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!
1cupbuttercut into 8 pieces
2cupssemi-sweet chocolate chips
2cupsmilk chocolate chips
112-ounce can evaporated milk
GERMAN CHOCOLATE ICING:
1½cupsheavy whipping cream
2cupssweetened angel hair coconut
1 1/2cupschopped 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.
German Chocolate Fudge
Amount Per Serving
Calories 292Calories from Fat 153
% Daily Value*
Saturated Fat 9g45%
Vitamin A 321IU6%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
German Chocolate Fudge https://therecipecritic.com/german-chocolate-fudge/