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Fudge Icing goes perfectly on so many desserts. Get this heirloom fudge icing recipe that is sure to become a family favorite

Fudge Icing Recipe | ©
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For as long as I remember, this Fudge Icing has been a special part of my Grandmother Verdie’s recipe collection. She’d make it each year to top my sister’s Chocolate Pound Cake Grandmother would make her for her birthday.

While the Chocolate Pound Cake was just delicious on its own, it didn’t hold a candle to when it was topped with her fudge icing.


Maybe that’s why I have this obsession with chocolate.

Fudge Icing Recipe | ©

I will tell you though, this fudge icing is thick and rich – and heavenly! I make it while the chocolate pound cake is cooling and then begin pouring  the fudge icing over the top once it is ready. By the end, I do end up having to just spoon bits of the fudge icing onto the cake it gets so thick.

Chocolate Pound Cake Recipe | ©

Be sure to make this cake WITH the fudge icing soon. It is perfect for celebrations, reunions, picnics, taking on camping trips and just about anything else you can imagine.

Oh yeah – and it works like a charm for those instances when one child is jealous of another’s birthday party.

Believe me, I speak from experience.

How to Make Fudge Icing

  • Stir together sugar, cocoa powder, and milk together in a large saucepan set over medium-high heat. Cook until large bubbles begin to form and the mixture reaches a hard boil.
  • Boil for 1 minute at a hard boil. Remove from the heat and stir in the butter and vanilla extract. Beat with a wooden spoon until thick and smooth.
  • Pour over the cake. The fudge icing will firm as it cools.

This Fudge Icing also works perfectly on so many other desserts! Here are just a few ideas:

Practically just about anything you would use a ganache on, you can now use this fudge icing recipe. You won’t be sorry!

Here’s Grandmother’s Fudge Icing Recipe. I hope you love it as much as we do!

4.59 from 34 votes

Fudge Icing Recipe

Dessert 10 mins

Prep Time 5 mins
Cook Time 5 mins
Servings 12
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Fudge Icing goes perfectly on so many desserts. Get this heirloom fudge icing recipe that is sure to become a family favorite.


  • 2 cups granulated sugar
  • 3 heaping tablespoons unsweetened cocoa powder
  • 2/3 cup whole milk
  • 1/2 cup salted butter, cut into cubes (1 stick)
  • 1 1/2 teaspoons vanilla extract


  • Mix sugar, cocoa powder, and milk together in a large saucepan.
  • Cook over medium-high heat until large bubbles form and reaches a hard boil. Boil one minute at a hard boil. Remove from heat and add butter and vanilla.
  • Beat with a wooden spoon until thick and smooth.
  • Pour over cake. It will harden as it cools.


This icing hardens quickly. I prefer to use it as a poured icing as photographed or poured onto a sheet cake. I would not recommend using it as a spreadable frosting on a layered cake.

Nutritional Information

Calories: 207kcal | Carbohydrates: 34g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 74mg | Potassium: 25mg | Fiber: 1g | Sugar: 34g | Vitamin A: 258IU | Calcium: 18mg | Iron: 1mg

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Robyn xo

Frosting / Icing Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. O h my gosh! You are killing me! What and awesome recipe! Fudge icing!! I need to make a cake just so I can pile on this frosting. YUM!

  2. To me, there is nothing like a big hunk of fudge with walnuts. Fudge icing? I surrender. Those skinny jeans are going to have to stay put in the closet. 😉

  3. 5 stars
    Thank you so much for this fudge icing recipe. I have been looking forward to it since yesterday’s chocolate pound cake post. I am so making this poundcake and frosting today. Thanks again.

  4. Just gorgeous. It sort of reminds me of the “icing” on Hostess cupcakes, only real, and infinitely more delicious. I’m excited!

  5. Thanks for sharing. My grandmother also made this and it is nice to have an exact recipe. If we went to see them when someone was close to having a birthday she would ice any flavor cake you wanted. I always chose chocolate chip cake. 🙂 If you cook the icing a little longer, it makes great fudge!

