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Friday, July 3, 2015

Marlene's Fudge Frosting

    Today is my Aunt Marlene's birthday!  Happy birthday, Marlene! (It is also my cousin/goddaughter's birthday.  Happy birthday, Em!)  In celebration, I thought I would share one of my favorite recipes of Marlene's. But I am going to warn you, this frosting is addictive.  The worst part is once you realize how easy it is, you won't be able to stop making it (and licking the spoon, and the pan, and your fingers...)

    I can still remember my Aunt Marlene teaching me this recipe.  I was still in grade school and after I knew how simple it was to make such a delicious frosting, I was armed and dangerous!  It is simple enough to commit to memory and very easily adapts into a hot fudge sauce (try it over peppermint ice cream in the winter... oh my!) I still remember her teaching me to cool it in an ice water bath if you wanted to use it more quickly.  It was then my contribution to the family cookbook when that came out.

My favorite way to use this frosting is over rice krispie treats, but it also is a great way to take your pan of box mix brownies up to the next level!  This recipe is sized perfectly to give a nice layer of fudgy frosting to a 9x9 pan.  Though I am sure you could easily spread it out over a 9x13 of brownies if you wanted a thin layer of frosting.


   I have been anxious to make this for you guys as it has been a favorite for so many years, so I finally made a batch of maple peanut butter krispie treats and it was amazing!

Fudge Frosting

Ingredients:

1 stick butter
1/4 cup milk
1 cup sugar
1/4 cocoa

  1. Place all ingredients in a sauce pan and heat over medium low heat.
  2. Stirring occasionally, bring the mixture to a boil.  Allow to boil for 3 minutes, then remove from heat.
  3. The frosting will be really hot, so you will want to let it cool for a while before you spread it over anything.  You can place the saucepan in an ice water bath and stir occasionally if you would like to speed the process.  
Other Lovely Chocolate Recipes:






4 comments:

  1. Are you feeling ok Carlee? It is very unlike you not to suggest doubling the recipe for a 9x13 pan. Fun post and a great recipe. Love that you included that recipe card.

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    1. I guess when you're making new sweets every day, a 9x13 is unnecessary! But it is great doubled for a 9x13! Or just doubled so you can leave plenty in the pan to eat with a spoon!

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  2. You're mom cracked me up!

    This looks good... I've been pinning away all the recipes that I've missed :)

    xo

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