This fudge icing is simple to make and tastes great. It uses just 4 ingredients, and you are likely to have them all on hand. It is perfect on brownies, rice krispie treats, and more!
This easy fudge icing has been a staple since my childhood. My aunt taught me to make it and we’ve been putting it on everything ever since.
It is a simple recipe that comes together in a few minutes in a saucepan. Then it can be poured over your favorite dessert. It sets firm, pours easily and tastes rich and fudgy.
I am going to warn you, this frosting is really good.
The worst part is once you realize how easy it is, you won’t be able to stop making it (and licking the spoon, and the pan, and your fingers…)
I can still remember my Aunt Marlene teaching me this recipe. I was still in grade school and after I knew how simple it was to make such a delicious frosting, I was armed and dangerous!
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It is simple enough to commit to memory and very easily adapts into a hot fudge sauce (try it over peppermint ice cream in the winter… oh my!)
I still remember her teaching me to cool it in an ice water bath if you wanted to use it more quickly. It was then my contribution to the family cookbook when that came out.
My favorite way to use this frosting is over rice krispie treats, but it also is a great way to take your pan of brownies up to the next level!
This recipe is sized perfectly to give a nice layer of fudgy frosting to a 9×9 pan. Though I am sure you could easily spread it out over a 9×13 of brownies if you wanted a thin layer of frosting.
I have been anxious to make this for you guys as it has been a favorite for so many years, so I finally made a batch of maple peanut butter krispie treats and it was amazing!
Marlene’s Fudge Icing
Ingredients
- ½ cup butter
- ¼ cup milk
- 1 cup granulated sugar
- ¼ cup cocoa powder
Instructions
- Place all ingredients in a sauce pan and heat over medium low heat.½ cup butter, ¼ cup milk, 1 cup granulated sugar, ¼ cup cocoa powder
- Stirring occasionally, bring the mixture to a boil. Allow to boil for 3 minutes, then remove from heat.
- The frosting will be really hot, so you will want to let it cool for a while before you spread it over anything. You can place the saucepan in an ice water bath and stir occasionally if you would like to speed the process.
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You never answered if you could use this on a cake if it was doubled like your Mom said.
You are right, I still haven’t tried it. I really need to remember to do it!
Hi Carlee,
Can I make this and refrigerate the frosting a week ahead of time?
You could, but you would have to warm it up again before you use it. It will set solid in the fridge.
Great
I’m glad you liked it!
Will this recipe work with plant based milk. (Almond or Coconut milk)
Thank you.
I haven’t tried it, but I don’t see why not.
Can I use a sugar substitute to make it keto? Thank you!
I haven’t tried it, but I would think so.
This recipe is something I have to make soon! But I am unsure how to use it. Will it frost a cake? If I put it in a dish of ice water and whip it, will it turn into fudge that you cut into squares? Thanks!
I usually use it as a frosting for a small pan brownies or rice krispie treats. I have never tried making fudge out of it, but I do use it as hot fudge for sundaes as well!
You're mom cracked me up!
This looks good… I've been pinning away all the recipes that I've missed 🙂
xo
She knows me a little too well!
Are you feeling ok Carlee? It is very unlike you not to suggest doubling the recipe for a 9×13 pan. Fun post and a great recipe. Love that you included that recipe card.
I guess when you're making new sweets every day, a 9×13 is unnecessary! But it is great doubled for a 9×13! Or just doubled so you can leave plenty in the pan to eat with a spoon!