Reviewed: Nov. 11, 2009

Great recipe! I was using it on a chocolate/cherry cake so instead of the water I used the juice from the cherries - YUMMY! Thanks for the recipe :)

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yummymommy

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Reviewed: Oct. 31, 2009

Fudgey and more like thick glaze or ganache but still pretty good and super easy. I had no trouble with it setting up, in fact it thickened up after only a few minutes of stirring. You'll know immediately when it's done, it thickens super fast. I ended up stirring in about 3 tablespoons milk instead of water to thin it slightly.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Oct. 30, 2009

Great tasting! Perfect for cake, ice-cream, cupcakes, etc!

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njklunder

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Reviewed: Oct. 13, 2009

Very different but good. I think when I get used to the different flavor and texture it might be a four star. Between a glaze and frosting.

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hannah

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Reviewed: Oct. 10, 2009

This frosting was very good! It tasted like fudge brownies. I used cocoa powder instead of the chocolate, and it turned out great. I used the conversions on the cocoa box. This turned out very thick, so I did have to add the water. Thank you for the recipe!

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AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 23, 2009

This "frosting" is definatly yummy! I had to make some adjustments though... due to what i had on hand in the kitchen! For the chocolate i used 7 or 8 Dove Simply Smooth Dark Chocolate peices...THEN it was a little too thick ( i did add the water) SO.. hubby suggested adding peanut butter... 2 tablespoons...so now it is.. chocolate/peanut butter "frosting" havnt frosted cake (easy betty crocker "busy day" cake) we'll see how it turns out!

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TAYLORJOY

Home Town: St. Marys, Georgia, USA

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Reviewed: Sep. 10, 2009

Totally delicious! A bit time consuming with all the stirring, but worth it in the end. Thick and fudgy, I'll definitely use this again.

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Lizza

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Reviewed: Sep. 5, 2009

Yummy. This is just like my christmas fudge recipe. I made cup cakes and put this ontop and it looked great. It presents itself so well. I used cheap choc. and it was noticable. Next time I'll use a bag of hershey's milk choc chips. consistancy was great, definitely need more chocolate than the recipe states. I think that is why people are having trouble with it being too thin

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Mbem

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Reviewed: Aug. 22, 2009

This was fantastic and super easy. I followed the recipe and it worked wonderfully, yummy & just the right thickness for frosting. If you follow the directions, you won't have any trouble. I did use hersheys unsweetened cocoa powder instead of squares, the measurements are on the back of the cocoa can for this common substitution.

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DawnSuiter

Cooking Level: Expert

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Reviewed: Jun. 16, 2009

The consistency of this frosting is good; I think cooking it for the full 10 minutes is critical. I frosted 2 8" layers w/a small amount of frosting in the middle; about 1/3. The remaining frosting I poured on the top and spread it around until it dripped down the sides. It looked great! I think next time, I will add more chocolate, however. Thanks for the recipe.

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Tina M.

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Reviewed: May 7, 2009

I found this recipe as all I had was the condensed milk. I put it on my dairy free chocolate cake and it was delicious. Soooo rich and sweet!

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Jaymie

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Apr. 8, 2009

This is an ok frosting but really what it is is a knock off for chocolate ganache. Use real ganache - there are great recipes on this site - and you can pour it for a beautiful finish, or whip it after it cools for a fabulous whipped frosting... cream is just better than condensed milk!

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TMPNorth

Cooking Level: Intermediate

Home Town: Thompson, Manitoba, Canada

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Reviewed: Mar. 29, 2009

I did not care for this.

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Tom

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Reviewed: Mar. 19, 2009

This recipe tastes great, but like some other reviewers, I had problems with the consistency and set up. I ended up making the following revisions: I doubled the chocolate and used 72% cacao baking chocolate. I mixed in about a tablespoon of corn starch with the chocolate and condensed milk. I left out the water altogether. The result was a slightly thicker frosting which spread on the cake better. I refrigerated the cake after I frosted it. I would still say this is more of an icing, but its easily the most delicious one I have had in a while!

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peacockfeather

Cooking Level: Intermediate

Living In: Quincy, Massachusetts, USA

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Reviewed: Jan. 5, 2009

This frosting turned out fabulously! It was nice and thick and had a rich taste. I think I may do this recipe rather than tub frosting from now on!

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young

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Reviewed: Nov. 25, 2008

I made this with a can of dulce de leche (the pre-thickened caramel version of sweetened condensed milk found in the latin section of the grocery store) because I didn't realize until too late that I was out of sweetened condensed milk. I had to add a couple tbsp of evap. milk to compensate for the extra thickness (and ommitted the water), but it turned out perfectly - I would do it this way every time now. It also came together super quickly with no wait time and was a great thickness for spreading. My son usually prefers cake to frosting, but he actually ate all the frosting and left most of the cake this time! We all really enjoyed it and will definitely make it again.

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ScottFamily

Cooking Level: Expert

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Reviewed: Nov. 23, 2008

Great recipe that doesn't require a stick of butter and has no powdered sugar. Please, please, please read the ingredient list carefully. A square of unsweetened chocolate is found in the baking aisle - one name brand is Baker's. It is not a square of a hershey bar!! Make sure you use sweetened condensed milk - not evaporated milk. If your frosting isn't sweet enough, you didn't use condensed milk. Read the recipe - cook the ingredients, then cool!!!! Then add the vanilla. Please don't review recipes if you didn't follow the directions or read the ingredient lists. I thought this was great.

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christinacooks

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Nov. 22, 2008

Very delicious and easy, though more runny/loose than I thought it would be - I definitely agree with the person who said that this frosting is like spreadable fudge. It tasted good on my cake, but I prefer a thicker frosting. This is delicious on ice cream though, and I'd definitely make this whenever I want homemade fudge sauce for sundaes :-)

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HulahaeBrown

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Reviewed: Nov. 18, 2008

I love this recipe! It's a great recipe if you are out of powdered sugar(which is why I tried it)! I also did not have the baking squares so I just combined the Sweetened Condensed Milk with Milk Chocolate Chips to taste, let cool a bit, and added the vanilla. I left out the salt and water and it turned out delicious. It was plenty thick and a nice compliment to my brownies.

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Amanda S.

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

I didn't have any problems getting this frosting to set. I substituted semi-sweet chips and stirred constantly on pretty low heat until most were melted. Then I turned the burner down as low as it could go and alternated stirring and not stirring until it was sticking thickly to the wooden spoon. Once it set it the fridge for maybe 15 minutes, it was a very thick paste that held its shape well. Once it was on the cake and the cake was refridgerated, it was a firm icing that wasn't going anywhere, with a very nice taste.

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Sandy the Kitchen-Challenged

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Condensed Milk Chocolate Frosting

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