    1. Please tell me how much longer you cook icing to make as fudge….My mom made this fudge recipe adding peanut butter at end for all our birthdays…I absolutely love it love it!…But I fail every time I try, and we lost mom in January and I would love to keep this tradition going. If someone could just tell me how long I cook the icing…I can’t seem to follow the “until a soft ball forms”…I need exact or approximate time for cooking. Thank you so much!

    2. I would imagine it’s almost the same as no bake cookies! I haven’t tried it yet but I have made no bakes!

    3. Jayne: Soft ball stage is easy. Fill a cup half full of water. Drop teaspoon of hot, cooking fudge into cup. Try to form a soft ball using your fingers in the water. If it won’t form a ball, toss that water out and try again in a couple of minutes with fresh water. I have been making fudge since I was a little girl (I am now 71), and I can do it blindfolded. You can also add a couple of heaping tablespoon of peanut butter at the end before you beat it. So good—
      I use evaporated milk. This cake looks wonderful.

    1. I feel sure you can, but it really doesn’t need it. It comes together so quickly!

  6. Be careful when stirring this while it’s boiling. It popped out onto my hand, and boy did that hurt! Ouch!

  7. Just made it, deeeeelish! It’s going over a chocolate bundt, assuming I don’t just eat it all by the spoonful!

  8. I just made this and the cake was a bit dry and for some reason the frosting was crumbly when it cooled?? 🙁

    1. 4 stars
      I had the same issue with the icing, You are suppose to use the icing when its quite warm to my understanding . Letting it cool in the pan causes it to cool unevenly thus giving it a crust, at least that was my experience. I should have just poured it over the cake right away.

  9. My grandmother use to cook this icing in a cast iron skillet and pour over a yellow cake in 2 layers always wonderful.

  10. I had such a hard time with the icing. I tried it twice and failed both times. Maybe I need a little more detail on this icing. First time it burnt and second time it clotted up so quickly like fudge and it wouldn’t stay on cake.

  11. 2 stars
    Tastes good, and I salvaged it i followed the directions exactly and I was barely able to get it on top of the cake before it solidified. When you safe boil until thick, that is way too vague. Then removing from heat and stirring more it immediately became too thick. And I did follow the directions – it took about ten mintes from start to finish. I was hoping to pour it on and have it drip and drape over the sides. Instead it is a thick layer on top so I sprinkled pink sugar over it and iced the sides pink as well with icing I had. So, as I saud, I managed to salvagethe cake, but this recipe requires exact time/temp/candy thermometer to be sure you stop before it is too thick. Please add more details for future followers!

    1. Hi Mollie,
      This icing gets hard after it is poured on cake. I never refrigerate this frosting or freeze it.

  12. 4 stars
    You have to look at this recipe as you do fudge. My mother in law and I made this and if we would have let it boil and harden much longer it would have turned into fudge. You need to get ice water in a cup and drop it in there and see when it turns to a fudge consistency get it off the stove and let it sit and thicken. IT will thicken in about five minutes. She returned it to boiling and only let it on there for about 3 minutes and then took it off and let it set up. if you want more of a smoother consistency you need marshmallow.

  13. 5 stars
    DELICIOUS!!!!! I’m 17 weeks pregnant and “needed” some chocolate!!! Made the chocolate pound cake (first one I’ve ever made!) and the icing- wowzers!!! It’s delicious! I think I cooked the pound cake just a little too long- but overall- wow. It reminds me of my grandmothers house and REAL CAKE. after reading some of the comments I’m beginning to understand that some people either have a knack for baking or they don’t. I thought the recipe was perfectly self explanatory and so nice without the added stress of temperatures and thermometers! But call me old fashioned- I was taught by a family that “eye-balled” measurements 😉 thank you for this site! Can’t wait to come back and cook more 😉

  14. I don’t know what I did wrong but it came out runny.. I followed the instructions but when I put it back on the stove after adding butter/vanilla, I couldn’t get it to the “thickened” stage before removing it from heat and beating until more thick. I may have overcooked it by trying to get it to thicken 🙁

  15. 5 stars
    I thought this was going to be the first recipe from this website I didn’t have success with. It took awhile to thicken but then was perfect! I poured it over cupcakes and though I made quite a mess, the clean up was well worth it! This is my new go to icing for everything! I really need to stay off this website! I just keep finding more great things to make and I am supposed to be reducing my sugar intake but can’t resist these tempting treats!

