Old Fashioned Fudge Icing

This Old Fashioned Fudge Icing is rich, velvety, and deeply chocolatey, just like the kind my grandmother used to make. It’s the perfect topping for a classic chocolate cake or even brownies when I want that nostalgic, homemade touch.

Why You’ll Love This Recipe

I love how this icing brings that authentic, old-school fudge flavor without needing a long list of ingredients. It sets up to a smooth, glossy finish that adds the perfect layer of sweetness and richness to baked goods. Whether I’m decorating a cake or sneaking spoonfuls from the pot, this recipe never fails to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsweetened cocoa powder

• Granulated sugar

• Evaporated milk

• Butter

• Vanilla extract

directions

1. In a medium saucepan, I combine the cocoa powder, sugar, and evaporated milk. I stir it together over medium heat.

2. I bring the mixture to a boil, then let it cook for about 5 to 7 minutes, stirring constantly until it thickens to a fudgy consistency.

3. I remove it from the heat and stir in the butter and vanilla until smooth.

4. I let the icing cool slightly before spreading it over my cake or brownies—it thickens as it cools, so I work quickly for a smooth finish.

Servings and timing

This recipe yields enough icing for one 9×13-inch cake or a two-layer 9-inch round cake.
Prep time: 5 minutes
Cook time: 7 minutes
Total time: Approximately 15 minutes

Variations

• I sometimes add a pinch of salt to bring out the chocolate flavor even more.

• For a mocha twist, I stir in a teaspoon of instant coffee granules with the cocoa powder.

• If I want it extra rich, I use half-and-half instead of evaporated milk.

storage/reheating

I store any leftover icing in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To reheat, I gently warm it in a saucepan over low heat or microwave it in short bursts, stirring frequently until it’s spreadable again.

FAQs

How do I know when the icing is thick enough?

I check by dipping a spoon into the mixture—if it coats the back and slowly drips off, it’s ready.

Can I use regular milk instead of evaporated milk?

I can, but it may affect the richness and texture. Evaporated milk gives it that classic fudge feel.

Can I use this on cupcakes?

Absolutely. I let it cool slightly, then spread or drizzle it over cupcakes for a fudgy finish.

Will this icing harden?

Yes, it sets into a firm, glossy layer—perfect if I want that traditional fudge icing texture.

Can I freeze this icing?

I don’t recommend freezing it, as it may change the texture. It’s best enjoyed fresh or stored in the fridge.

Conclusion

Old Fashioned Fudge Icing is my go-to when I want a rich, chocolatey topping with that homemade charm. With just a few pantry staples, I can create a nostalgic dessert that tastes like it came straight from a vintage recipe box. Whether I’m icing a cake or sneaking spoonfuls, it’s always a treat worth making.