Why You’ll Love This Recipe

This fudge frosting is irresistibly smooth, creamy, and full of rich chocolate flavor. The combination of dark chocolate and brown sugar gives it a depth that pairs perfectly with almost any cake or dessert. Its silky texture holds up well for piping and spreading, making it as beautiful as it is delicious. Plus, it’s a versatile frosting that can be made ahead of time, allowing you to complete your dessert without any last-minute stress.

Ingredients

1 cup milk
1 cup light brown sugar, firmly packed
1 cup white sugar
½ teaspoon kosher salt
2 cups 72% dark chocolate, roughly chopped (avoid using chocolate chips)
1 tablespoon vanilla extract
1 stick (4 ounces) unsalted butter, softened to about 68°F

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Fudge Base:

Combine the ingredients: In a 3-quart stainless steel pot, combine the milk, brown sugar, white sugar, salt, and chopped dark chocolate.
Cook the mixture: Place the pot over medium heat and stir constantly with a fork until the chocolate has melted and the mixture becomes smooth. Continue stirring until the mixture begins to bubble, which should take about 6 minutes. Once it starts bubbling, stop stirring.
Clean the sides of the pot: Use a pastry brush dipped in water to wipe down the sides of the pot, removing any sugar crystals or chocolate splashes. Repeat this process as needed during cooking to keep the sides clean.
Monitor the temperature: Attach a digital thermometer to the pot and let the mixture cook undisturbed until it reaches 236°F, which should take about 6 minutes. The syrup will bubble actively, but it should stay contained in the pot.
Cool the mixture: Once the syrup reaches 236°F, remove the pot from heat and allow it to cool undisturbed until it reaches 115°F, which should take approximately 1 hour. It’s normal for small chocolate flecks to form on the sides of the pot during cooling.

Whip the Frosting:

Transfer the syrup: After the mixture has cooled to 115°F, transfer it to the bowl of a stand mixer equipped with a paddle attachment.
Add vanilla extract: Add the vanilla extract to the mixture and mix on low speed until it’s evenly incorporated.
Mix until thick and creamy: Gradually increase the speed to medium and continue mixing for about 10 minutes, until the mixture becomes thick and creamy.
Continue beating: Reduce the mixer speed to medium-low and continue mixing for another 5 minutes, or until the frosting cools to 78°F.
Add the butter: With the mixer running, add the softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next.
Scrape the bowl: Once all the butter has been added, scrape down the sides of the bowl with a spatula.
Let the frosting rest: Cover the frosting and let it rest at room temperature for about 30 minutes to allow the texture to set. For optimal results, you can let it rest for up to 12 hours before using.

Use the Frosting:

Once the frosting has rested, it’s ready to be spread or piped onto your favorite cakes, cupcakes, or other desserts.

Servings and Timing

Servings: Enough to frost a 2-layer 9-inch cake or approximately 24 cupcakes
Prep time: 15 minutes
Cooking time: 20 minutes
Cooling time: 1 hour
Mixing and resting time: 1 hour 30 minutes
Total time: 3 hours (including resting time)

Variations

Chocolate and Nut Frosting: Add crushed nuts like hazelnuts or almonds to the frosting for extra texture and flavor.
Flavor Variations: Experiment with adding flavored extracts like almond, coffee, or orange to the frosting for a unique twist.
Thicker Frosting: If you prefer a thicker frosting, reduce the amount of milk slightly or increase the cooling time to achieve a firmer consistency.

Storage/Reheating

Storage: Store any leftover frosting in an airtight container at room temperature for up to 2 days or refrigerate it for up to 1 week.
Reheating: If the frosting becomes too firm after refrigeration, let it come to room temperature and then rewhip it to restore its creamy consistency.

FAQs

Can I make this frosting in advance?

Yes, you can make the frosting ahead of time. It can be refrigerated for up to 1 week. Just bring it to room temperature and rewhip before using.

Can I use milk chocolate instead of dark chocolate?

You can substitute milk chocolate, but it will result in a sweeter, less intense flavor. Dark chocolate gives the frosting a richer, more complex taste.

