German Chocolate Fudge is melt-in-your-mouth chocolate fudge topped with a thick layer of irresistible coconut pecan frosting. It’s a wonderful fudge for the holidays.
This fudge recipe combines the rich, chocolatey goodenss of traditional fudge with the classic coconut-pecan frosting found on a German chocolate cake. It is truly a winning combination.
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.
How To Make
(More detailed instructions in recipe card below.)
- Prepare the fudge base. Place butter and chocolate chips in a large bowl. In a saucepan, bring the sugar and eveaporated milk to a boil. Stir constantly for 10 minutes and then pour over the butter and chocolate chips. Use an electric mixer to beat for 3 minutes. Mix in vanilla and spread in a greased 9×13-inch pan. Refrigerate for 1 hour.
- Make the Coconut Pecan Icing. Stir together heavy cream, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring frequently, until it thickens. Remove from heat and stir in coconut and pecans.
- Assemble. Let frosting cool for 15 minutes and then spread on top of fudge.
- Cut and Set. Let frosting cool completely and then cut into small squares.
Storage
Store fudge in an airtight container in the refrigerator for a week or freeze for up to 2 months.
Happy fudge making! And be sure to share with your neighbors. This recipe makes a whole lot of really rich fudge.
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German Chocolate Fudge
Equipment
Ingredients
- 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
German Chocolate Icing
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Favorite Family Recipes
More German Chocolate Desserts
German Chocolate Red Velvet Cake
You say to bring to a boil and stir for 10minutes. So do you keep it boiling for 10 minutes? Do you start the ten minutes once on the stove? Do you bring to boiling and then turn down the heat? I threw the first attempt out because although I was stirring constantly, it completely boiled over and I had to start over. So the next time, I turned it down once boiling but now I don’t feel that the fudge is setting; too soft. Yikes. my first attempt at fudge for a friends birthday. I may have to go buy some fudge and just make the germanchocolate frosting.