Rich Dark Fudge Icing

Many of you may be familiar with my wonderful friend Cissy Hopping of Missouri. She is a great help on Facebook Woodland Bakery Page and she has created a recipe to mimic MY fudge recipe and I have too say, its pretty close. What I like about this recipe is that is stays SOFT and it is much cheaper than mine. It is however, much sweeter than my version of FUDGE ICING Try it yourself and see what you think!

THANKS CISSY!!

Cissy’s Fudge Icing
Yield 2 cups

Sugar 1/2c (100g)
Heavy Cream 1/4 c (2fl oz)
Baking Chocolate Semi Sweet 1oz (28g)
Semi Sweet Chocolate Chips 1cup (175g)
Corn Syrup 2Tablespoons
Butter 4Tablespoons (56g)
Heavy Cream 1/4c (2fl oz)
Powdered Sugar 2c (240g)

Mix Method:
In a microwaveable bowl (or a sauce pot on the stove) combine one portion of the heavy cream with the sugar and heat until the sugar dissolves.
Add this to the chocolate and cornsyrup and butter in a large microwaveable bowl (or simply add all of those ingredients to the pot on the stove, being very careful not to scorch the chocolate. You will be wise to switch to a Double Boiler to avoid burning your delicate chocolate. Or just use the microwave like I do.) But whatever why you choose, you will be melting slowly all of these ingredients to smooth.
The second portion of heavy cream will be reserved for later to adjust the consistency of the fudge icing.
In the Kitchen Aid Mixer fitted with the paddle attachment add the sifted confectioners sugar and let it mix on low speed and then pour in the melted chocolate/butter/cornsyrup mixture. Mix on low speed until combined, then increase to medium-hight to smooth out any lumps.
At this point you will add the second reserved portion of heavy cream and use more of it or less of it depending on how you want your consistency.

Use immediately on cakes or brownies or store at room temperature for up 2 days. Refridge for up to 2 weeks.
Once this icing becomes cold, it will harden as that is the nature of chocoalte and butter recipes. You can bring it back to a workable consistency by mixing it on low speed on the mixer with the paddle attachment and then drizzle in approximatley 1-2 Tablespoons of warmed heavy cream.

  • Rina Saguin

    Since you’ve mentioned that this recipe is indeed more affordable but sweeter, is there a way to cut on the sweetness? Reduce the sugar?

  • joseph

    Godiva72% caco, Lindt, Baker’s chocolate those the three brand I have found in the supermarket store are those chocolate ok with the moist chocolate cake recipe and the fudge icing? I can not find the other brand of chocolate like callebaut and Valrhona in the supermarket Toronto so hard to find them wonder where can I get them

  • poop

    Is the corn syrup necessary? Can I leave it out?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      it prevents crystallization, it adds moisture and smoothness, so its kinda there for a reason, yeah. You can use honey

  • Wendy

    Hi, im just rying to find a quick fudge recipe, all i have is cocoa powder, chocolate chips, baking chocolate and heavy cream, i hope i get a fast answer, thanks so much.

  • http://yahoo Karen

    Hi Gretchen
    I looking for a chocolate fudge filling for a wedding cake what one would you recommend??
    Thank You

  • Lyn

    Hi Gretchen, would this be good to use on a large chocolate cake. My icing always cracks and I’m looking for something that won’t go hard and get cracks in it. Can I use glucose syrup. I live in New Zealand and I haven’t seen corn syrup here. Thankyou for your help :)

    • Gretchen Price

      this icing will be great and yes to glucose

  • Melanie

    Hi! Love your recipes!
    I was wondering if this fudge icing would be ok to use under fondant on a cake or would it melt? I normally use buttercream but I wanted to try something different.

    • Gretchen Price

      it is fine to use- but keep it in the fridge so it doesn’t melt- although I fridge EVERY cake I cover with fondant so……

  • Olive

    Hi there! I’m a baking enthusiast and I have been trying different recipes. I want to try this one, too.

