A quick and easy chocolate fudge that doesn’t require a thermometer. Topped with the signature coconut pecan frosting, this fudge is out of this world!
I love german chocolate cake. It has always been one of my favorites! Remember that one time that I told you that I didn’t like chocolate? Well whenever my mom would make a german chocolate cake, I would just eat the frosting.
I mean seriously. Isn’t that coconut pecan frosting the best part!?
As time went on and I realized that I was crazy for not liking chocolate, I started eating the entire cake. And I love anything that has to do with german chocolate cake and that amazing frosting.
You are going to love how easy this fudge is to make! It doesn’t require a thermometer and is simple to put together. The chocolate fudge just melts in your mouth with the first bite and the coconut pecan frosting is amazing on top.
I honestly think that this is one of the best fudge recipes that I have made! You are going to love it especially if you love German Chocolate Cake! This is a must make make for the holiday season. Your neighbors will love you for it. 🙂
- 1 cup butter, cut into 8 pieces
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chips
- 4½ cups sugar
- 1 (12-ounce) can evaporated milk
- 1 teaspoons vanilla extract
- GERMAN CHOCOLATE ICING:
- 1½ cups heavy whipping cream
- 1½ cups sugar
- 5 egg yolks
- 6 tablespoons butter
- 2 cups sweetened angel hair coconut
- 1½ cups chopped pecans
- Line a 9x13 inch pan with aluminum foil or parchment paper and lightly spray with nonstick spray. Place 1 cup butter and chocolate chips in a large bowl. Set aside.
- In a large saucepan combine sugar and evaporated milk. Bring to a boil over medium high heat stirring constantly for 10 minutes. Pour the sugar mixture over the chocolate chips and butter.
- Using an electric mixer beat the mixture for 3 minutes. Mix in the vanilla.
- Spread the chocolate into your 9x13 inch pan. Allow to completely cool before frosting.
- To make the icing: In a medium saucepan stir together the heavy cream, sugar, egg yolks, and butter. Cook over medium heat until the mixture starts to thicken and coats the back of a spoon. Add coconut and pecans and mix well. Let the mixture completely cool before frosting the fudge. Once you put the frosting on, I liked to refrigerate for another hour so they are easy to cut.
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