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. 🙂
German Chocolate Fudge
- 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
- 1 1/2 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.