    So I am just wondering, if I want to use only baking chocolate instead of a combination, how much should it be?

    And if I want to use half of baking chocolate and half chocolate chips, how much will that be?

    In ounces and grams.

    And, I live in the Philippines where it is really hot.. will this hold its shape when used as frosting for cupcakes?

    Thank you so much in advance!

  • Sangeeta

    Hi.. I am fron UK and cant get corn syrup here..
    what is the substitute for that..
    Can i use Golden syrup instead

  • Steve

    Made the rich dark fudge icing along with your fudge brownies and WOW!!! Took it to a small class reunion and they were gone super fast…..the best I ever made….I am so glad that I found you…plan on trying many more of your dishes…..thank you

  • Cindy

    Hi Gretchen,

    For the butter, should it be salted or unsalted? Also, if I wanted to cut back on the sweetness, how would I do that?

    Thanks!

    Cindy

    • Gretchen Price

      unsalted, and you should use a chocolate that is less sweet, more on the bitterside

      • Cindy

        Thanks for the quick reply Gretchen! I will do it that way!

  • Namrata Sahota

    Hey Gretchen! I watched a couple of your videos, and you happened to mention that you studied at CIA. I’m 16 and I’m an aspiring pastry chef from India. One of the institutes I’m looking at for further studies is CIA, could you please e-mail me? I would love to discuss your experiences with you. Thanks a lot :)

  • Jen Sipes

    Hi Gretchen,

    Is this icing shelf stable even though it calls for heavy cream?

    Thanks,
    Jen

    • Gretchen Price

      yes, see the storage info at the bottom of the blog

  • Martha Steward

    Gretchen, I have made and enjoyed Cissy’s Fudge Icing, and now I want to use it to frost Fudgy Fudge Brownies. Considering the yield, should I make a double batch of icing for the half sheet of brownies?

    • Gretchen Price

      yes I would

  • mariam

    hi Gretchen, how can I make heavy cream?

    • Gretchen Price

      You cannot, unless you are a cow.
      (there is a way to make it at home by using whole milk and butter…but this is not useful for pastries as it will not whip like heavy cream)

  • Dave

    Is it possible to use an all-purpose cream if I don’t have any heavy cream available?

    • Gretchen Price

      yes fine

  • madonna

    can i use white choclate? cause i like the taste but i wanna make it colorfull ???

    • Gretchen Price

      Yes but you may go into a sugar coma from how sweet it will be
      (I am not a fan of white chocolate)

  • Alejandra Spears

    Perfect outcome! I love this recipe it is soooo easy. I melted all of the ingredients on a sauce pan and once it was all melted I poured it over the powder sugar and mixed it. It looked exactly like the one in the video. I wanted a smoother texture so I added all of the cream the recipe calls for. Seriously it turned out perfect and everyone got all wide-eyed when they tasted it. I have never gotten this much praise with any of my other cakes. What I did was use it as a filling for the best moist chocolate cake recipe! Great success :-) I am so happy

  • AL

    I was thoroughly disappointed by the outcome. The icing looks so creamy in the photo, but mine turned out dry and “gritty” even as I continued to add additional heavy cream. I could not get the granulated sugar to dissolve in the heavy cream.

    • Sandra

      The recipe called for “Powdered Sugar” (Confectioners sugar) Not Granulated sugar, pretty sure this was why it was ‘gritty”. I would try it again. Pretty sure your outcome would be different the second time. :-)

  • Yat ali

    Hi Gretchen. Did this for my son’s rush bday cake. Superb! And super easy. Sub the cream with sweetened condensed milk though coz cream is like gold here. Then after melting whatever that needs to be melted, just put everything into the food processor. KithcenAid is gold too here :-) but I do want one and still saving up for it. Tq for the great recipes.

