Chocolate Frosting Fudge Recipe With Two Ingredients
Two-ingredient chocolate frosting fudge is not only decadent and rich, but also requires only two simple ingredients. The easy homemade fudge recipe combines chocolate chips and frosting for a dessert that you will want to make over and over again.
I’ve made this chocolate frosting fudge dozens of times over the years—it’s my go-to for quick, crowd-pleasing treats. With a background in creating simple, foolproof desserts for busy families, I’ve tested every shortcut out there, and this 2-ingredient method is hands-down the easiest way to get rich, creamy fudge in minutes.
Chocolatey and Delicious Fudge
| Prep Time | Cool Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 2 hours | 20 | Beginner + |
Ingredients Needed To Make Frosting Fudge?
- Cream cheese frosting
- Chocolate chips
Watch How To Make Chocolate Frosting Fudge
Step-By-Step Instructions
Start by microwaving the ready-made frosting and pouring it into a medium bowl (microwave-safe bowl), and set aside. The frosting will melt fast, so do not microwave it longer than 30 seconds. I used a medium bowl for the frosting with plenty of room for when I add the melted chocolate in a few steps.
Next, add the chocolate chips to a small bowl and microwave in 30-second increments, stirring between each interval, until melted. I usually only need to melt the chips for about 1 to 1.5 minutes in total.
Stirring the chocolate in between microwaving will help melt the chocolate faster.
Pour the melted chocolate into the bowl with the frosting.
Stir the two ingredients together until they are combined.
Pour the fudge into the 8″ x 8″ square dish and spread to the edges. Refrigerate the fudge for at least two hours until it sets up.
FAQs
Can I layer this fudge with other flavors?
Yes! Pour half the chocolate mixture into your pan, then top it with a contrasting flavor like peanut butter or vanilla frosting fudge before adding the rest—just chill between layers for clean separation.
Can I use different types of frosting?
Yes! You can experiment with vanilla or even peanut butter frosting for different flavor combos.
Can I make this fudge without a microwave?
Absolutely. Simply melt the chocolate chips and frosting together in a saucepan over low heat, stirring constantly until smooth.
What brands of frosting work best?
I’ve had the best results with Duncan Hines and Pillsbury—both melt smoothly and set well. Avoid “whipped” frostings, which can affect texture.
Why didn’t my fudge set properly?
This usually happens if the mixture was overheated or not stirred enough. Make sure to melt gently and mix until fully smooth.
Can I double the recipe?
Definitely—just use a larger pan (9×13) and ensure even melting by microwaving in stages.
Is this fudge shelf-stable for gifting or shipping?
Yes, as long as it’s stored in an airtight container at a cool room temperature, it should stay fresh for 5–7 days—perfect for gift boxes!
Can I add toppings or mix-ins?
Yes! Nuts, crushed cookies, mini marshmallows, or sprinkles can be folded in before pouring or added on top while it’s still warm.
Expert Tips
- Line the casserole dish with either aluminum foil or parchment paper to make it easier to remove.
- Use high-quality ingredients for the best flavor and texture.
- Be careful not to overheat the chocolate chips. They are easy to burn, and they can become grainy.
- Allow the fudge to fully set in the refrigerator before cutting into squares, as this will help it hold its shape.
Storage
Store the fudge in an airtight container or cover with some plastic wrap. It doesn’t have to be refrigerated and can be kept at room temperature. If you refrigerate it, it will be a little firmer.
Freezing
You can freeze the easy chocolate frosting fudge recipe! Since it’s made from frosting and chocolate chips, it freezes well—just wrap it tightly in plastic wrap and place it in an airtight container. When you’re ready to enjoy it, let it thaw in the fridge for a few hours or at room temperature.
Chocolate Frosting Fudge
Ingredients
- 16 ounces cream cheese frosting not whipped
- 12 ounces semi-sweet chocolate chips
Instructions
- Line an 8" x 8" square pan with tin foil or parchment paper and spray with non-stick spray.
- Take the lid and seal off of the frosting and microwave for 30 seconds, pour into a medium-sized bowl and set aside.
- Add the chocolate chips to a bowl and microwave in increments of 30 seconds, stirring in between.
- Pour the chocolate into the bowl with frosting and combine.
