fudge with icing recipe
The Best fudge with icing recipe
What I love most about this recipe is how versatile it is. You can make it with dark chocolate for a deeper flavor or keep it classic with semi-sweet. I’ve even swapped in a little coconut oil for a dairy-free version when needed. Plus, it’s packed with antioxidants from the cocoa, and if you use high-quality ingredients, it’s a treat you can feel good about serving. My family loves it so much that I usually double the batch—it disappears fast, especially when we’re hosting friends or bringing it to potlucks. It’s one of those recipes that feels special but is easy enough for everyday.
Classic Chocolate Fudge with Vanilla Icing
Rich, creamy chocolate fudge topped with a smooth vanilla icing. This decadent treat is perfect for holidays, gifts, or satisfying a sweet tooth.
🥘Ingredients
- 3 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 cup whole milk
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup powdered sugar
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 2-3 tbsp milk or heavy cream
👨🍳Directions
-
1
Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Grease lightly with butter. -
2
In a medium saucepan, combine sugar, cocoa powder, milk, and salt. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle boil. -
3
Once boiling, stop stirring and let the mixture cook until it reaches 234°F (112°C) on a candy thermometer (soft-ball stage). This should take about 10-12 minutes. -
4
Remove the saucepan from heat and add the butter and vanilla extract. Do not stir. Let the mixture cool undisturbed for 10 minutes. -
5
After 10 minutes, beat the mixture with a wooden spoon until it thickens and loses its gloss (about 5-7 minutes). -
6
Quickly pour the fudge into the prepared baking dish and spread evenly with a spatula. Let it cool at room temperature for 1 hour. -
7
For the icing: In a mixing bowl, whisk together powdered sugar, softened butter, vanilla extract, and 2 tbsp milk until smooth. Add more milk 1 tsp at a time if needed to reach a spreadable consistency. -
8
Spread the icing evenly over the cooled fudge. Let it set for another hour before cutting into squares. -
9
Cut into 16 equal pieces and serve. Store in an airtight container at room temperature for up to 1 week.
🔧Equipment
- Medium saucepan
- Wooden spoon
- 8×8-inch baking dish
- Parchment paper
- Mixing bowl
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chocolate Fudge with Vanilla Icing Works
❓ Frequently Asked Questions About Chocolate Fudge with Vanilla Icing
1. Can I use store-bought fudge instead of making it from scratch?
Yes, you can use store-bought fudge as a shortcut. Simply let it soften slightly at room temperature before spreading the icing on top. However, homemade fudge will give you better control over texture and flavor.
2. What type of icing works best for fudge?
A simple buttercream or cream cheese icing works well for fudge. For a richer option, try a chocolate ganache or a marshmallow fluff-based icing. Avoid overly runny icings, as they may slide off the fudge.
3. How do I prevent the icing from melting into the fudge?
Ensure the fudge is completely cooled before adding the icing. If the fudge is too warm, the icing will melt and blend in. Chilling the fudge for 10–15 minutes before icing can also help.
4. Can I add mix-ins like nuts or sprinkles to the icing?
Absolutely! Fold chopped nuts, sprinkles, or even crushed cookies into the icing before spreading it on the fudge. Press them lightly into the icing to ensure they stick.
5. How should I store fudge with icing?
Store the fudge in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, let it sit at room temperature for 10–15 minutes before serving to soften slightly.