    • mel celine

      Heey Yat ali u sub the heavy cream with sweetened condensed milk ? and the corn syrup What can I use as a substitute? :/

  • Cramer vs Kitchen

    Aaron, one of the things you have to realize is professional bakers have access to ingredients not normally made available or cost effective for the average home baker. the alternatives that Gretchen provides allows home bakers to be able to put out the same product with ingredients that are easy for them to find locally.

    another thing to consider not all countries create the same chocolate product as they do in the United States as often you hear about the news there are a lot of chemicals and stabilizers that the United States might allow here but not in foreign countries.

    what works for one person may not necessarily be workable for another person whether it be cost availability or the ability to work with certain ingredients.

    I would like to think that everyone in this group including her Facebook page as well as YouTube will definitely stand by me when I say this: chefs like Gretchen don’t normally share information this descriptive and this helpful. The fact that all of her videos offer tips tricks all well within the video and even for some of the simplest substitutions they are always provided so the balancing act is really truly up to the person who watches the video and who reads the recipe

  • Reginald

    Hi, can a usa the whipping base of rich as heavy cream………

  • Kam

    The sugar that was melted with heavy cream is it caster sugar or icing sugar? Will substituting heavy cream with milk change anything?

    • Gretchen Price

      Here it doesn’t matter if it is castor or regular granulated
      changing to milk will be OK, but it will not give it the body and richness that this recipe is meant to have, but it will not be the end of the world

  • Gina

    do u need to add the corn syrup? is Glucose syrup the same thing?

    • Gretchen Price

      Yes use glucose

  • Stella

    If i want to make the other fudge recipe, can I use all chocolate compound then?

    Which one will stay soft/softer?

  • Stella

    Can I use all chocolate compound?

    And how much would I need to frost a 9×9 brownie?

    • Gretchen Price

      yes, make the whole recipe

  • Gina

    What percentage is the chocolate use? or what percentage dark chocolate would be best to use?

    • Gretchen Price

      I use 56%

  • Katy

    I didn’t saw you using corn syrup, I don’t recall seeing you using it on the video.

  • sumi

    Hi gretchen :)
    what can I use instead of corn syrup , since it’s not available in my country
    and can I chop the baking chocolate and use instead of chocolate chips as chocolate chips are very expensive here
    I also want to buy a kitchen aid and I’m confused about which one to buy . plz could u suggest which one is best as I’ve never used one before

    thanks :) x

    • Gretchen Price

      Golden Syrup? Glucose? Honey?

      Yes to the baking chocolate instead of chips

      Kitchen aids, there are so many models that the price usually determines which one people will buy, I have the Pro 6 series at home it was over $600
      But you can get an Artisan Model for under $300

  • Jennifer

    Hi Gretchen,
    I am making this for my brother’s 10th birthday and I was wondering if there was 1/2 cup heavy cream or 1/4 because it said heavy cream twice for the same amount?
    Thank you for doing this for us.

    • Gretchen Price

      If you read the mix method as follows (or even watch the video) you will see I add the cream in separate additions
      Mix Method:
      In a microwaveable bowl (or a sauce pot on the stove) combine one portion of the heavy cream with the sugar and heat until the sugar dissolves.

      The second portion is added at a later time during the mixing, please read the method and also watch the video for more clarity

      • Jennifer

        Ok thanks. Sorry I forgot to look at that. Thanks again

  • http://woodlandbakeryblog.com Doris

    Hello Gretchen: this is the second time I make fudge icing and I really don’t know what I’m doing wrong.. you mentioned 1 cup for baker’s chocolate bar.. I really don’t know how to measure this except that I googled an oz equals how many cups and I found that it’s 8 oz.. so I took 2 bars which equaled 4 oz. each – that gave me a cup.. but when I added it with the semisweet chocolate I still found the icing taste overpowered by the dark chocolate regardless the amount of sugar.. I mean I added the 2 sticks of butter and confectioner sugar as per the recipe.. also the hot water.. what exactly did I do wrong? and is there a way to fix this overpowering taste of dark chocolate?

