Thank you for sharing this recipe! I'll look forward to making it sometime in the near future.

Oh, Anne, that just looks delicious. The frosting recipe is very much like the fudge I make at Christmas, I never thought of using it for frosting.

Annie

This definitely sounds like a recipe that my husbands family would drool over (anything chocolate!!).

How do you know when the frosting has reached the "softball" stage?

Sounds like a great recipe, I'm sending it on to my daughter, the cake baker.

Happy birthday.

starlightfarm - Using a candy thermometer is probably the easiest and most accurate way to know when your mixture has hit the soft ball stage. If you do a lot of candy making it's a good tool to invest in. There's a mark on the gauge that let's you know when you're there. And it's pretty easy to go beyond soft ball into the hard crack stage if you're not paying close attention.

This recipe isn't so ticklish, though, and I made it without using a candy thermometer for more than 25 yrs. In fact last year I didn't have one and went back to the method of testing that my mother taught me years ago. Someone who is more knowledgeable in this regard may chime in and offer better or clearer instructions, but I'm happy to tell you how I do it.

Keep an eye on your mixture after it comes to a boil and reduce the heat so it continues at a rolling simmer. Stir continuously, but not briskly with a wooden spoon. Have a clear short tumbler of very cold water next to the stovetop.

When this mixture has boiled for 6 mins. do your first check. That means pull the wooden spoon out, let the majority of the liquid drip back into the pot, then hold the spoon sideways over the tumbler and allow a few drops of the liquid to drip into the water.

At first you will likely find that the drops dive down and flatten out on the bottom and pretty much disperse into the water. Not ready.

Empty your glass and refill (sometimes I line up about 3 glasses before I start testing, so I don't have to deal with cleaning them out during the process). Boil a minute or 2 longer and test again. You will find that the consistency thickens and the mixture darkens toward amber as you continue to cook it.

You will know you have reached the soft ball stage when the little drips turn into a ball shape when they descend down into the water. And when they land on the bottom, they will still have a bit of plumpness to them. Put your hand in the glass and pull one out and try to roll it between your fingers. It should have the feel of a very soft, pliable dough that you can roll into a "soft ball." You're there!

You'll know you've gone too far if, instead of the drips from the spoon floating down in a ball shape, they descend as little icicle shapes and when you come to pull them out they are hard and may even crack. That's what you want for some recipes, but not this one!

Hope this helps! I won't be at all offended if someone else can explain this better & wants to offer advice.

Oh boy. My husband is going to love this. :D

Anne, that "drop into water" is exactly how my Grandma taught me to judge soft ball when making fudge. I have a candy thermometer and still just HAVE to drop that candy into the cup of water, LOL.

Annie

amck...I don't think that anyone could explain it any better! You did a great job. I can't wait to try this recipe.