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    You are in: Home / Community Forums / Recipe Requests - General / Dishwater icing (boiled like fudge)
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    Dishwater icing (boiled like fudge)

    Linda Cole
    Wed Apr 03, 2013 2:31 pm
    Newbie "Fry Cook" Poster
    Does anyone know or ever heard of "Dishwater Icing"? My grandmother used to make it, in her words "like peanut butter fudge without the peanut butter"..it gets to that consistancy when it cools. I'm not the best cook, and I'm sure if I try to make pb fudge without pb it's not gonna work, & I have no idea about adjusting ingredients...She was from Waycross GA, so it was no doubt a southern thing, and may have other names...She used to put it on Devils Food Cake, and it was THE special event desert...the first & only request for our birthdays! Anyone who thinks they can help. please email me....I am desperate. lindamaxon@rocketmail.com. THANK YOU SO MUCH!!!!
    Zeldaz
    Wed Apr 03, 2013 2:34 pm
    Food.com Groupie
    Hi Linda
    Good luck on your search, but you'll want to edit your email address out of your post because the evil spambots will find it and harvest it for spammers. You get an automatic email when there's a reply.
    Sounds like a frosting version of penuche, the tan-colored fudge made with brown sugar. Take a look at some of these results: https://www.google.com/search?q=penuche+frosting+recipe&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a
    1Steve
    Wed Apr 03, 2013 3:49 pm
    Food.com Groupie
    Linda Cole wrote:
    Does anyone know or ever heard of "Dishwater Icing"? My grandmother used to make it, in her words "like peanut butter fudge without the peanut butter"..it gets to that consistancy when it cools. I'm not the best cook, and I'm sure if I try to make pb fudge without pb it's not gonna work, & I have no idea about adjusting ingredients...She was from Waycross GA, so it was no doubt a southern thing, and may have other names...She used to put it on Devils Food Cake, and it was THE special event desert...the first & only request for our birthdays! Anyone who thinks they can help. please email me....I am desperate. lindamaxon@rocketmail.com. THANK YOU SO MUCH!!!!


    Hope one of these is it The first one is vanilla, the second one is chocolate.

    http://www.food.com/recipe/no-cook-boiled-icing-100196

    http://www.thekitchn.com/family-recipe-boiled-chocolate-icing-recipes-from-the-kitchn-174777

    Here is a southern recipe with variations of boiled icings at the end of the recipe, including one with brown sugar:

    http://www.deepsouthdish.com/2011/08/southern-caramel-cake.html
    Linda Cole
    Wed Apr 03, 2013 4:18 pm
    Newbie "Fry Cook" Poster
    Thanks for the heads up about my email address...it's gone now. Also thank you for the link you sent, I'm going to check it out now & see if it's what I need...thank you again!!!
    Linda Cole
    Wed Apr 03, 2013 4:21 pm
    Newbie "Fry Cook" Poster
    None of these are what I need....guess I'll just have to keep looking. But thank you so much for taking the time to reply...it means a lot!!
    Dee514
    Wed Apr 03, 2013 5:13 pm
    Forum Host
    Knowing what flavor (vanilla, brown sugar, caramel, penuche, etc) "dishwater icing" is would certainly help. Also knowing how it is cooked (if it is a cooked frosting) would be helpful too. Did your grandmother's icing 'crust over' (get a bit crunchy on the surface) yet staying creamy on the inside? icon_smile.gif

    That said, is this recipe similar?

