Yes, you read that right. You can make creamy rich chocolate fudge with just two ingredients. It takes just 5 minutes to make a batch of this homemade 2-Ingredient Frosting Fudge. It's a quick & simple Christmas treat everyone will love.
Why this Fudge made with Frosting Recipe is the best: It is so delish & addicting, I am not so sure the fact it's so easy to make is a good thing for my waist - but I love it anyway!
When I saw a similar recipe for Valentine's day using strawberry frosting, I knew I wanted to try a more traditional flavor. I happen to spy a can of "fudge" frosting on the shelf at the grocery store so I grabbed it remembering this recipe idea.
Similar to my recipe for Peanut Butter Fudge it is made in the microwave, no stovetop needed. So even those with a small kitchen, RV, or dorm room can make it. Ok, now we cook!
Jump to:
Ingredients for Frosting Fudge
Easy peasy - all you need is two ingredients; chocolate chips and a can of your favorite store-bought cake frosting. Use a chocolate or fudge flavored frosting in milk or dark flavors.
This chocolate fudge recipe is nut-free & egg-free. Though you can add chopped nuts to the fudge, see the "tips" section below.
Here are important notes for some ingredients:
- Chocolate Canned Frosting - the premade cake frosting is key and any brand works such as Pillsbury, Betty Crocker, Duncan Hines, Great Value, etc.
- Semi-Sweet Chocolate Chips - good quality and any brand such as Nestle Toll House, Ghiradelli, Guittard, Trader Joe's.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make 2-Ingredient Frosting Fudge
A fun recipe to make with the kids since all you do is warm things up and stir. It is sort of embarrassing to call this a recipe, it is that basic. No baking skill required.
Begin by prepping a 9x9 pan with parchment paper or foil with nonstick spray. Make sure it goes up the sides as seen here since the fudge will be thick & this is the best way to release it from the pan to cut later.
Here are the easy steps for making fudge with icing:
- Melt the Chocolate Chips
- Warm the Frosting & Combine
- Pour & Chill
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 -Melt the Chocolate Chips
You will need a rubber spatula and a large microwave-safe bowl. I like to use a glass bowl which tends to melt chocolate evenly.
Microwave the chocolate chips at 30 seconds at a time, stirring them with the spatula between each round. Continue 30-second intervals until almost all the chips are melted.
The final few will melt easily as you stir them so do not overcook or the chocolate will harden or seize up.
Mine took 2 minutes total to melt.
2 - Warm the Frosting & Combine
Next it is time to warm up the frosting a bit so it pours and stirs in easily. Make sure to remove ever bit of the foil seal and the lid.
Heat the canned frosting in the microwave for 30 seconds.
Pour the warm pre-made cake frosting into the bowl with the melted chocolate chips.
Use the spatula to stir it together. This is what it looks like when combining fudge frosting with semi-sweet chocolate - yours may look different depending on the brand and types of chocolate you pick.
Once completely combined it will thicken up a bit but still be smooth - having streaks is ok too and add color contrast.
3 -Pour and Chill
Once combined, scrape the fudge from the bowl into the prepared pan. Smooth it out so it is in the corners, along all edges, and the same thickness throughout.
Place the fudge in the refrigerator for 2 hours to set. It will be firm but still a bit soft when ready. Once the fudge is solid, it is time to cut it into small bite-sized squares.
Simply grab the paper or foil edges and lift the fudge out of the pan. Peel the foil off if needed and place the fudge block onto a cutting board.
Serving & Storing
Use a sharp chef's knife to cut into 6 equal vertical columns. Next cut horizontally into 6 equal rows for a total of approximately 36 (3 dozen) pieces of fudge.
Store cut or uncut fudge in the refrigerator for up to 30 days. It can also be frozen for up to 2 months but it will change in texture and become more crumbly dry.
It is best kept chilled so it holds it's shape and doesn't get too soft. Do not leave out at room temperature too long.
Serve on a platter other candies and holiday treats. This makes a great Christmas gift added to cookie platter or boxes. Or serve at parties, Halloween, Easter, Valentine's Day, or birthdays.