  16. I have a dairy allergy and was able to substitute the milk with almond milk and the butter with vegan butter and I loved how it turned out:)

  17. I just made this. While it was very easy and delicious, mine had a gritty texture. Did anyone else experience this? Is there a way to get rid of this or this is the way the frosting is supposed to be? The flavor is amazing so I’m hoping that next time maybe if I cook it a little longer on the stove, it may get rid of the grittiness. Any input would be super appreciated!! Thanks again!!!

    1. 4 stars
      Mine wasn’t gritty. Did you keep stirring it after taking it off to make sure it was well mixed?

    2. I know this is a late response, but regarding the gritty texture of frosting: you likely had sugar crystals on the interior wall of pan. After candy/icing cooks, if sugar crystals get in the mix then it recrystallizes the whole batch. To prevent, moisten a pastry brush and brush any crystals back down into melted mixture, then continue to cook. Good luck & happy baking!

    3. I had the same gritty problem and I followed the direction exactly. Do you think using confectioners sugar would solve the problem?

    4. Hi Catherine,
      I don’t use confectioners sugar in this icing. It sounds like maybe some sugar remained on the sides of saucepan, which can cause the icing to crystalize. I can’t be sure that is what happened, but I hope this helps. xo

  18. 5 stars
    i tried to make this sugar free and used Trivuia and never really got very thick. Tastes wonderful but never thickened up at all. I ended up pouring onto SF cake and put in fridge..we’ll see what happens..Love the flavor tho so thanks for posting. I agree with other comment about “boil until thick” is not a good instruction. How long should it take to thicken? Maybe because if used “fake” sugar?? who knows…..

  19. 5 stars
    This icing would be awesome poured over a Boston Cream Pie, But im going to try the Pound Cake recipe first, Thanks for Sharing…

  20. Making fudge or fudge icing is a chemical reaction – don’t expect the same results if you use a sugar substitute. As in fudge making, if there are any stray sugar crystals on the side of the pan when you finish cooking and they find their way into the mixture, it will cause a chain reaction of crystallization and a gritty texture in the final product. Several ways to advoid this are to butter the sides of the saucepan before cooking, wipe the sides down with a damp paper towel after the sugar has dissolved, or cover during initial cooking stage so that the steam dissolves any sugar crystals clinging to the sides. I had good results with this recipe, although I used a lower temperature because my stove heats unevenly and a candy thermometer to make sure I didn’t end up with chocolate syrup. It’s easier to me to pop in a candy thermometer and check the temp for soft ball stage than to struggle with trying to reclaim or recook an unusable mess.

    1. What temperatures should I be looking for? Ive tried this before but it as too runny (nowhere near as thick as the photos) but it was OK as I used it to fill the centers of cupcakes. I would like it to turn out exactly as pictured.

  21. I have looked for this recipe for a very long time. My mother used to make one like this and it was my Dad’s favorite! My children and nephews request it often.

    I remember her having issues with the grittiness a time or two and I think having it come out perfect every time just takes a lot of practice. It always tasted great to me!

    Can’t wait to try it to see if it truly is the one she made.

    I sure hope it is!

  22. I have tried this type of recipe several times and the icing never thickens like fudge. Please help!!! It is always to runny.

    1. Hi. I always fill a larger pot with ice water after I take the icing off the stove. I place the hot pot inside the ice water and let the icing re-granulate. Then when my cake is ready, I hear it back up to desired thickness.

  23. I made this icing last night but doubled it since I was making a half sheet cake. Like the others have said it didnt get thick while boiling. I let it bubble quite a while and it was still too thin….. after I took it off the stove and let it sit only then did it thicken…and quickly… when it got to a consistency that was good I poured it over my half sheet cake.

