HERSEY’S FUDGE FROSTING This is the recipe that was on the back of the can as long as I can remember. My daddy wanted a chocolate cake every week, and I’ve made this recipe so many times that I remember the recipe without looking. This frosting will get hard and crack sometimes. This is the one that, also makes fudge. 3 cups sugar 2/3 cup cocoa dash of salt (1/8 tsp.) ¼ cup of butter, melted 1 – ½ cups of milk (Whole milk is best choice) 1 tsp. pure vanilla extract Mix dry ingredients thoroughly in a heavy-bottomed pan such as a cast iron skillet. Add milk and bring pan to a simmer, add butter. Bring to a rolling boil (a boil that can’t be stirred down). Reduce heat to medium low, maintaining a boil and stirring constantly. Boil at this rate for one minute. (This should produce a hard-ball candy stage where a drop of the liquid dropped in cold water forms a ball as it falls to the bottom.) Remove from heat and stir in vanilla. Set aside to cool and stir often, finishing by beating with a hand mixer until spreading consistancy is reached. This takes a bit of time, but worth it. *If you’re in a hurry, set the pan in a larger pan with ice cubes to speed the cooling. Quickly assemble the cake. If the frosting becomes too hard, place the pan in a container with a couple of inches of hot water in it to make the frosting soft again.