The Chocolate "Runs"
Dear Aunt Daisy, I wonder if you, or your Daisy Chain, could help one in distress. I often make marshmallow shortbread, which is in one of your recipe books, and nearly every
time I make the chocolate icing and put it on the cake, it runs. I don’t know what is wrong, but I’ve tried and tried to get it right, but without success. It is not that I don’t make it thick enough, for it looks lovely when I put it on; but when I cut it it is watery underneath! I thought perhaps it may be something to do with the marshmallow. Some of my friends say it has to do with the weather, but I don’t think it is that. I’ve tried keeping the icing sugar in a tin, and in the paper bag, but with the same results. I make the icing in the usual way, with the icing sugar, cocoa, a little butter, and mix with boiling water. — "Just Another Housewife." It certainly is annoying to have the icing "run" like that. The recipe is very popular too. However, a Masterton "link" who had the same trouble came to the rescue. Here is an extract from her letter:-"I heard you this morning asking about the icing going watery and "running" on the marshmallow shortbread. Well, I used to have the same trouble, but now I have solved the problem. Make your shortbread and put the marshmallow on one day, and don’t put the chocolate icing on till the next day. The marshmallow needs to be thoroughly dry." Then another .kind listener sent in this icing, to be used on the marsh-mallow:--1 tablespoon of butter, 2 cup icing sugar, and a little vanilla, and 1 dessertspoon of cocoa, all mixed together.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19401115.2.81.3.2
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New Zealand Listener, Volume 3, Issue 73, 15 November 1940, Page 54
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298The Chocolate "Runs" New Zealand Listener, Volume 3, Issue 73, 15 November 1940, Page 54
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