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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. 🙂
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German Chocolate Fudge
Ingredients
- 1 cup unsalted butter, cut into 8 pieces
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chips
- 4 ½ cups sugar
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla extract
German Chocolate Icing:
- 1 ½ cups heavy whipping cream
- 1 ½ cups sugar
- 5 egg yolks
- 6 tablespoons unsalted butter
- 2 cups sweetened shredded coconut
- 1 ½ cups chopped pecans
Instructions
- Line a 9x13-inch pan with aluminum foil or parchment paper and lightly spray with non-stick cooking spray.
- Place 1 cup unsalted butter, 2 cups semi-sweet chocolate chips, and 2 cups milk chocolate chips in a large heat-safe bowl and set aside.
- In a large saucepan combine the 4 ½ cups sugar and 1 (12-ounce) can evaporated milk and bring to a boil over medium-high heat stirring constantly for 10 minutes. Pour the sugar mixture over the chocolate chips and butter.
- Pour the sugar mixture over the chocolate chips and butter. Using an electric mixer whisk the mixture for 3 minutes. Whisk in the 1 teaspoon vanilla extract.
- Spread the chocolate into the prepared pan and let it cool completely before frosting.
- To make the icing, in a medium saucepan stir the 1 ½ cups heavy whipping cream, 1 ½ cups sugar, 5 egg yolks, and 6 tablespoons unsalted butter. Cook over medium heat until the mixture thickens and coats the back of a spoon.
- Add the 2 cups sweetened shredded coconut and 1 ½ cups chopped pecans and mix well. Let the mixture completely cool before frosting the fudge. Once you put the frosting on refrigerate for an hour so they are easy to cut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipes and educational information Thank you for sharing !
how long will this fudge keep with the heavy whipping cream in the frosting?
4 1/2 cups of sugar? THAT is a lot of sugar!!
Only if you eat the entire batch of fudge.