“This fudgy frosting will keep for two weeks in the refrigerator.” - by Wendy
Ingredients
Adjust Servings
Original recipe yields 1 cup
Directions
- In a saucepan on very low heat, carefully melt the chocolate and butter, stirring constantly. Add the corn syrup, sugar, and milk. Increase heat to medium-high, bring to a boil, and cook for 5-8 minutes, stirring only occasionally, until the mixture becomes a candy-like, gooey fudge. Remove from heat and stir in vanilla. Let chill to spreadable consistency.
Nutrition
Amount Per Serving (8 total)
- Calories
- 190 cal
- 9%
- Fat
- 8.5 g
- 13%
- Carbs
- 31.8 g
- 10%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"I'm of two minds about this frosting. My husband took one bite of the cake it was on and pushed his plate away saying "too bitter!". I didn't think it was too bitter, but it definitely has a "dark cho..." See morecolate" flavor to it, more so than hot fudge for ice cream. It's also very gooey, sticky, making it quite difficult to cut your cake. I put the whole recipe on an 8x8 cake and it probably would have been enough for a 9x13. I probably won't make this again."
kimberlya7
"I made this in search for a fudge cake frosting my mom and grandma used to make. I would not recommend this for a cake frosting - it was too gooey and stuck to everything. I found the frosting I wan..." See moreted in an old Betty Crocker cookbook - similar except only 1 tbls. corn syrup and unlike this, it hardens to a fudge-like finish. This recipe might be more suited as an ice cream topping."
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