Hot Fudge Frosting Recipe -

Hot Fudge Frosting

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"This fudgy frosting will keep for two weeks in the refrigerator."

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings


  1. In a saucepan on very low heat, carefully melt the chocolate and butter, stirring constantly. Add the corn syrup, sugar, and milk. Increase heat to medium-high, bring to a boil, and cook for 5-8 minutes, stirring only occasionally, until the mixture becomes a candy-like, gooey fudge. Remove from heat and stir in vanilla. Let chill to spreadable consistency.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2007

This was a good hot fudge recipe. But I do have to say that this definitely not a fluffy frosting recipe. It is more like an ice cream topping. But very good otherwise.

Most Helpful Critical Review
Jun 26, 2005

I'm of two minds about this frosting. My husband took one bite of the cake it was on and pushed his plate away saying "too bitter!". I didn't think it was too bitter, but it definitely has a "dark chocolate" flavor to it, more so than hot fudge for ice cream. It's also very gooey, sticky, making it quite difficult to cut your cake. I put the whole recipe on an 8x8 cake and it probably would have been enough for a 9x13. I probably won't make this again.


10 Ratings

Jun 06, 2007

I made this in search for a fudge cake frosting my mom and grandma used to make. I would not recommend this for a cake frosting - it was too gooey and stuck to everything. I found the frosting I wanted in an old Betty Crocker cookbook - similar except only 1 tbls. corn syrup and unlike this, it hardens to a fudge-like finish. This recipe might be more suited as an ice cream topping.

Mar 19, 2007

Hello there, Thank you so much for sharing this recipe! I made it and the frosting and put over a Chocolate Peanut Butter Cake. It kept it moist. The frosting was a little bit grainy. However after it sat, it was amazing. I will be using this recipe again. Thank you.

Apr 30, 2003

This frosting was definitly reminiscent of hot fudge in texture and taste. It also sealed in the moisture of the cake well, but it was somewhat hard to work with. There is a very fine line between cool enough to hold its shape and warm enough to pour over the cake, and I was too far on the "warm enough to pour" side of things. Still, everyone who tried the frosting liked it, and I would probably use this recipe again.

Oct 21, 2011

I followed the recipe exactly as it was directed, but mine didn't turn out good. I can't use it bec it didn't taste good.

Jan 27, 2008

always use

Jan 26, 2004

We found this frosting to be somewhat bitter. The Karo Syrup and only 1/2 cup sugar just didn't make it sweet enough.


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  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 39 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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