Why do I need to wipe the sides of the pot during cooking?

Wiping down the sides of the pot helps prevent sugar crystals from forming, which could affect the texture of the fudge frosting.

How do I know when the syrup has reached 236°F?

A candy thermometer is the best tool to monitor the temperature. When the syrup reaches 236°F, it should be bubbly and thick.

Can I use a hand mixer instead of a stand mixer?

A stand mixer is preferred because it can handle the thick frosting better, but a hand mixer will work too if you don’t have a stand mixer.

Can I use this frosting for piping decorations?

Yes, this frosting holds its shape well and is great for piping decorations like rosettes, flowers, or borders.

Can I freeze the frosting?

Yes, you can freeze this frosting for up to 3 months. Be sure to store it in an airtight container. When ready to use, allow it to thaw at room temperature and rewhip before using.

What should I do if the frosting is too soft?

If the frosting is too soft, refrigerate it for about 30 minutes and then rewhip it to achieve a firmer texture.

Can I add flavoring to the fudge frosting?

Yes, you can add extracts like vanilla, almond, or coffee to the frosting for an additional flavor twist.

How do I get the frosting to set properly?

Let the frosting rest at room temperature for about 30 minutes to allow the texture to set. If you need it to set longer, you can let it rest for up to 12 hours before using.

Conclusion

This fudge frosting is rich, creamy, and perfect for any chocolate lover. Its deep, velvety flavor pairs beautifully with cakes, cupcakes, and other baked goods. Whether you’re making a special dessert or just treating yourself, this homemade frosting will elevate your creations to the next level. The smooth, thick texture and luscious chocolate flavor make it a go-to frosting that will never disappoint.

Fudge Frosting

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Author: Julia
Total Time: 3 hours (including resting time)
Yield: 24 servings
Diet: Vegetarian

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Description

This rich and creamy fudge frosting is perfect for any chocolate lover. Made with dark chocolate, brown sugar, and butter, it has a smooth, velvety texture that pairs beautifully with cakes, cupcakes, and brownies. Whether you’re looking to add a decadent finishing touch to your dessert or create intricate decorations, this homemade fudge frosting is sure to impress.

Ingredients

1 cup milk

1 cup light brown sugar, firmly packed

1 cup white sugar

½ teaspoon kosher salt

2 cups 72% dark chocolate, roughly chopped (avoid using chocolate chips)

1 tablespoon vanilla extract

1 stick (4 ounces) unsalted butter, softened to about 68°F

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Instructions

Prepare the Fudge Base:

Combine Ingredients: In a 3-quart stainless steel pot, mix milk, brown sugar, white sugar, salt, and chopped dark chocolate.
Cook the Mixture: Place the pot over medium heat and stir constantly until the chocolate melts and the mixture becomes smooth. Continue stirring until the mixture starts bubbling (about 6 minutes). Once bubbling, stop stirring.
Clean the Sides: Use a pastry brush dipped in water to clean the pot’s sides, removing sugar crystals or chocolate splashes. Repeat during cooking.
Monitor the Temperature: Attach a candy thermometer to the pot and cook the syrup until it reaches 236°F (around 6 minutes). The syrup should bubble actively but stay contained.
Cool the Mixture: Remove from heat once it reaches 236°F and let it cool undisturbed to 115°F (about 1 hour). Some chocolate flecks may form on the sides.

Whip the Frosting:

Transfer to Mixer: After the mixture cools to 115°F, transfer it to the stand mixer bowl.
Add Vanilla Extract: Mix on low to incorporate the vanilla extract.
Mix Until Thick and Creamy: Gradually increase the speed to medium and mix for about 10 minutes until thick and creamy.
Continue Beating: Reduce speed to medium-low and mix for another 5 minutes until the frosting cools to 78°F.
Add Butter: Gradually add softened butter one tablespoon at a time. Mix well before adding more butter.
Scrape the Bowl: Once all butter is incorporated, scrape the bowl with a spatula.
Let It Rest: Cover the frosting and let it rest at room temperature for about 30 minutes to set. For best results, let it rest for up to 12 hours before using.