Get ready for a chocolate thrill. This chocolate fudge frosting recipe is extremely chocolaty and truly fudgy — not wannabe confectioners’ sugar fudgy, but like real, cooked fudge, and a whole lot easier. No candy thermometer required. We used this frosting to make the famous Hershey’s Fudge Cake.
Ingredients
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2 cups sugar
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½ cup cocoa
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½ cup butter (1 stick)
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¼ teaspoon salt
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⅔ cup whole milk
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1 teaspoon vanilla extract
Instructions
- Combine all ingredients in a large, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Then, without stirring, allow mixture to come to a full, rolling boil. Let it boil for 1 minute and remove from heat.
- Without stirring, allow mixture to cool until the bottom of the pan is just barely warm. This may take some time, and no fair putting it in the refrigerator.
- When mixture has cooled, begin beating. You may use a portable electric mixer or beat by hand. Mixture will gradually begin to thicken over the course of 10 to 15 minutes. When mixture is noticeably thicker and just begins to lose its gloss, it’s ready to spread. If it becomes too thick to spread, thin with a teaspoon of milk and mix well.
- Makes enough to fill and frost a two-layer cake.
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