German Chocolate Fudge
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!
Servings: 48
Ingredients
- 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
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: 292kcal | Carbohydrates: 35g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 57mg | Potassium: 77mg | Fiber: 1g | Sugar: 33g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg