Best Granny Wilsons Candy Chocolate Frosting Recipes

GRANDMA'S CHOCOLATE FUDGE FROSTING

Steps:

• Put first three ingredients in a sauce pan.
• Bring to a boil, while stirring constantly.
• Remove from heat and add chips.
• With a wire whip beat until creamy and cooled.
• Add chopped pecans if desired.

GRANDMA WOLCOTTS CHOCOLATE JUMBLES (1912)

Steps:

• Mix soda into molasses then add brown sugar, eggs cinnamon, and cloves.
• Melt lard, butter and chocolate, then add to mixture.
• Sift in flour gradually, until stiff.
• Refrigerate to make dough hard and easy to roll.
• Roll out dough on floured surface until about 1/4 inch think.
• Cut using a "jumble cutter" (great grandma use to have these custom made) or cut ino 4 inch circles with a 1 inch hole in the middle. You can also use cookie cutters.
• Bake on ungreased cookie sheets for 7-9 minutes in 350 degree oven. The cookie edges will start to turn brown.
• Make a frosting with water and powdered sugar and frost cookies.
• Tip: If cookies dry out, place the heal of a piece of bread in the storage container.

WAFFLE IRON COOKIES WITH CHOCOLATE FROSTING

Steps:

• Cookies:.
• Combine chocolate squares and 1/2 cup butter in the top of a double boiler. Bring the water to a boil; reduce heat to low, and cook until the chocolate and butter melt, stirring occasionally. Set aside.
• Combine eggs, sugar, and vanilla in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Add flour and reserved chocolate mixture. Mix well.
• Preheat waffle iron. Drop dough by 2 teaspoonfuls onto iron. Close iron, and bake for 1 to 1 1/2 minutes or until done. Let cool on wire racks. Continue cooking cookies until your dough is gone.
• Top with frosting once they are cool.
• Frosting:.
• Cream butter; add cocoa, beating well at medium speed of an electric mixture. Gradually add powdered sugar, milk, and vanilla, beating until smooth.

WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING

Steps:

• Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
• Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
• For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

CANDY CANE FROSTING

Steps:

• Mix carnation with peppermint extract and salt in medium-sized bowl. Add the confectioners' sugar (you may call it "powdered" sugar). Blend them together with a wooden spoon until smooth.
• When icing is smooth, add softened butter and stir well.
• When cake layers have cooled about 2hours, put bottom layer on plate. Put about 1/2 cup icing on layer. Spread with a spatula.
• Put second cake layer on top. Spread icing around sides of cake. Frost the top of the cake last. Sprinkle crushed peppermint candy on top of cake.