    Southern Caramel Icing - Makes enough for 24 cupcakes

    2 1/2 C sugar
    1/2 C margarine or unsalted butter
    3/4 C evaporated milk (or heavy cream)
    1/2 tsp vanilla extract

    - In a medium-sized saucepan over medium heat, mix butter, evaporated milk and two cups of sugar.
    - Heat and stir until sugar dissolves, DO NOT allow mixture to boil.
    - When sugar dissolves, reduce heat to low.
    In a small cast iron skillet on medium-low heat, melt half cup of sugar - stirring constantly until liquid and brown in color.
    - Pour the browned sugar into the saucepan and quickly stir to incorporate.
    - Place a candy thermometer in the pan, stir the mixture very frequently until the caramel reaches about 235F (the soft ball stage).
    *If you don't have a candy thermometer, you can test by dropping a small amount of caramel into water to see if it forms a soft ball. (It can take up to 30 minutes to reach the soft ball stage.) DO NOT turn up the heat because caramel burns easily.
    - Let frosting cool slightly, and stir in the vanilla.
    - Spread frosting on cupcakes (or cake) while still warm (frosting becomes more difficult to spread as it cools).
    Linda Cole
    Wed Apr 03, 2013 5:40 pm
    Newbie "Fry Cook" Poster
    It literally became like fudge...you could never use it on anything but a 13x9 cake IN THE PAN...it had to be cooled down before you could put it on the cake & it would spread out & fill the little gap all around the outside of the cake...therefore, the outside was always gone WAY before the inside! Yes it got a little bit of a crust, but it wasn't hard, and it was kind of gritty, but not like completely unmelted sugar...it tasted kind of like Sweetened Condensed milk does, very sweet...VERY sweet. I know that the way to determine if it was cooked properly was to drop a drop in cold water & when you could roll it into a ball, it was done....just like you do with fudge.

    Thank you for taking the time to reply, and if this helps you think of anything else, please let me know!

    Thanks. Linda
    Dee514
    Wed Apr 03, 2013 7:05 pm
    Forum Host
    Linda, this is the recipe I use for peanut butter fudge. If you leave out the 1/2c of peanut butter, and the 3/4c chopped nuts, you will be left with a "white fudge" that you can spread/pour over the cake, and refrigerate until it firms.

    This recipe makes an 8 or 9-inch square pan of fudge, you may need to double it for a 9 x 13-inch cake.

    1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
    1/2 cup creamy peanut butter (omit)
    1 (12 oz.) package white chocolate morsels
    3/4 cup chopped peanuts (omit)
    1 teaspoon vanilla extract

    For fudge, LINE 8 or 9-inch square pan with foil, extending paper over edges of pan. (For cake icing/topping, omit this step.)

    HEAT sweetened condensed milk (omit-and peanut butter) in large heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in (omit -peanuts and) vanilla.

    SPREAD evenly in prepared pan (for fudge), or spread directly on cooled cake. Cool.

    CHILL, covered, 2 hours or until firm. (For Fudge: Remove from pan by lifting edges of wax paper. Cut into squares.
    `````````````````````````````````````````````````````````````````````````````````````````````````
    Maybe one of these recipes will work:

    White Fudge Frosting

    1/4 cup Milk
    1/4 cup Butter
    1 cup Sugar
    Bring to a boil and boil 1 minute.
    Remove from heat and stir in:
    1 teaspoon vanilla
    Beat well. I put the pan in a sink of ice water while mixing it, so it will quickly cool and thicken.

    For Fudge stir in: 1/4 cup Cocoa with milk, butter and sugar.
    White Fudge Frosting - makes enough for a 2 layer cake

    1/2 cup butter
    1/2 cup milk
    2 cups sugar
    dash of salt
    1 teaspoon vanilla extract
    Melt the butter over low heat in a heavy saucepan. Stir in the milk, sugar and salt. Raise heat to medium, bring mixture to a full, rolling boil, and boil for 2 minutes. Remove from heat. Add vanilla and do not stir. Allow to cool. (Don't stir, now.)