  24. 5 stars
    Thank you so much. This is one recipe I failed to get from my Kentucky-born mom, and I’ve always been sorry. (I think the fact that I didn’t have it is the main reason my children don’t really care about cake.) Ingredients and photo, it looks exactly like what I remember. (I see a lot of “soft ball test” in the comments, which you don’t mention, and which I was going to use anyway, because it’s fudge.) I am going to make this soon (not today, today is Pi Day, so the house is filled with apple pie.)

  25. This was great. I was worried about the soft ball stage but it worked for me. I have made fudge before so I knew it would thicken as it cooled. I help it cool by putting cool water in sink and put pan in halfway and continued to beat it. Thanks

  26. Okay, what did I do wrong because mine never thickened and now I have hot fudge sauce?

    I boiled as directed, added butter and vanilla, boiled again. There is no time to boil the second time, but I boiled for over 4 minutes and it never thickened.

  27. 4 stars
    Mine didn’t harden well at all. I ended up having to put it back on the stove to cook for another minute before it was thick enough to even stay on the cake! It’s pretty humid here, though, so that may have been the problem? Super sweet, but it was good!

  28. The previous version of this recipe was sooo much better. It used to say to boil until thickened after adding the butter and vanilla. This version makes it way too runny and never does thicken properly.

  29. Hi, Sherry…just wanted to say I am olden (78) and I grew up on this icing…my mom made it, I’ve made it for my family and it is actually the only Icing on the planet that I really like…sometimes, if I want to use it as a glaze on a cake, I don’t cook it quite as long and it’s perfect..I just made a cake for Halloween ….

  30. 5 stars
    THis is SOOO close to my grandmother’s, only she used 1.5 oz of baking chocolate and 1/3 C evaporated milk, boiled for 3 minutes exactly (!!!, lol). It is the best frosting I’ve ever had, but for whatever reason, this is the first time I’ve found it outside her recipe collection. It’s not even in the Joy of Cooking, or any other website/cookbook I’ve searched. And people are missing out because of it!

    1. Hi Jenny,
      How neat is that! This icing is my grandmother’s recipe that is out of this world delicious! It is definitely special – I’m glad you found it and hope that you enjoy it! Thanks so much!

  31. This is so like my French grandmothers fudgevfrosting. But I never had exact ingredient measurements. Now I do! ❤️❤️❤️

    1. That is so neat! This is my southern Grandmother’s recipe we’ve loved for so many years. I’m thrilled you found it and enjoy it! Thanks so much for sharing this with me, Gwen! xo

  32. 5 stars
    Hi Robyn,

    I made your cake with buttercream frosting for my son’s 5th birthday last year and it was a HIT! I’m planing on taking your same recipe, but in cupcake form, to my husband’s work tomorrow for his birthday! Have you ever used the fudge icing on the cupcakes? I like the idea that it hardens and might look better after I transport them.

    Thanks so much for sharing this recipe!

    1. I can’t recall using this particular icing on cupcakes but it should be delicious. Do note that it’s not the same consistency as the buttercream frosting and it’s applied by pouring.
      I hope you enjoy it! Thanks!

  33. I’ve been looking for a recipe like this forever! My mother made cake with fudge icing when I was little and after she passed we couldn’t find her recipe.thank you so much for posting it!

    1. I’m so happy you found it! It’s a delicious icing and I always loved when my Grandmother made it! I hope you enjoy it, Jane! Thanks!

  34. I made this because it sounds like my husband’s grandmother’s recipe. It looks pretty and tastes good, but is runny and isn’t thickening. Any suggestions?

    1. Hi Kelley,
      I’m so glad that you enjoy the taste! It is just fabulous on Grandmother’s chocolate pound cake! YUM! It sounds like you may need to continue to cook until it thickens as listed in the recipe. xo

  35. 5 stars
    I made this recipe once as written. It was great and well received…maybe too well received. The second time I made it it was a 3X recipe using powdered cacao and Madagascar 3X Vanilla. Everyone went through the roof! I think this is truly addicting. Now family and friends are trying to find new things to coat in the fudge icing.

