This incredibly simple two-ingredient chocolate frosting fudge turns store-bought frosting and chocolate chips into rich, creamy squares of chocolate heaven! Perfect for holidays, gifting, or any time you need a quick chocolate fix.
Love easy fudge recipes? Try my 2 Ingredient Peanut Butter Fudge next!
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This two-ingredient fudge recipe is for all you chocolate lovers out there! You won't believe how quick and easy it is to whip up a batch of this dreamy, double chocolate fudge!
Despite the shortcut ingredients, this smooth fudge has a texture similar to traditional fudge. As it cools, the melted chocolate and frosting firm up into a rich, creamy square that melts in your mouth. Make a batch of this chocolate for Easter, Mother's Day, Father's Day, or Christmas!
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Why You'll Love This Double Chocolate Fudge
- No candy thermometer is needed.
- Consistent results every time.
- Perfect for beginners.
- Quick preparation.
- Easy cleanup.
Recipe Ingredients
Only two simple ingredients are needed to make this easy fudge recipe.
- Chocolate frosting. Rich chocolate frosting is ideal. You could also change the flavor by using cream cheese frosting.
- Chocolate chips. All you need is a bag of chocolate chips. Semi-sweet or dark chocolate chips work great. You could also change the flavor by using white chocolate chips or peanut butter chips.
See the printable recipe card for exact measurements and a full list of ingredients.
How to Make Two Ingredient Chocolate Frosting Fudge
- Line an 8x8-inch baking pan with parchment paper, ensuring at least 2 inches of overhang on all sides for easy removal. If using aluminum foil instead of parchment, grease lightly with butter or non-stick cooking spray to prevent sticking. Note: While you can grease the pan directly with butter or margarine, parchment paper makes removal and cleanup significantly easier.
- Heat a medium saucepan over medium-low heat and add 12 ounces of semi-sweet chocolate chips. Stir constantly with a silicone spatula until the chocolate is completely melted and smooth, about 3-4 minutes. Note: Keep the heat low and steady - chocolate can seize if overheated or if any water comes in contact with it.
- Add one 16-ounce container of room-temperature chocolate frosting to the melted chocolate. Whisk thoroughly until the mixture is completely combined and glossy, about 1-2 minutes. The mixture should be thick but spreadable, with no streaks of frosting visible.
Alternative melting method: Place chocolate chips in a microwave-safe bowl and heat in 30-second intervals at 50% power, stirring between intervals until completely melted (usually 2-3 increments total). Add frosting and proceed as above.
- Pour the warm fudge mixture immediately into your prepared pan. Spread the mixture evenly into all corners using an offset spatula or the back of a spoon. If adding any toppings, sprinkle them on now while the fudge is still warm.
- Transfer the pan to your refrigerator and chill uncovered for at least 2 hours or until the fudge is completely firm when gently pressed. Note: Overnight chilling will produce the firmest texture, but 2 hours is sufficient for cutting.
- Once set, use the parchment paper overhang to lift the entire block of fudge out of the pan. Place on a cutting board and, using a sharp knife warmed under hot water and dried, cut into small squares. Clean and rewarm the knife between cuts for the cleanest edges.
- Serve immediately or store according to the instructions below. The fudge will maintain its best texture when chilled but can be served at room temperature.
Top Tips
- Choose quality chocolate. Premium chocolate chips with real cocoa butter melt more smoothly and give a richer flavor. I highly recommend using brands like Ghirardelli or Guittard over generic store brands.
- Use room-temperature frosting. Store-bought frosting at room temperature incorporates much more smoothly into melted chocolate. Cold frosting can cause the chocolate to seize and become grainy.
- Clean cuts matter. Always use a sharp knife warmed under hot water and dried between cuts. Cold fudge cut with a warm knife will give you the most professional-looking squares.
Variations
- Mix-ins: Fold in 1 cup of chopped nuts, dried fruit, crushed cookies, or M&Ms before pouring into the pan.
- Frosting swap: Try vanilla frosting with white chocolate chips or peanut butter chips for new combinations.
- Toppings: Sprinkle crushed candy canes, chopped nuts, sprinkles, or sea salt on top before setting.
- Salted caramel: Drizzle with ¼ cup warm caramel sauce and sprinkle with flaky sea salt.
- Chocolate peanut butter fudge: Use peanut butter chips and chocolate icing.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. Freeze for up to 3 months.
Recipe FAQs
Yes, you can use any frosting, such as vanilla, chocolate, or cream cheese.
The fudge needs to chill for at least 2 hours in the refrigerator before slicing and serving.
Yes, you can double the recipe to make a larger batch of fudge. Just make sure to use a larger pan or two 8x8-inch pans.
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Recipe
Two-Ingredient Chocolate Fudge
Ingredients
- 1 can chocolate frosting, room temperature 16 oz or 453 g (450 g in Canada)
- 2 cups semi-sweet chocolate chips 12 oz or 300 g (1 bag)
- Optional Toppings: chopped nuts, flaky sea salt, sprinkles, or crushed candy
Instructions
- Line an 8x8 inch square baking pan with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides for easy removal. If using foil instead, lightly grease with butter to prevent sticking.
- Place chocolate chips in a medium saucepan over medium-low heat. Stir constantly until completely melted and smooth, about 3-4 minutes. Alternatively, microwave in 30-second intervals at 50% power, stirring between each, until fully melted (typically 2-3 intervals).
- Add the entire container of room-temperature frosting to the melted chocolate. Whisk thoroughly until mixture is completely combined and glossy, about 1-2 minutes. The mixture should be thick but spreadable.
- Pour the warm fudge mixture immediately into the prepared pan. Using an offset spatula, spread evenly into corners and smooth the top. Add any optional toppings now.
- Refrigerate uncovered for at least 2 hours or until completely firm when gently pressed. For best results, chill overnight.
- Once set, use the parchment overhang to lift the fudge from the pan. Cut it into small squares using a knife warmed under hot water and dried between cuts.
- Serve immediately or store according to the instructions below. Enjoy!
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Recipe Notes:
- Premium chocolate chips make a difference - they melt better and taste richer.
- Room temperature frosting incorporates more smoothly than cold.
- Don't overheat the chocolate, or it may seize.
- A sharp, warm knife makes the cleanest cuts.
- Store-bought frosting works better than homemade for this recipe.
- Leftovers keep beautifully in the fridge for up to 2 weeks or frozen for 3 months.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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