    When mixture is cool (bottom of pan will be barely warm to the touch), beat by hand or with an electric mixer until frosting is creamy and thick enough to spread.
    `````````````````````````````````````````````````````````````````````````````````````````````````
    White Fudge Frosting:

    1/2 cup butter
    1 cup granulated sugar
    1/4 cup milk
    1 tsp vanilla
    1 1/4 - 2 cups powdered sugar

    In a saucepan, melt the butter. Add the granulated sugar and milk. Cook over medium heat, stirring constantly, and bring to a boil. Be careful not to scorch the milk. Remove from heat, and stir in the vanilla. Allow to cool. Gradually add the powdered sugar, as much as is needed to reach desired consistency. Stir in additional milk if needed.
    `````````````````````````````````````````````````````````````````````````````````````````````````
    White Fudge Frosting - Covers 2 layers

    1/2 cup butter
    1 cup granulated sugar
    1/3 cup evaporated milk
    1 teaspoon vanilla extract
    2 cups confectioners’ sugar

    Melt butter in saucepan. Add granulated sugar and milk. Stir until blended. Add vanilla extract, stirring occasionally. Bring to a boil; let cool. Add confectioners’ sugar gradually until of spreading consistency.
    jneen
    Fri Apr 05, 2013 4:02 pm
    Food.com Groupie
    I live in Georgia and our church cookbook has some recipes like you are talking about. Can you tell me if it was chocolate or caramel? I have some icing recipes that are used on the 10 layer chocolate cake that sound similar to what you are asking about.
    pinky kookie
    Fri Apr 05, 2013 4:34 pm
    Food.com Groupie

    This recipe sounds similar to your description:

    OLD FASHION FUDGE ICING
    http://www.justapinch.com/recipes/
    Added by Jewel Hall
    "This is a recipe for Fudge icing and some will be left over to add nuts and make into fudge candy. It's an old, much loved cake icing. ENJOY !!
    Cook time: 5 Min Prep time: 10 Min Serves: 10
    Ingredients:
    2 c (4 sticks) butter
    3/4 c karo syrup, white
    13 oz evaporated milk
    5 Tbsp hershey's cocoa
    6 c sugar
    2 tsp vanilla extract
    Directions
    1. Melt butter in large boiling pot on medium heat.
    2. Add Karo Syrup, evaporated milk, and Hershey's Cocoa. Stir and mix well with a big wooden spoon. Add Sugar.
    3. Briefly turn heat to high and bring to a FULL ROLLING BOIL, (stirring constantly). A boil that you CAN NOT Stir down. REDUCE HEAT TO MEDIUM HIGH and boil 4 minutes...Measure time accurately by the clock.
    4. Remove from the heat and beat with mixer on high until thick and creamy. Add Vanilla.
    5. Spread between cake layers, on top and sides. This will frost 10 layers.
    6. With remaining icing heat to a rolling boil,turn off remove from burner. Continue beating until thick and creamy. Add 2 cups of chopped nuts. Pour on to a buttered pan. Let cool then cut into squares.
    7. OR, YOU CAN EAT THE ICING WITH THE BIG WOODEN SPOON RIGHT FROM THE PAN.
    pinky kookie
    Fri Apr 05, 2013 5:29 pm
    Food.com Groupie

    And I have this good, tried and true recipe posted:

    OLD FASHIONED CHOCOLATE FUDGE FROSTING -
    By pinky kookie
    http://www.food.com/recipe/old-fashioned-chocolate-fudge-frosting-412577
    "This is a very good recipe for chocolate fudge icing. Makes enough for 2-layer cake, one 13-by-9-inch cake or 24 cupcakes"
    Prep Time: 5 mins - Total Time: 40 mins - Yield: 2 cups.
    Ingredients
    1 1/2 cups sugar ( I use Splenda Blend = half sugar & half Splenda)
    1/4 cup cocoa
    1/4 teaspoon salt
    1/4 cup butter
    1/2 cup evaporated milk (or use half-and-half )
    1 teaspoon vanilla extract
    Directions:
    1. In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
    2. Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
    3. Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
    4. When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
    5. Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.

    I found this other good fudge icing similar recipe:

    DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING -
    http://www.tasteofhome.com/Recipes/Devil-s-Food-Cake-with-Chocolate-Fudge-Frosting
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