    1. Hi CajunChef!
      I’m so happy you and your friends enjoy this! It’s a family treasure of an icing! We’ve loved it for years! Thanks so much!

  36. 5 stars
    My mother and grandmother used to make a fudge icing like this one, but I did not have a recipe for it. My mother didn’t know where her recipe was and didn’t remember it from heart, so I hunted for this on-line. I was trying to find an icing that would make a gluten free, dairy free, egg free cake taste better than they usually do for one of my granddaughters, who unfortunately has severe food allergies to gluten, dairy, and eggs. Off course I had to substitute for the milk and butter, which is why, I think, it did not thicken as it is supposed to; however, I had seen a hack for that on another cooked icing recipe. I tried that hack, and it worked great. I also used a cake recipe that I found on-line, along with a couple of changes/additions from a second recipe that I had found for the cake, too. While we were on our way back home after the little party, my granddaughter called on her mom’s (my daughter’s) speaker phone and yelled, “Thank You!” She made me really glad that I went to the trouble. My daughter said that most recipes that my granddaughter can have turn out just edible, but this turned out really really good. Everyone enjoyed it, and needless to say, it didn’t last long….. I used 1/3 cup flax milk and 1/3 cup Silk vanilla almond milk instead of whole milk, and 1/2 cup earth balance soy free, non-GMO, Vegan, buttery spread instead of butter. When it did not thicken after adding the vanilla and buttery spread, I heated it back up to a hard boil again, and cooked it at a hard boil for another minute. When it still did not thicken, I used the hack I had seen on another recipe. I sprinkled powder sugar in until it started getting thick, all the while stirring and cooking it. When it finally started getting thick, I poured it directly onto the sheet cake. Yum, Yum!!! (but very rich…..)

  37. 5 stars
    Needed a frosting for brownies, that I had all the ingredients for. This is by far the easiest and most delicious I’ve ever made! It is the only one I will use from now on! Thank you!!!

  38. Hi Robyn

    I have made this fudge recipe more than once and it has been excellent. We are undergoing a heatwave at the moment and I have made two batches of the recipe and it just won’t set. HELP

    1. I’m so glad you enjoy it! I’m so sorry, but it may certainly be the humidity and the heat, Alfie. Hopefully you’ll have a cool part of the day soon to make it a little easier to pour it and let it cool & set/harden. Thanks!

    2. My Mother use to make this and it was my Daddy’s favorite poured over yellow cake, she poked holes in the cake and it run down into the cake. I never got her recipe and I’m so glad I found this recipe, going to use it for my grandsons BD cake. Thanks so much

    1. Hi LM,
      This icing is one that is poured onto your cake. It should get thick and smooth (like mentioned in the recipe) and it should harden after it’s poured onto the cake. This icing is a different consistency than many other frostings. Hope this helps – Thanks!

    2. When I was a teenager, I was learning to cook (baking is my love). I made the yellow cake with an icing that very well could be this, it certainly looks like it in the picture. I call it Jesus’ Birthday Cake. I promised Him I’d make it for Him every year. All of my family knows this cake. The icing recipe actually came to me from my cousin. She gave me the recipe more than once, but I lost it so many times over the years. This is NOT an easy icing to find online. I’ve looked for months before I stumbled on this one. Can’t wait to make it for Christmas. A promise is a promise. 😉

    3. Tina, this was the recipe my grandmother made when I was growing up. I’m sure this was a recipe that many women in the South made and passed down to their families.

  39. What exactly is a “hard boil”?  When I look it up on Google just gives me hard boiled eggs lol.  I candy thermometer has “hard crack” around the 300 degree mark. Is that the same thing?

    1. A “hard boil” is where you are stirring but the bubbles keep on bubbling – the “boil” can’t be stirred down.

  40. 5 stars
    We love this icing. It’s the closest thing to fudge in an icing that I’ve ever tasted. There is a little problem with who gets to scrape the pot when finished. I have yet to run out of icing when using it on a layer cake. Thanks. Great recipe.