    • Gretchen Price

      Good question, and I am sorry this happened to you, but you learned a good lesson about measuring in cups..you see….because 1 cup of water does not weigh the same as 1 cup of chocolate. If volume measure is what you going for (and one I do not advise, as I prefer everyone move to the WEIGHTS measuring system for NO FAIL results every time)
      Your first problem was to google how many ounces in a cup. As I mentioned there are 8 ounces in a cup- but 1 cup of chocolate only WEIGHS 6 ounces

      Again, because the volume measuring system is so full of ways to make errors, but I try to make it all as simple as possible here, so if you must use the cups measure, then what you were to do was break up the chocolate into small chunks to fill 1 cup. All brands of chocolate are sold in different forms, very common for baking chocolate is to be found in what is called Pistolettes, little chips almost that fill a cup nicely, but you mentioned bars, so….typically when melting chocolate you must break those bars up into smaller pieces for even melting, thus filling the cup easily at the same time. (again- very inferior method, but so many people insist on using this archaic system so it is normal to have inconsistent results when using it)

  • Sarah.

    HOw many cupcakes will the icing fiill up ?

    • Gretchen Price

      about 12- 14

  • Nadia

    Thank you Gretchen for these AWESOME tutorials!!!

    One question about fudge icing … when do you use fudge icing and when do you use ganache?

    Obviously ganache is much more runny and for pouring etc, but what about whipped ganache, where you cool the ganache and then whip it in the mixer? How might fudge icing compare in flavor and application to something like whipped ganache?

    Then I saw that you fill cakes with chocolate mousse too … so I am just trying to understand what the rule is for when to use each (fudge icing, ganache, whipped ganache, chocolate mousse).

    I know it is partially personal preference but I tend to make things too sweet and too rich, so I am trying to make find combinations that can be unanimously enjoyed!

    Thanks so much Gretchen!!!

    • Gretchen Price

      Hi Thanks
      I use fudge icing when the customer wants fudge, and I use ganache when the customer wants ganache.
      There are no rules. It is purely preference

  • Shalini

    hi gretchen,

    i m vry much new to this baking thing….could u plz tell me if we don’t ve cornsyrup then wht else can we use….

    • Gretchen Price

      Do you have honey?

  • kamila

    I love your recipes
    I wish you could add printing option to your recipes- would make live much easier. But thanks for sharing anyway.

  • janet

    hi gretchen i stand corrected was my error, that is what i get for trying to bake after a party night

  • janet moazzam

    hi gretchen not sure if u have noticed but on your fudge icing recipe ( cissy) you state heavy cream twice is this a mistake coz u been doing the recipes at 2am again? lol

    • Gretchen Price

      HI Thanks for checking me, but if you read the blog post- the mix method- it says:
      At this point you will add the second reserved portion of heavy cream and use more of it or less of it depending on how you want your consistency.

      So no, it is not an error

  • Mark

    When you make the videos you show your face too much. Your nice to look at but after awhile it becomes aggravating. Need to show the cooking process more,.btw I love ur website,,,thanks

    • Gretchen Price

      Thank you

      • Jessica

        I could look at you everyday. In fact, I almost do! Addicted to your recipes! I do not go anywhere else!

  • Marvi

    Hello Gretchen, I’m trying to make the cake 2 days in advance if I use this recipe and fill the cake then do a buttercream crumb coat on top and leave it in the fridge. Would the fudge filling garden in the cake?? Please let me know ASAP
    Thanks Marvi.

    • Marvi

      I mean Harden* not garden

      • Gretchen Price

        the fudge will harden in the fridge, but if you take the cake out well in advance before serving you should be OK

    • Gretchen Price

      Yes the buttercream acts as a wonderful sealant

  • Rose J

    Hi Gretchen!

    I enjoy watching your videos. I am learning a lot, thank you! For this recipe, can you substitute the chocolates with white chocolate? How much is needed?

