Fudge Icing Recipe
Classic fudge icing made with granulated sugar, unsweetened cocoa, milk, butter, and vanilla that sets firm as it cools.
Equipment
- Saucepan
- Whisk
- Wooden Spoon
Ingredients
Ingredients
- 2 cups 396 ggranulated sugar
- 3 heaping tablespoons 16 gunsweetened cocoa powder
- 2/3 cup 151 gwhole milk
- 1/2 cup 113 gbutter, (1 stick) salted, cubed
- 1 1/2 teaspoons 7 gvanilla extract
Instructions
Instructions
- In a large saucepan, combine 2 cups (396 g) granulated sugar, 3 heaping tablespoons (16 g) unsweetened cocoa powder, and 2/3 cup (151 g) whole milk; whisk or stir until the cocoa is evenly incorporated and the mixture is smooth.
- Place the saucepan over medium-high heat and stir constantly until the mixture comes to a full, rolling (hard) boil with large bubbles.
- Once at a hard boil, continue boiling for 1 minute, stirring constantly to prevent scorching.
- Remove the pan from the heat and immediately add 1/2 cup (113 g) cubed salted butter and 1 1/2 teaspoons (7 g) vanilla extract.
- Beat the mixture with a wooden spoon until the butter is fully incorporated and the icing is thick and smooth.
- Pour the hot icing over the cake and spread as needed; the icing will harden as it cools.
Notes
Notes
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.
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.