    1. Haha, I remember my sister and I scraping the pot after my grandmother made this icing when we were growing up! That is some kind of delicious! Thanks so much for leaving this kind comment – I’m thrilled that you enjoyed this, C.J.!

  41. 5 stars
    I’ve made this icing many times. All my family and friends love it. I’ve never had a problem with consistency. I pour the frosting over the cake when it’s warm. I’ve used it on moist, cake sheets, bundt cakes and cupcakes. 

    1. I’m so happy to hear that you enjoy it too, Larraine! It has been one of our family favorites for so many years. Thanks so much! xo

  42. 5 stars
    Made this icing for your best chocolate cake. It is delish and tastes just like fudge. It came out perfect, I was a little doubtful when I took it off after 1 minute of heavy boiling, but the more you stir it the thicker it becomes. It did take several minutes for mine to get thick, so just keep stirring if yours isn’t getting thick enough. For those of you with a candy thermometer boil until soft ball.

  43. 3 stars
    I have made this icing numerous times because flavor is great. However this is not a simple icing. Sometimes it works; sometimes it don’t ;). I have made it across many states. To get mine to a consistency that I find correct, I have to boil mine for much longer to harden the icing ( about 8 minutes). This makes it the consistency of fudge covering the cake. If I boil it for only one minute as described in the directions, the consistency is hot fudge sauce. If I boil it for 12 minutes, it makes an amazing “cracked fudge” that I use in a layer cake. I have tried this icing with dutch process cocoa and the icing never ever works out.

    1. Hi Krysta,
      I’m happy to hear that you enjoy the taste – it’s one of our favorites from my Grandmother. This should actually be one of the very simplest icings. This is supposed to be a poured icing as I describe in my blog post. I recommend pouring it on the cake as in the pictures I show of the Chocolate Pound Cake. The icing will harden after it sits.
      I hope this helps! Thanks! xo

    1. There’s no need to refrigerate, Deidre. This icing hardens after it’s poured onto your cake, as you’ll be able to see in my photos in this blog post. Enjoy! Thanks!

  44. 5 stars
    This stuff is great!!! Pour it over ice cream. Yummy! But, be ready to serve, it melts the ice cream fast. Hot fudge sauce and its so much better than that jar kind. Boil it 6 minutes and you have fudge candy. But, you have to work quickly or it wont pour out of the pan. Love it!!!

    1. I’m so glad you like it Rachelle! I must say I’ve not tried this icing over ice cream – sounds decadent!!!
      You are correct, this poured icing firms up fast, so it is one that you have to move quickly to pour over your cakes or brownies, etc.
      I always loved “sampling” the pan for that bit of extra icing after pouring over the cake. It’s so delicious!
      Thanks so much! xo

  45. 5 stars
    I have been searching for this recipe for AGES!!! My cousin made this when I was a child and she taught me how to make it, over the phone, but that was 40 years ago!! 😀 She’s passed on and I’ve struggled to find it. I know WHY I found it this time. This is a very special finish to a very special birthday cake I bake. Thank you SO VERY MUCH for sharing!!! 🙂 May you be doubly blessed!!!

    1. Aww, bless you too Kejtlin! This one of those delicious favorite recipes my Grandmother made. It was always the requested icing on my sister’s birthday cakes too. I hope you enjoy this for many years to come! Thanks so much for saying hello! xo

    1. Just made this for a butter rum cake. It is humid so i ran the air and used a candy thermometer. I cooked it a tad past soft ball which took 3 minutes after it began to boil. Then i beat it with a mixer an additional 5 minutes. As soon as it began to dull i poured it on and it turned out perfect!

    2. Thanks, Becky. This has been a favorite of mine since I was a little girl. xo

  46. I plan to make this today and I’m a little worried about the consistency. I’ve made it before using my grandmother’s recipe, however she only estimated the amounts of the ingredients. She made it so many times that she didn’t need to measure. Anyway, it’s raining and humid in Villa Rica, Ga.. today! Will I need to boil longer than 1 minute? I have failed several times when making this in the past that I’m hesitant to try again. Sometimes it’s too hard and sometimes it’s sticky and doesn’t set. I know that once you start pouring it on the cake, there’s no turning back.