    Thanks a lot!

    • Gretchen Price

      thanks! Sure you can sub, same amounts

  • mrs. c. fernandes

    Excellent video, can you show us some rich fruit cake recipes or christmas cake recipe.Thanks a ton.

  • Stella

    Hi gretchen! What’s baking chocolate? Is it couverture or compound? I was thinking of using this icing as a fillin for my macarons! Sounds like a good idea?

    • Gretchen Price

      Check out this post CHOCOLATE 101

      • Stella

        I’ve read that but I’m still confused ):

  • ty

    i dont have any heavy cream, anything i can sub it with? thanks =)

    • Gretchen Price

      milk

  • Dorien

    Can milk chocolate be used in this recipe? I’m allergic to plain chocolate but would love to make this using a substitute

    • Gretchen Price

      yes, reduce the sugar a bit though or it will be too sweet

  • Theresa

    Thank you, Thank you, Thank you. Since I’ve been watching your videos I have been baking and trying your recipes!!!! Oh girl, you are the Bomb! The Best! You have giving me the courage to try baking. Big Hugs to you! Thanks again for all you do for all of us!

    • Gretchen Price

      YAY! Thanks for the great message!

  • julie

    hi what do you mean by heavy cream is it double cream?

  • Ramay

    Hello Gretchen,

    The cake looks delicious, but I’m not a chocolate fan, neither is my sweetie.

    Can I use white chocolate instead?

    • Gretchen Price

      you can but it will be sooooo insanely sweet (im not a big fan of white chocolate)

  • Tacita

    Can I use milk chocolate chips? I can’t find anything else here thanks x

    • Gretchen Price

      you can, but know you will have a different result, it will be a lot sweeter and light in color

      • Tacita

        Yeah it really sweet! To sweet for me and I love sweet and chocolate lol! Ill have to hunt out some proper chips or save up and make yours thanks xx

  • Dang Uyen

    hi !!
    I can’t find the corn syrup in Sweden. Can I use the one call glukosesirup

    • Gretchen Price

      Yes that would be fine

  • epi

    hi gretchen.
    can i use all purpose cream which is more convenient recipe we have in the grocery?thanks

    • Gretchen Price

      for this recipe YES!

  • Iman

    what can i use instead of corn syrup please help me

    • Gretchen Price

      Check out Substitutions I Don’t have that in my country, see if there is anything there that may help you for where you live

  • liz

    hi i see heavy cream in the recipe 2x is this correct

    • Gretchen Price

      yes watch the vid and you will see (I think I wrote the instructions as well)

      • liz

        tks :)

  • Moni

    Hey Gretchen.. Why this icing is not as fluffy as the one you used for the brownies? Do i have to mix it for more time?
    Help meee!

  • Marina

    Hi Gretchen! I have a question. If this is Cissy´s recipe, where is yours? I find this too sweet, because too much sweetness is not my cup of tea. Could you give me your own recipe please? Thank you for this amazing recipes!!

    • Gretchen Price

      Im trying my best to get all the recipes and videos refilmed and blogged
      500 videos/recipes was a lot and I am trying my very best to get it all done

      • Marina

        OK!! Don´t worry! I´ll be waiting! Thank you Gretchen!! :)

  • vat

    great recipe!!! loved it, tks Gretchen….

  • Robyn

    Hi, Gretchen, I just made this and your fabulous brownie recipe. I had a question about the sugar measurement, too, that someone else mentioned. You have 1/2 c sugar as 50g. However, I measured and weighed 4 times and got it to be closer to 100g. In the end I decided to go with the 100g of sugar instead of the 50g. Is that a typo or did I do something wrong?

    The frosting was delicious, though I did learn to wait until the brownies come out of the oven before starting the frosting as mine started thickening making it harder to spread on the cooled brownie. Live and learn—and eat some brownies! ; )

    • Gretchen Price

      THANK YOU!! Updated!!

