Grandma's Chocolate Fudge Frosting

"Another recipe from my grandma. I still remember making this with her as a little girl. Rich and creamy!"
photo by Emily Elizabeth photo by Emily Elizabeth
photo by Emily Elizabeth
photo by AlAriel photo by AlAriel
photo by Paul S. photo by Paul S.
photo by Anonymous photo by Anonymous
photo by Sheree F. photo by Sheree F.
Ready In:
1 batch of frosting




  • Put first three ingredients in a sauce pan.
  • Bring to a boil, while stirring constantly.
  • Remove from heat and add chips.
  • With a wire whip beat until creamy and cooled.
  • Add chopped pecans if desired.

Questions & Replies

  1. Do I use granulated sugar or powdered sugar for this recipe
  2. Do I use granulated sugar or powdered sugar for this recipe of chocolate fudge.
  3. Hi , can I use this icing to coat the cake and then cover it with fondant ? When the reviews state that it hardens Is it still soft enuf to cut with a knife ? Any input will be appreciated . Thanks :)


  1. This is by far the best chocolate frosting I've ever made! So simple and sooo good! ETA: I just wanted to come back and say that this makes the perfect amount of frosting for 2 13x9 pans of brownies. I used half and put the rest into the fridge. When my brownies came out of the oven I microwaved the frosting for 15 seconds, stirred and it was the perfect consistency to pour/spread over the hot brownies. It sets up nicely once it cools.
  2. Doubled the recipe for my daughters birthday cake , you have to boil the milk, butter and sugar to softball stage on medium heat ( when a drop forms a soft ball in cold ice water) then remove from heat and add chocolate chips. I added a pinch of salt and 1 tsp vanilla at the end , not great for layer cakes as you kinda have to fill and frost while its still warm as this gets firm like fudge the longer it cools and layers can slide around while trying to frost the outside, works great on simple sheet cakes and brownies. best tasting fudge icing I have found.
  3. This was good. And easy. I usually make buttercream, but my husband wanted chocolate fudge. I doubled the recipe and I used Hersheys Special Dark chips, and a couple splashes of vanilla. Used it to frost 2 9 inch round cakes. Had some left over, put it in a dish and stuck it back in the fridge. Now I got some fudge. I used the hand mixer instead of the whisk and it was too warm to use immediately. I set it in the fridge and checked it every half hour for a couple hours . Then I forgot it and it was a little too stiff to spread. I just nuked it in the microwave for 10 seconds. Unless you want to use this as a ganache type frosting, this isn't something that's gonna be last minute. It needs to cool down. Thanks for a great recipe
  4. My son Joel helped me make this. "It is excellent," he says. Daddy says it reminds him of the icing a local bakery uses on their chocolate-covered doughnuts. The first time I made it, I used Fleischman's margarine, and it turned out so perfectly creamy that I got a little snooty about reviewers who had trouble, thinking myself to be a most talented cook. The second time, I used a store-brand butter. It took awhile after adding the chocolate chips to thicken -- in fact, it never reached the thickness of my first batch. I finally poured it on the cake anyway, and we guarantee the flavor was not affected in any way! Perhaps the brand or kind of margarine or butter can affect the consistency of the frosting? I used Tollhouse semi-sweet morsels both times. Do not let our disclaimer color your enthusiasm for testing this great recipe yourself. It's wildly delicious.
  5. Wonderful, Creamy & so EASY! Made this exactly as recipe said. Frosted a warm 13 x 9 Chocolate Cake. Perfect, no need to change a thing. Thanks for sharing homegirl.


  1. i decided to use peanut butter chips instead of chocolate and it came out superb!!



Find More Recipes