Recipe: Cooked Icing (with Caramel, Fudge, and Maple Variations, 1970-80's)

COOKED ICING

All these icings are prepared as follows:
Combine all ingredients for selected frosting except flavoring or nuts. Cook to 234 degrees F or until a little of the mixture forms a soft ball when dropped into cold water. Cool to lukewarm. Add flavoring or nuts. Beat until creamy and spread on cake at once.

CARAMEL ICING:
1 1/2 cups brown sugar
3/4 cup cream or evaporated milk
2 tablespoons butter
1/2 teaspoon vanilla

MAPLE FUDGE ICING:
1 1/2 teaspoons butter
2 cups maple syrup

FUDGE FROSTING:
2 Ounces (2 squares) bitter chocolate
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
2/3 cup milk
2 tablespoons butter
1 teaspoon vanilla

Will frost tops and sides of 2 (8-inch) layers
Source: Recipe clipping, 1970-80's