  • Thea

    Hi there, can you please tell me what ‘T’ stands for in the measurements please? Is it tablespoon? Also is semi sweet chocolate dark or milk chocolate?
    Many thanks

    • Gretchen Price

      yes Tablespoon
      Dark chocolate is one thing, milk is another and semi sweet is another.
      Read:
      CHocolate 101

  • Malia Martin

    Mine didn’t work. When i melted the chocolate it turned into cream. And i couldn’t mix it in with the powdered sugar. It looked like dipping dots ice cream. I didn’t know what to do so I dumped it. :(

  • Genevieve B

    Would this work to decorate a cake with a basket weave pattern?

    • Gretchen Price

      yes

  • rhemz

    hi gretch… can i use this recipe to fill and coat my cake and cover it with fondant? thanks

    • Gretchen Price

      yes it will be fine

  • Mariah

    Where can I find YOUR recipe of this. I would like to try yours.

  • Cindy

    Made this today. Turned out AWESOME!!! Yum! Thanks for all your work, Gretchen!

  • Taryne

    just made this today and it was so good. i did not want to use corn syrup so i sub it with creamed honey, it turned out great, i couldn’t pick out any “honey” taste and the end result was a very smooth, fudge frosting. not sure if this would happen when using the corn syrup but just after i mixed everything together it was a bit running, so i left it on the counter for about 10-20 minutes and it was a perfect consistency for frosting, it may have been a bit too warm after mixing. i also used only semi sweet chocolate no chocolate chips. my husband loved it and his sweet tooth is particular, he doesn’t like things too sweet.
    thanks so much gretchen :)

  • Laura

    Hi Gretchen
    Could you please post the other fudge recipe as although this one is delicious I’ve never tasted a better one than the one you made by accident. Thank you (:

    • Gretchen Price

      Hi Im trying my best to get all the recipes up with written instruction and then videos to follow 400 videos and recipes was a lot

  • Tania

    Is this the same fudge icing recipe you used to ice the fudge brownies?

    • Gretchen Price

      yes it is

  • Anna

    Please help me! My fudge separated, what should I do? Is it possible to make it good or should I throw it away?

    • Gretchen Price

      if you mix it at room temperature it should come back together

  • Lydine

    Hi Gretchen!
    Since this recipe calls for a lot of sugar may i use unsweetened baking chocolate instead and just keep the semi sweet chocolate chips??? Can’t wait to make these along with your fudge brownies!

  • Kasia

    Hi Gretchen! I’ve got a question. May I use golden syrup or maple syrup instead of corn syrup?
    I love yours recipes! They are great! Thanky you for all your tips! Best regards from Poland!!! :-)

    • Gretchen Price

      Hello! Please check out corn syrup

  • Cakelover

    Hey Gretchen,

    Could you also post the Woodland bakery fudge recipe, please? It’s looks lush . .

  • Kellie G.

    I tried this and it turned out great.

  • http://www.customcakesbyannmarie.com Ann Marie

    Hi Gretchen…..is this the recipe you use to frost your brownies? If so, how many recipes worth would I need to frost brownies made in the 12 x 18 sheet pan? One recipe (2 cups) doesn’t sound like enough.
    Thank you!!

  • http://facebook davi

    Hi!. Can I use this icing as a cupcake frosting? should I refrigerate it before or..?

    • Gretchen Price

      Yes to cupcakes, you can leave it at room tmep, or refridge, the refridge makes it kinda hard though

  • lindsey

    Amazing. I loved this recipe all much

  • aneesha

    hey gretchen….!!!!
    1/2c is a 100gms right?. So is it 1/4c or 1/2c???

    • Gretchen Price

      half a cup of what?
      Depends, that is why you will always rely on weights for exact measure.
      please watch this video for an explanation
      http://www.youtube.com/watch?v=AtR8KXvK3GE

      • aneesha

        A cup of Sugar Is 200gms….n Here You Said 1/2c Sugar =50 gms…
        I Always use Weight measurements…

  • LuJauna

    I made this today and put it on my brownies. It was heaven!

