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A rich, glossy chocolate fudge icing being poured generously over a freshly baked sheet cake, cascading down the sides.

Old-Fashioned Chocolate Fudge Icing

A traditional, vintage boiled fudge icing that pours beautifully over warm cakes and sets up with a perfectly crisp, fudgy texture
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Ingredients Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1/2 cup butter 1 stick
  • 1 tsp pure vanilla extract

Method
 

  1. n a medium, heavy-bottomed pot, whisk together the sugar, cocoa powder, and salt until well combined.
  2. Switch to a wooden spoon and gradually stir in the milk. Add the stick of butter to the pot.
  3. Place the pot over medium-high heat. Stir constantly as the butter melts and the mixture comes to a full, rapid boil that cannot be stirred down.
  4. Once it reaches a rolling boil, set a timer for exactly 3 minutes and 45 seconds. Boil continuously, stirring constantly.
  5. Immediately remove the pot from the heat. Stir in the vanilla extract.
  6. Allow the mixture to sit and cool for no more than 5 minutes.
  7. Using an electric mixer (start on low and increase to high), beat the icing for 5 to 10 minutes.
  8. Watch closely: The icing is done when it loses its shiny gloss, becomes dull and creamy, and begins to stiffen along the edges of the bowl.
  9. Immediately pour and quickly spread the icing over your baked cake or brownies. Top with chopped nuts right away, if using.

Notes

Humidity matters: On hot or rainy days, you may need to beat the icing a few minutes longer for it to lose its shine and set up properly.
Work fast: Once the icing reaches the dull stage, it sets up almost instantly. Have your cake ready!