to use the book with success.
1 - 10 of 162 for chocolate fudge icing
Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat ...
Boil the first four ingredients together until the mixture will form a ball when dropped into cold water (soft ball stage). Add half a teaspoon of ...
Mix together in boiling and let come to a boil slowly. Let boil 1 minute. Remove and stir until cool enough to spread.
Mix sugar and cocoa. Add butter and milk. Cook 2 minutes. Remove from heat and add vanilla and then let cool. Beat by hand until creamy (or until it ...
Over low heat melt butter and chocolate. Stir until ... in vanilla, salt and chocolate mixture. beat on high until smooth and thickened about 5 minutes.
Combine all ingredients ... extract. Remove from heat and beat frosting with an electric mixer until creamy. Frost cooled cake immediately or icing will harden.
In a pan ... 2 squares unsweetened chocolate (chopped). Cook over ... until firm. Let ice cream stand at ... temperature for a few minutes before serving.
Melt chocolate and butter on ... until smooth and then add Karo syrup. Keep heat very low throughout cooking period. The secret is not to boil the chocolate.
Bring first three ingredients to a boil. Remove from heat and add butter. Stir and pour over your dessert.
Combine all ingredients and boil for 4 minutes over medium heat.
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