  • Gladys

    Hi Gretchen!!!

    I miss you so much and now that you’re back I want to assk you if is possible for you to put your other fudge icing recepie because for my addictic chocolate lover father the other one was perfect not to sweet and i don’t know how to said it in english but in spanish is “chocolatoso” and I do not remember the exact recepie. Thank you, for all the time and hard work you do in this new website and youtube! Of course i’m gonna try this recipe and see if my dad approved it XD

    • Robyn

      The Woodland Bakery Fudge Icing recipe is in her new e-book, “Woodland Bakery Desserts.”

      • Gladys

        Thank you!!! I’m gonna buy the e-book :)

  • Ash

    Hi Gretchen , this looks awesome. what is powdered sugar , is it icing or caster sugar???? Thanks

    • Gretchen Price

      icing sugar

  • Vanessa

    Could I only use baking chocolate (203gms)? Would I have to add more sugar?
    Love your vids!

    • Gretchen Price

      baking chocolate that is UNSweetened?? Then yes, but I recommend using chocolate chips, its not wise to start playing around with ratios and quantities

  • Fira

    Hi Gretchen,

    I’m trying to understand the baking chocolate as you mentioned in your videos. I went to your page chocolate 101 and couldn’t find it there. Is baking chocolate similar to dark chocolate?

    Thanks.

  • Chrysty’s Creations

    Just marchese brownies and they are exquisite! Talk about being Chocoholic! Kids tested and Husband Apporved

  • Karen

    I’m honestly not sold on this recipe. It doesn’t have the smooth texture like the fudge icing you’d find in a bakery and it isn’t as sweet either. I made 2 batches of this and the second one turned out very grainy so I tossed it out. Kind of feel like I wasted money on ingredients here…I guess I’m still on the hunt for a good fudge recipe

    • Dottie

      Sounds like maybe you didn’t quote melt the sugar properly, which would account for the grainy texture and the lessened sweetness.

  • http://www.woodlandbakeryblog.com/fudge-icing/ Shaheen

    Big THANK YOU to you, Cissy, & Mr NJ!!! I love your recipes so much and your instructional style is great, you’re a really good teacher! I know there is already the recipe for fudgey brownies on the blog (which are sublime!) but I was wondering if you could please make a video showing us how to make an actual fudge cake? Thank you so much once again!

  • signaturesweetz

    can this recipe frost and fill one of your regular size cakes..the 8 inch

    • Gretchen Price

      double it for fill and frost

  • Tammy

    I Love this Frosting!! Thank You for Sharing<3

  • Chris

    This recipe is AWESOME!!!! Thanks Cissy.

  • Sharon

    4 fl ounces sugar????? Am I missing something here?

    • Gretchen Price

      Thank you, changed it! Thats what I get for trying to post recipes at 2 am!!!

      • Joanne

        Thanks Gretchen for the hard work! Nice new logo btw… :D

  • Aaron

    I wonder why one would use two forms of chocolate in that recipe — chocolate chips and semi-sweet baking chocolate? Lately I’ve been a fan of using baking bars instead of chocolate chips with all my recipes. I could be wrong, but I swear the chocolate chips have weird stabilizers and stuff in them to keep their morsel shape when they get hot. So lately I’ve been chopping chocolate into little chunks on a cutting board with a cleaver. So for this fudge recipe, I’d just chop up 203 grams of chocolate bar.

    • Gladys

      Hi Aaron:

      It’s because it’s cheaper and also everybody can find more easily than chocolate bars. For example here in Mexico one good bar of chocolate in my local super market it around 5 dolars more or less and it’s only 4 oz! So Gretchen it’s trying to make it accesible and also affordable for us :). By the way the original recipe calls for 4 cups of chocolate. Saludos :)