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Best Ever Homemade Fudge Icing

How to Make Fudge Icing For Your Sheet Cake

So, 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, don’t plan to make it for friends the very first time.

It’s kind of a family joke because my Mom made this recipe all the time growing up. And, her mom made it too. Sometimes this fudge turned out as thick as could be and would not spread. That didn’t stop us from eating it though. Sometimes it’s 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 fudge!? And, if it fails, then you will be forced to eat it with a spoon then. Darn.

Super Rich Fudge Icing Made From Scratch. Perfect for Sheet Cakes

But, I’m going to share with you my tips and tricks that will hopefully help it turn out perfect every time. I’ve mastered it. But, ya know, I’m 36 years old, so I’ve been making it 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. We have used it for round cakes though. Super yummy to have the extra layer of fudge in between.

The Best Ever Homemade Fudge Frosting

So, if I haven’t scared you off…here is the:

BEST EVER HOMEMADE FUDGE FROSTING

Best Ever Homemade Fudge Icing
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Ingredients

  • 2 cups sugar
  • 4 heaping tablespoons cocoa
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1 tsp. vanilla

Instructions

  1. First, pour 2 cups sugar and 4 tablespoons cocoa into a pot.
  2. Mix together until well blended.
  3. Next, stir in 1/2 cup milk until it is in liquid form.
  4. Turn on your heat.
  5. Add 4 tablespoons butter cut up.
  6. Stir over high heat until butter is melted.
  7. Wait for fudge to come to a rolling boil. *tip-wait until the very center bubble of the boiling fudge has popped. (That's how you know you're at a full rolling boil.)
  8. As soon as it is at a full rolling boil, set time for 1 minute and 20 seconds.
  9. When the timer goes off, turn off the stove.
  10. Set your timer for 30 minutes.
  11. Allow the fudge to cool for 30 minutes.
  12. Once your time goes off, add your vanilla and beat the fudge with a spoon until fudge is ready to pour (about 1 minute)
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https://perfectionpending.net/best-ever-homemade-fudge-icing/

If you try this recipe and love it…please tell me. And, make sure you pin it, too.

 

I linked up here this week:

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Comments

  1. Jaime says

    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!
    Reply

    • Meredith says

      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.
      Reply

  5. Lauren rugh says

    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!
    Reply

    • Meredith says

      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.
      Reply

  6. Lisa says

    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).
    Reply

    • Meredith says

      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. :)
      Reply

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