Description
Indulge in the perfect German Chocolate Fudge – a creamy chocolate base topped with luscious coconut-pecan icing. A must-have dessert for chocolate lovers!
Ingredients
Scale
Fudge Base:
- 16 tablespoons butter, cut into 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
Fudge Base
- Place butter and both types of chocolate chips into a large bowl.
- In a medium saucepan, heat sugar and evaporated milk over medium heat, stirring constantly for 10 minutes.
- Pour the sugar mixture over the butter and chocolate.
- Use an electric mixer to beat for 3 minutes until smooth.
- Add vanilla extract and mix to combine.
- Spread the mixture evenly into a greased 9x13-inch baking dish.
- Refrigerate for at least 1 hour.
German Chocolate Icing
- In a medium saucepan, combine heavy cream, sugar, egg yolks, and butter.
- Cook over medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the coconut and toasted pecans.
- Let the icing cool for 15-20 minutes.
- Spread evenly over the fudge.
Finishing
- Let the fudge set fully in the refrigerator for at least 30 minutes.
- Cut into squares and serve.
Notes
- For nut-free fudge, omit the pecans or use sunflower seeds.
- Use dark chocolate chips for a richer flavor.
- Store the fudge in an airtight container at room temperature for up to 3 days or refrigerate for 1 week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280-300 kcal
- Sugar: 25-30g
- Sodium: 50-75mg
- Fat: 15-18g
- Saturated Fat: 8-10g
- Unsaturated Fat: 5-7g
- Carbohydrates: 30-35g
- Fiber: 1g
- Protein: 3-4g
- Cholesterol: 50-60mg