- Now, pour the frosting fudge into the pan with tin foil and refrigerate for two hours.
- Lift the fudge out of the pan and cut.
Does this require refrigeration after setting?
I don’t think it does because when you buy the frosting it’s not refrigerated. Hope you enjoy it!
I’ve made this for years, with some variations.
You can use any hearty icing. Just no whipped etc.
Classic chocolate, as above.
Chocolate peanut butter- Use milk chocolate frosting. Use peanut butter chips instead of chocolate.
White chocolate peanut butter-
Cream cheese frosting with peanut butter chips.
Super white-
Vanilla frosting, white baking chips.
Bonus: You can stir in a couple drops of food coloring to make a pastel color. Perfect for baby showers, reveal parties or Easter.
Cookies & cream-
Vanilla or cream cheese frosting.
White baking chips
1/2 cup crushed oreo or sandwich cookies stirred in before pouring in the pan.
A personal favorite of mine is Creamsicle-
Cream cheese frosting
White baking chips
After combining chips and frosting, divide in half. In one half add orange food coloring and a few drops of orange extract. Pour the white half into the pan & the orange half on top. Lightly stir until ‘marbled’. Yum!
Hi Amy,
Thanks so much for sharing all of this! Such great information. I will have to try some of these!
Can I use a silicone mold with this receipe?
I think if the mold can handle the heat it would be fine. I just wouldn’t place it in the microwave.
Made it in Florida while visiting my son and his family last month. Sooo easy! Tastes like it was from an confectionary. I tried it again today and added walnuts after pouring half into the pan and put more on the top. Can’t wait to cut into it, but I have to wait another hour and forty five minutes.
Glad to hear you like it! The waiting is the hard part. 😉
This is my go-to fudge recipe now. It’s rich and creamy and so very easy to make! The only change I’ve made is to use darker chocolate chips for a stronger chocolate flavor. Just a matter of preference. Thanks for sharing this recipe!
I love to hear that! Thanks for sharing!
I was wondering why use a cream cheese frosting instead of a fudge type frosting? Wouldn’t the cream cheese frosting dilute the chocolate flavor? Or is it what gives the fudge a creamy taste?
Thank you so much for the recipe. I look forward to making it!!!
You can actually use a fudge frosting, as well. Any of those should be fine and taste great. The chocolate chips help make it creamy, along with the frosting. I hope you love it!
Mine didn’t work out,very oily and never sat up.
Hi Autumn,
What kind of frosting did you use? It shouldn’t make a difference, but I am curious. Sorry it stayed oily. Did you use regular semi-sweet chocolate chips?
@Autumn, Mine came out oily too. Now I’m bummed.
@Julie Pollitt, I used milk chocolate chips and cream cheese frostin.
We’re the chips Nestle?
Do you have to refrigerate after you make it or can you let set on counter
You don’t have to refrigerate it. You can seal it up and leave it on the counter. Enjoy!
@Julie Pollitt, can I use marshmallow cream & a can of chocolate cake icing? Leave out the chocolate chips & add some nuts?
Hi Brenda,
I am not sure. I haven’t tried the combination of the two. I might work, but it would probably not set up right.
Made this fudge with Duncan Hines Chocolate Icing and semi-milk chocolate chips. I put it in the fridge overnight. It set up nicely and very smooth. Everyone that has tried it, loved the taste and texture. I am now going to try adding some nuts, maybe try adding some peppermint to a batch and making peanut butter batch.
I love to hear this! It’s a fun recipe and definitely versatile! I think peanut butter would be delish!
I’m trying the coconut pecan (German chocolate frosting) with the chocolate chips.
I melted it in a pan on low mixing / melting the chocolate chips and the frosting together then pouring it in the lined pan. it should set up nicely. I covered it and put it in the refrigerator.
What a great idea! Let me know how it turns out. I would love to see a picture!
Fabulous fudge indeed! So quick and everyone loves it! We gift tins of this stuff during Thanksgiving & Christmas. Only thing we did different is Grandma added 1/2 tsp of vanilla and 1 heaping tbs of marshmallow cream or fluff!
Thanks for such a wonderful & easy recipe!!!🫶🏼🍫🌟
I love those additions! Thank you for sharing!