    1. Hi Cindy!
      It always turns out fine when I make it according to this recipe.
      My grandmother made this a lot too! So delicious!
      I hope you enjoy making – and eating – this icing. Thanks so much!

    1. Hi Alex,
      You can do that – you will just need to work quickly as it cools and hardens pretty fast. Enjoy it – it is delicious! xo

  47. 5 stars
    This is the best recipe for chocolate icing/fudge that I have used for a very long time. I made coconut macaroon bars which were a little gooey when I put them in the pan. A couple days later I put a layer of this fudge on top. It was great.

  48. 5 stars
    I tried this recipe this afternoon while baking with my 2 year old son (needless to say, there was loads of finger/spoon licking!!) It was a bit runny to begin with but i let it set a bit before pouring it and it was perfect. I’m just wondering if its possible to store and reuse the icing at a later date -I would guess by warming it slightly? I have left over and can’t bring myself to chuck it out!!! Thanks 🙂

  49. 5 stars
    Your recipes are fantastic. You should open a cooking school and give lessons to newly weds. Didn’t know a thing about cooking when I got married (many yrs. ago) , it was a struggle. Have to get bananas and make your banana pudding with the meringue. Thanks for an enjoyable site.

  50. Thank you for this recipe! I have a dear young man next door that mows for me for nothing. I am senior have a hard time finding someone in my small town. I wanted to do something special for him so I made a fudge cake and this icing. It turned out perfect by the way. His eyes lit up like a firecracker when I gave it to him. I love doing for others, especially when they are doing for me. May all your days be blessed.

    1. Carol,
      What a sweet thing for you both to do! Sounds like you both are such a blessing to each other. So glad he liked the cake with the fudge icing! Thanks! xo

    1. I’ve never tried to use this as a filling for cookies, SweetBabu. You would just have to try it to see if it worked but would need to work fast since it hardens pretty quickly. Thanks!

  51. Hello Robyn,

    I am trying to make some cookies from my childhood that have a “fudge like” icing on them. I was wondering if you think this would pipe through a piping bag if I let it cool a bit?

    1. Lesley, this icing hardens pretty quickly so I don’t think you could pipe it through a piping bag.

  52. What temp is a “hard boil”? The same as a rolling boil or hard crack stage in candy making? My apologies for being a nuisance beginner, but I saw this question asked a while back and did not see it addressed. It looks to be an important part of this delicious recipe, though. Thanks in advance for any help you can give.

    1. Stephanie, a hard boil is the same as a rolling boil. The entire surface will be bubbling at a rapid rate. The temp should be 212ºF. Hope this helps.

  53. I made this with Lactaid whole milk. Not setting, is this the reason? After adding butter and vanilla, can I re-boil it?

    1. This icing is one that is poured onto your cake. It should get thick and smooth (like mentioned in the recipe) and it should harden after it’s poured onto the cake. This icing is a different consistency than many other frostings. I don’t think the Lactaid milk would make a difference. If you need to heat it more to thicken, you can even after the butter and vanilla have been added. Hope this helps

  54. I’ve read all the wonderful reviews but I must say this is a disaster for me so far. As one review that I read mine is also like soup and I cannot bring myself to pour this thin liquid on my pan of brownies, the only pan of brownies that I have, that I have promised to take to a friend tomorrow. Right now I am letting it sit to see if it hardens someone before I pour it down the sink. I was looking for an icing that would get hard enough that when people would pick up the brownie they didn’t have gooey icing all over their fingers. So far I am not happy with the consistency that I have gotten. And yes I did follow the recipe exactly. So sorry to leave a bad review but I wonder if there are others who have had the same experience and just aren’t saying anything

    1. Barbara, this icing recipe should come to a hard, rolling boil and then cook for one minute. It should not be really soupy but won’t be really thick when you take it off the heat. Once you start stirring, it should start thickening fairly quickly. It won’t look like most thick frostings. After it starts thickening, pour it onto your cake or brownies. It sounds like it didn’t cook long enough if it is still soup.

