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Make the Frosting. Add the butter, milk, and sugar to a large saucepan over medium heat and allow to melt, stirring occasionlly. Add the egg yolks to a small bowl and ladle in about 2 tablespoons of the warm stovetop mixture. Stir, and repeat once more. Then, add the egg mixture to the saucepan and stir.

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How to make this fudge-like chocolate buttercream frosting recipe: Using an electric mixer, cream the softened butter until it's light and fluffy. Add the cocoa powder and the powdered sugar and mix on low speed until combined. Add the evaporated milk and vanilla while the mixer is running. Increase the mixer speed and mix the frosting until.

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Cool slightly. In another large bowl, beat remaining butter and vanilla together, then add cooled cocoa mixture. Add confectioners' sugar 1 cup at a time, blending with each addition, until frosting is smooth and creamy. For a stiffer frosting for piping, use all 8 cups of sugar.

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Let cool slightly. Place the evaporated milk in a blender, then add the sugar. Blend on medium speed for 2 seconds. Add the chocolate to the sugar mixture and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2 minutes. Spoon the frosting into a bowl and allow it to set a room temperature for 30 minutes.

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Pour butter into large mixing bowl. Add unsweetened cocoa powder (⅔ cup) and mix on medium speed for 10 seconds. Add powdered sugar (3 ¼ cups) and evaporated milk (½ cup), alternating between the two until it reaches a spreadable consistency (mix about 15 seconds). Add in vanilla extract (1 teaspoon) and mix.

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Combine the sugar, evaporated milk, cocoa powder, and butter in a saucepan over medium-high heat. Bring to a boil while stirring constantly. Let the frosting cook for 3-5 minutes or until soft-ball stage (235 degrees F on a candy thermometer). Remove the pan from the heat.

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Directions. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter until smooth and creamy, about 3-4 minutes. Set aside. Over a medium bowl using a strainer or sifter, sift together the powdered sugar, cocoa powder, and salt until combined.

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Directions. In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm. I Made It.

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In a large saucepot, combine sugar, milk, shortening, butter, and salt. Bring to a rolling boil over medium-high heat, stirring constantly to prevent scorching. Once it reaches a boil, let it boil for two to three minutes without stirring. Remove from heat and immediately stir in vanilla and cocoa powder.

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Directions. Sift together confectioners' sugar and cocoa powder in a medium bowl. Cream butter in a large bowl until smooth. Gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat mixture on high speed until light and fluffy. Adjust consistency with more milk or sugar, if desired. I Made It.

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Finally add the vanilla and continue to stir. Bring the frosting back up to 195° Fahrenheit making sure to stir constantly. Stage 1 is when coconut, pecan pieces and vanilla is added. Stage 2 is final cooking phase with a good golden brown color. Remove from heat. Pour into a 9×13 baking pan and let cool.

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Instructions. In a medium saucepan over medium heat combine evaporated milk, brown sugar, butter, egg yolks, vanilla and salt. Continue to cook at medium temperature until mixture turns a light brown color and thickens, whisking constantly, about 10-15 minutes.

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Add in half of the powdered sugar and beat until smooth. Then add in the remaining powdered sugar and beat until smooth. Slowly beat in the milk a tablespoon or two at a time, until the frosting is light and fluffy and easily spreadable. Frost on top of your favorite cakes or cupcakes!

Microwave Peanut Butter Fudge (Easiest Ever Fudge!) Bake It With Love

Step 2: Pour in the Evaporated Milk and the egg yolks. Step 3: Turn on the heat to low. Step 4: Stir the mixture continuously until the butter is fully melted, the brown sugar has completely dissolved and the ingredients are thoroughly incorporated. Step 5: Increase the heat to medium-low and bring the mixture to a low boil.

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Combine butter, milk and sugar in a small saucepan. Bring to a boil over medium high heat and let boil for 45 seconds. Remove from heat and whisk in vanilla & chocolate chips until smooth and shiny. Immediately pour over a 9x13 cake or brownies. Let cool completely to set.

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In the bowl of your stand mixer mix the butter until smooth. Add in the cocoa powder, powdered sugar, vanilla and evaporated milk. Mix on low for 30 seconds and then turn the speed up to medium and mix for 1-2 minutes until it's creamy and smooth. Spread the frosting on the cooled cake.