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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!

german chocolate fudge squares.

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.

german chocolate fudge squares in a stack.

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. 🙂

german chocolate fudge square close up.

 

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German Chocolate Fudge

By: Alyssa Rivers
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!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 48

Ingredients 

GERMAN CHOCOLATE ICING:

Instructions 

  • 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.

Nutrition

Calories: 292kcalCarbohydrates: 35gProtein: 2gFat: 17gSaturated Fat: 9gCholesterol: 46mgSodium: 57mgPotassium: 77mgFiber: 1gSugar: 33gVitamin A: 321IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American, German
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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