  55. My mom always told me to beat the fudge with the wooden spoon until the surface of the fudge looses its shiny appearance and looks dull. Then it is ready to pour. I hope this tip is helpful.

  56. So, I followed the directions TWICE, & never got the icing to thicken. It was like Hershey’s syrup.?? After boiling for one minute & removing from the stove, I added the butter & vanilla & stirred & stirred. Are you supposed to return to heat to cook more? Directions never say to put back on heat AFTER adding the butter & vanilla & getting it mixed together. Please help!

    1. Regina, it sounds like your icing didn’t cook long enough before you added the butter and vanilla. You do not return it to heat after adding those. Make sure your icing reaches a hard boil. A hard boil is the same as a rolling boil. The entire surface will be bubbling at a rapid rate and will keep bubbling when you stir it. The temp should be 212ºF. Then you let it boil for 1 full minute. I use a timer to make sure I wait the full minute. I hope this helps.

    2. I had the same trouble. I Checked the temp, 223 degrees, boiled for longer than a minute, added the butter slowly, and it still was consistency of syrup as opposed to icing.

    3. Diana, this icing recipe should come to a hard, rolling boil and then cook for one minute. It should not be really soupy but won’t be really thick when you take it off the heat. Once you start stirring, it should start thickening fairly quickly. This icing is one that is poured onto your cake. It should get thick and smooth (like mentioned in the recipe) and it should harden after it’s poured onto the cake. This icing is a different consistency than many other frostings.

  57. 5 stars
    I looked for and found this recipe because my mother made it decades ago for the icing on a white cake. The simple directions and ingredients are right on. My fudge icing and white cake were a hit!! If you like real fudge at all, try this icing. You will love it and make again.

    1. Thanks, Jana. Every time I make this, I think of my grandmother making it for us. I’m so glad you found the recipe and hope it brings back fond memories to you, too.

  58. Important! If you follow this recipe precisely on a GAS stove top it works. The time frame listed above does not work for an electric stove. You will have to cook longer if you are using an electric stove top. I have cooked this recipe on both and it has turned out the best on a gas range.

  59. 5 stars
    My favorite! Grandmother used the same recipe and it brings back so many great memories. Thanks Robyn! ❤️

  60. I burnt the first batch. So stirred constantly and it turned out great. My candy thermometer shows The “hard ball” is more than 250• Should it be cook one more minute after the soft ball stage?

    1. Kellie, you cook until large bubbles begin to form and the mixture reaches a hard boil. Boil for 1 minute at a hard boil or a rolling boil. You are not cooking until it reaches a hard ball stage.

  61. 5 stars
    I didn’t read the comments before getting to the wooden spoon bit. I’ve never made fudge before. I, like others before me, probably did not cook long enough (electric stove) prior to adding the butter and vanilla judging by the thickening rate. I salvaged the effort by throwing it back on the heat for a hard boil. It took longer than the comments indicate but it thickened nicely and was delicious. Before returning to the heat, I didn’t actually “beat” the icing with the wooden spoon but rather just steadily stirred it. I put a little more muscle into it after the second heating. That may be worthwhile info for any other novices out there. Good stuff. I’ll try the cake recipe next time.

    1. I’m glad the second time making this was a success, C. I’m sorry you missed Step 3 which tells you to beat the icing until it is smooth and thick. I do hope you try the cake with this icing sometime. I think you will love it. Thanks!

  62. I made the icing it turned out just like my mom used to make I didn’t quite add 2 cups of sugar but still was great boiling is the key to the icing

    1. Cathy, I’m so glad this icing turned out like your mom made. I think of my grandmother every time I make this.

  63. 5 stars
    Exactly what I was looking for! I used an electric hand mixer instead of a wooden spoon 🫢, turned out perfect.

    1. I’m so glad this fudge icing recipe was the one you needed, Whitney, and worked so well with the hand mixer.