German Chocolate Fudge is melt-in-your-mouth chocolate fudge topped with a thick layer of irresistible coconut pecan frosting.
There’s nothing I enjoy making (and eating) more around the holidays than fudge. Usually just a simple chocolate fudge will satisfy my sweet tooth like nothing else.
But sometimes something a little more unique and decadent is in order. Like this German Chocolate Fudge.
It’s supremely gooey and delicious.
The texture of this fudge is amazing. You have a creamy, smooth fudge layer covered in an insanely gooey icing with the crunch of coconut and pecans.
I must say that it rivals Buckeye Fudge for my all time favorite fudge. It’s hard not to eat piece after piece.
Happy fudge making! And be sure to share with your neighbors. This recipe makes a whole lot of really rich fudge.
German Chocolate Fudge with a creamy layer of chocolate fudge topped with a thick layer of gooey coconut pecan icing.
- 16 tablespoons butter cut into 8 pieces
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chips
- 4 1/2 cups sugar
- 1 (12-ounce) can evaporated milk
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups sugar
- 5 egg yolks
- 6 tablespoons butter
- 2 cups sweetened angel hair coconut
- 1 cup toasted chopped pecans
- Place the 16 tablespoons of butter and chocolate chips in a large bowl.
- In a medium saucepan, bring sugar and evaporated milk to a boil. Stir constantly for 10 minutes.
- Pour sugar mixture over the butter and chocolate chips.
- Use an electric mixer to beat the mixture for 3 minutes. Mix in vanilla extract.
- Spread mixture evenly into a greased 9X13-inch pan. Refrigerate at least 1 hour before adding icing.
- To make icing, stir together heavy cream, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat until mixture is thick enough to coat the back of a spoon, stirring frequently.
- Add coconut and pecans and mix well. Let icing cool 15-20 minutes before pouring on fudge.
Recipe adapted from Favorite Family Recipes
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