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Fudge like chocolate frosting recipe, please!

fleck Oct 24, 2012 08:28 AM

I was reading thru a post on chocolate birthday cakes and it brought to mind my search for a chocolate frosting recipe. For years my son has talked about his babysitter's chocolate frosting which he said tasted like fudge. I've made dozens of recipes but never have come close to what he is looking for. Any old recipes around that might be like this? I suspect it is a recipe from the 40's or 50's. Thanks.

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  1. chowser RE: fleck Oct 24, 2012 08:39 AM

    Have you tried sour cream chocolate fudge frosting? So simple but good, melted chocolate mixed with sour cream and a little vanilla. I don't follow a recipe but can find one that's close if you're interested.

    4 Replies
    1. re: chowser
      fleck RE: chowser Oct 24, 2012 08:54 AM

      If it tastes and sets up like fudge, absolutely would love the recipe Chowser.

      1. re: fleck
        chowser RE: fleck Oct 24, 2012 11:27 AM

        There isn't much to it, but this is about the ratio.


        I use real chocolate and not chips; combine milk/dark; add corn syrup or butter/different flavors if I want. But, it sets up thicker than regular frosting, more like fudge.

        1. re: chowser
          fleck RE: chowser Oct 24, 2012 01:19 PM

          Thanks Chowser. This recipe sounds interesting and I'm going to try it.

      2. re: chowser
        sbp RE: chowser Oct 24, 2012 03:01 PM

        Easy, fudgy, glossy, delicious. You may want to double this:

        6 ounces unsweetened chocolate, melted
        1 cup evaporated milk
        1 1/2 cups sugar

        Pour milk and sugar into a blender. Whir to combine. Pour in melted chocolate, mix and at high speed until the mixture starts to thicken and the blender makes a different sound. Pour into a bowl, let cool till set.

      3. DarthEater RE: fleck Oct 24, 2012 09:26 AM

        Chocolate blackout cake uses a rich chocolate pudding as frosting and topped with chocolate wafer crumbs. Hope this helps.

        1 Reply
        1. re: DarthEater
          fleck RE: DarthEater Oct 24, 2012 01:20 PM

          Ooh, this sounds good.

        2. Wtg2Retire RE: fleck Oct 24, 2012 09:47 AM

          My cousin Katherine gave me her recipe in the very early 1960s. My family loves it on yellow cake or chocolate cake.

          Katherine’s Fudge Icing

          1 1/2 cups sugar
          1 1/2 T cocoa
          1/2 cup milk
          2 T margarine
          1 t vanilla
          Pinch of salt

          Boil in heavy skillet for 3 minutes FROM START OF BOIL. Add 2 T margarine. Let cool until bottom of skillet does not burn to touch. Add 1 tsp vanilla and pinch of salt. Pour and spread on cake.

          1. e
            Erika L RE: fleck Oct 24, 2012 02:53 PM

            I don't know if you're looking for a frosting that tastes like fudge or one that has the chewy, dense texture of fudge. If it's the latter, if you make a frosting with melted chocolate rather than with cocoa, you'll get that dense chew because the chocolate will eventually re-solidify. Frostings made with melted chocolate also have a deeper flavor because fat carries flavor. I've used melted dark, bittersweet, dark sweet, milk, and white chocolates (in different batches--that isn't one big huge frosting flavor) and have found them all to work equally well. As for quantities--that depends on how rich v. how sweet you want the finished product, but the more chocolate, the thicker and chewier the texture.

            2 Replies
            1. re: Erika L
              fleck RE: Erika L Oct 24, 2012 08:39 PM

              My problem is I never tasted the frosting my sitter made. My son describes it as setting up like fudge on the cake after it's frosted. He doesn't like fluffy or whipped type frosting. I tried ganache but he said that wasn't it, as it was too soft. Does this make sense?

              1. re: fleck
                Erika L RE: fleck Oct 26, 2012 08:38 AM

                Either a recipe with melted chocolate or one of the ones with boiled sugar would set up like fudge. The boiled sugar ones I've worked with are fussy--you have to use them while they're warm. If they're too hot, they just drip off; if they're too cold, they're stiff and tear the cake. But if you do it correctly (or even close to correctly), they set up like a mirror, smooth and glossy. And a boiled sugar one would definitely be more chewy--it's made like fudge, with a boiled sugar base.

            2. j
              jbsiegel RE: fleck Oct 26, 2012 12:26 PM

              Our standard has always been:
              1/3 cup milk, scalded
              then add 1 box powdered sugar
              melt 4 squares unsweeted chocolate with 4 T butter
              add to milk/sugar
              add 1 t vanilla and a little salt

              pretty fudgy! (It's actually basically the Baker's recipe for frosting...)

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