This recipe is hands down a family favorite for and the best ever homemade fudge icing recipe for cake that you’ll ever try.
This is a quick chocolate fudge icing recipe with cocoa powder you can make from scratch that uses simple ingredients that you always will have on hand. But, there is a technique, and an exact method to this one that makes it (almost) perfect every time once you get the hang of it.
I debated whether or not to post this recipe on my blog. Mostly because….well, this recipe can be fickle. But, even though it’s fickle, it will still TASTE good every single time. It may just not look as good.
So, my advice is – don’t plan to make his homemade fudge icing for friends the very first time.
This recipe is an old fashioned boiled fudge icing recipe that my grandmother used to make.
This homemade fudge recipe is kind of a family joke because my Mom made this recipe all the time growing up. And, her mom made it too. But, sometimes this cooked fudge icing turned out as thick as could be and would not spread. That didn’t stop us from eating it though.
Sometimes the homemade fudge is too runny, and sometimes it’s grainy.
But, the bottom line is, if you like chocolate…you will want to at LEAST give this recipe a shot.
I mean, look at that thick layer of chocolate fudge icing!? And, if it fails, then you will be forced to eat it with a spoon then. Darn.
But, I’m going to share with you my tips and tricks that will hopefully help this fudge sheet cake icing turn out perfect every time.
I’ve mastered it. But, ya know, I’ve been making this fudge recipe a while. Since it is fickle, I suggest using it for a sheet cake. I’ve never even attempted cupcakes because, that just seems too hard. But, if you do make this fudge recipe for cupcakes let me know!
We have used it for round cakes though. Super yummy to have the extra layer of fudge in between.
So, if I haven’t scared you off…here is the:
How to make the BEST EVER HOMEMADE FUDGE FROSTING
If you try this recipe and love it…please tell me. And, make sure you pin it, too.
Best Ever Homemade Fudge icing
This homemade fudge icing is made from simple ingredients that you always have on hand. It is an old fashioned boiled fudge recipe that pours and hardens over a sheet cake for a rich fuge like texture every time.
Ingredients
- 2 cups white granulated sugar
- 4 heaping large spoonfuls of Hershey's Cocoa Powder
- 4 tablespoons butter
- 1/2 cup milk
- 1 tsp Vanilla
Instructions
- In a medium pot, measure out two cups of granulate sugar and four heaping spoonfuls of hershey's cocoa. Mix to combine.
- Once sugar and cocoa are mixed together, add 1/2 cup of milk and stir until smooth.
- Next, cut up 4 tablespoons of butter and place on top of mixture.
- Turn on heat to high. Watch closely mixing in the melting butter until the fudge comes to a full rolling boil. I consider it a full rolling boil when the middle of the mixture finally has a bubble that pops.
- Once at a full rolling boil, set a timer for one minute and 20 seconds and let fudge boil at full rolling boil.
- Once the timer goes off, remove from heat and set timer for 30 minutes to let fudge cool.
- Once your 30 minute timer goes off, add in one teaspoon vanilla.
- Whip fudge by hand with a spoon to help it cool. Continue to stir/whip until the fudge is thick enough to harden once you spread on cake, but not too runny to pour over sides of cake. This is the part that takes practice!
- Once fudge thickens, pour over cake and be prepared to spread fudge evenly over cake quickly. It will cool rapidly as you spread and start to harden. Serve and enjoy!
Notes
This can be made a dairy free fudge recipe by using a dairy free milk substitute and coconut oil instead of butter.
You can make this a dairy free homemade cooked fudge icing too!
For many years, I was dairy free, and craved chocolate. This recipe saved me over and over again. I was able to adapt it easily to make it a dairy free homemade fudge, and to be honest – it was easily just as good.
If you want to make this a dairy free fudge recipe, try substituting any of your favorite milk substitute. I used to use rice milk for this recipe and couldn’t even tell. I also used 4 tbsp of coconut oil instead of butter, and it worked! The fudge still came out beautifully every time.
OK, thanks for making me want to make this right this very second. I love it because it can easily be gluten and dairy free by substituting non-allergic butter and milk. I have only made the powdered sugar kind of icing. I will definitely have to try this!
I have made it dairy free before! I’ve used other milks, and have even substituted coconut oil (and I think even veg. oil) for the butter. Back when I was on that kind of diet when I was nursing my boys.
Oh, no! You’ve given away our secret family recipe! Now it won’t be special any more…..sob!
Are you serious?? I didn’t think it was a secret. 🙁
Pinned this for later because… Chocolate.
Ha! Yes. Chocolate is important.
This is the only frosting I use now!
It’s so good isn’t it?!
I grew up on this fudge/frosting. This recipe was in my mothers wedding cook book from 1934! Only difference is in my mom’s recipe, you only use 2 tablespoons of butter. GREAT recipe. ….love it!
That’s so cool Lauren! I grew up on it too. It was my grandmother’s and I always wondered where SHE got it from. I’ve never met anyone else that makes it like we do. I wonder if they had the same cookbook?? Pretty cool! I wonder what it’s like with half the butter. I might have to try it.
I’ve made this icing for 38 years.i got this recipe from my great aunt, who never, ever, ever, owned a measuring spoon or measuring cup. I only made it when I stayed with her. Never had a recipe. Always tried to replicate it at home. She timed it perfectly. Always perfectly smooth and shiny. Mine always looks like mortar. We add the butter after we take it off the heat. And a pinch of salt at the beginning. Also, to keep it from getting too grainy, use a brush and apply water to the sides of the pot. It helps to keep it from crystallizing too soon. (Similar process when making lollipops, sounds crazy but one crystal can “train” the others to follow. It works for me, for icing and lollipops). Mine still looks weird, but it does come out shiny. (Shhhh, I use a candy thermometer too).
Awesome Lisa! You’re the second person that has told me that they’ve used this recipe for years too! That’s so cool. I’ll have to try your tricks. I have to say, I think I’ve finally perfected it! We’ll see in a week or so for my son’s 3rd birthday. 🙂
Do u remove the frosting from the heat or just let it cool with the burner?
You turn the heat off to cool for 30 minutes!
I have made this twice now and it is amazing! It turned out right both times, thank you so much for the trick with the rolling boil, that’s key!! I’ll use this recipe forever now just like the cakes my grandma used to make 😊
Just wondering if you have the recipe for the white cake?