Each bite is rich, creamy, & not too soft or dense. It should not have a sugary gritty bite.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - Only microwave in 30 second intervals so you do not overcook or seize up the chocolate.
- #2 Tip - The chocolate is done when almost all the chips have melted, stir to heat up the remaining bits until smooth.
- Do NOT use "whipped frosting", the texture is different and will not work.
- Make sure you use a microwave-safe bowl (glass is best) that is large enough to hold both ingredients.
- Add 1 cup chopped nuts (almonds, peanuts, walnuts, macadamia) folded in at the end if desired.
- Top with colorful sprinkles or jimmies right after spreading it out in the pan if you want a festive look for Christmas, Easter, Halloween, Valentine's Day, or any holiday or event.
- For a unique fudge flavor try my recipe for Butterscotch Fudge.
FAQ
Yes it will work but the chocolate flavor will be very mild - not decadent and deep like classic fudge is.
Yes, instead of the microwave, you can melt the chocolate chips on the stovetop. You will need the double boiler method to melt chocolate . The frosting can be added and stirred in without warming in the microwave but will take more time stirring and work fast so the cool frosting doesn't seize up the warm chocolate.
I have not tested that and I do not think it will work out. Ready-made canned cake frosting/icing has stabilizers in it that work for this recipe in helps set the fudge to be firm & cutable.
WANT A SUMMARY OR HAVE ANOTHER QUESTION?
Click a button to ask AI or post a comment below for me.
2 Ingredient Frosting Fudge
Equipment
- 9x9 square pan
- medium-large microwave-safe bowl
Ingredients
- 1 can chocolate frosting premade store-bought brands like Pillsbury, Duncan Hines, Betty Crocker, etc
- 12 ounces semi-sweet chocolate chips any brand Guittard, Ghiradelli, Nestle Toll House etc
Instructions
- Line a 9x9 square pan with parchment paper or foil with nonstick spray.
- In a large glass or any microwave-safe bowl add the chocolate chips. Microwave for 30 seconds and use a rubber spatula to stir.12 ounces semi-sweet chocolate chips
- Repeat 30 second intervals and stirring until the chocolate is melted and smooth. NOTE: usually takes 3-4 intervals for 1:30-2:00 minutes total.
- Remove the lid and the foil seal from the canned cake frosting. Place in the microwave and heat for 30 seconds.1 can chocolate frosting
- Pour and scrape all the frosting into the bowl of melted chocolate. Stir to combine both together.
- Scrape the fudge mixture into the prepared pan. Spread out evenly to get it into all the corners, along the sides, & so it is even.
- Place in the refrigerator for 2 hours minimum.
- It is set and ready to cut and enjoy once it is firm but has a light tackiness (leave a minimal finger print) when a finger is tapped on top.
- Lift the fudge out of the pan by grasping the edges of the parchment or foil. Place on a large cutting board.
- Using a sharp chef's knife, slice into 6 even row vertically and then into 6 more rows for a total of 36 bite-sized squares.
- Serve on a plate, enjoy immediately while chilled.
Notes
- Store all cut or uncut fudge in the refrigerator for up to 30 days. Do not store at room temperature or in a pantry, it will become too soft.
- Do not recommend freezing at it does change the texture and will not be as smooth and creamy. But it will freeze safely for up to 2 months.
- Add 1 cup of chopped nuts to the fudge and stir before adding to the pan.
- Add sprinkles to the fudge before chilling.
- DO NOT USE WHIPPED FROSTING IN A CAN.
- Use gluten-free canned icing if needed for allergy reasons.
Nutrition
More Chocolate Candy Recipes
Here are some similar recipes that are great at Christmas, holidays, or any time a sweet craving hits:
Kari says
Turned out great and couldn't be easier. I used milk chocolate frosting and semi sweet chips and not too sweet.
Angela says
So glad this worked for you and it was to your liking. I too am not a big "sweets" person so a balance is good.