German Chocolate Fudge

Rich and creamy with a coconut pecan frosting, this German chocolate fudge is a sweet treat that everyone will love.

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Prep Time5 minutes mins

Cook Time18 minutes mins

Total Time2 hours hrs 23 minutes mins

Servings36 squares

There is nothing better than biting into a piece of this melt-in-your-mouth German chocolate fudge. Sweet and decadent chocolate is topped with a creamy coconut pecan frosting that is so rich and delicious.

German Chocolate Fudge Ingredients

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You’ll need:

For The Fudge:

• 1 cup of semisweet chocolate chips
• 2 cups of milk chocolate chips
• 14-ounce (300-milliliter) can of condensed milk
• 2 teaspoons of vanilla extract

For The Frosting:

• 1 cup of heavy cream
• 3 egg yolks
• 1 cup of sugar
• 4 tablespoons of butter
• ¾ cup of chopped pecans
• 1½ cups of shredded sweetened coconut

Substitutions And Additions

CHOCOLATE: While it won’t taste exactly like the famous chocolate bar, you could use milk or dark chocolate chips in this delicious recipe. You could even change it up with white chocolate chips.

How To Make This German Chocolate Fudge Recipe

For The Fudge

STEP ONE: Line an 8×8-inch square pan with parchment paper and spray with cooking spray. Set aside.

STEP TWO: Put the semisweet and milk chocolate chips into a large microwave-safe bowl.

Add the condensed milk and vanilla and microwave on high for 1½ minutes stopping at 30-second intervals to stir. Stir until the chocolate has completely melted.

STEP THREE: Pour the chocolate fudge mixture into the prepared pan using a silicone spatula to spread the mixture out evenly; it will be quite thick.

Cover with aluminum foil and chill in the refrigerator for at least 1 hour before adding the frosting.

For The Frosting

STEP ONE: While the fudge is chilling, whisk together the heavy cream, egg yolks, and sugar in a medium-sized saucepan.

STEP TWO: Place the pan over medium heat and add the butter, stirring with a wooden spoon until the butter and sugar mixture has melted.

STEP THREE: Continue cooking, stirring frequently, until the mixture is bubbly and has thickened, about 10 minutes.

STEP FOUR: Remove the pan from the heat and stir in the pecans and coconut.

STEP FIVE: Allow the frosting to cool for 20 minutes before spreading it over top of the fudge.

STEP SIX: Once cooled, spread the frosting over the cooled fudge. Return the frosted fudge to the refrigerator to chill for an additional hour.

STEP SEVEN: Once chilled, remove the fudge from the refrigerator. Cut into 1-inch squares and serve.

How To Serve

This holiday season, whip up a batch of this amazing chocolate with its delicious combination of coconut and pecans on top.

Enjoy a piece of fudge yourself or share it with friends. It would go great with a variety of other types of fudge, including our Reese’s peanut butter fudge and tiger fudge.

For more simple chocolate fudge recipes to satisfy your sweet tooth, you should check out our rocky road fudge and chocolate fudge.

MORE FUDGE RECIPES

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Mint Chocolate Fudge

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Storage

IN THE FRIDGE: This easy chocolate fudge will keep in a covered airtight container at room temperature for up to one week or in the refrigerator for up to 2 weeks.

IN THE FREEZER: You can keep this fudge in the freezer for up to 3 months.

To freeze, wrap the fudge tightly in several layers of plastic wrap, then place it in a plastic freezer bag, being sure to remove as much of the air as you can before sealing it.

With a creamy coconut pecan topping, this decadent German chocolate fudge will be a winner with any German chocolate fan. This would be an excellent choice for a holiday gift exchange or to make for a special occasion, or even no occasion at all.

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German Chocolate Fudge

5 from 2 votes

Rich and creamy with a coconut pecan frosting, this German chocolate fudge is a sweet treat that everyone will love.

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 2 hours hours 23 minutes minutes

Servings 36 squares

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Ingredients

  

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Fudge

• 1 cup semi-sweet chocolate chips
• 2 cups milk chocolate chips
• 14 ounces condensed milk, (300-milliliter can)
• 2 teaspoons vanilla

Frosting

• 1 cup heavy cream
• 3 egg yolks
• 1 cup sugar
• 4 tablespoons butter
• ¾ cup pecans, chopped
• 1½ cups sweetened coconut, shredded

Instructions

 

Fudge

• Line an 8×8 pan with parchment paper. Set aside.
• Put the semisweet and milk chocolate chips into a large microwave-safe bowl. Add the condensed milk and vanilla and microwave on high for 1½ minutes, stopping to stir after every 30-second interval. Stir until the chocolate has completely melted.
• Pour the chocolate mixture into the prepared pan using a silicone spatula to spread it out evenly, it will be quite thick. Cover and chill in the refrigerator for at least 1 hour before adding the frosting.

Frosting

• While the fudge is chilling, whisk together the heavy cream, egg yolks, and sugar in a medium-sized saucepan.
• Place the pan over medium heat and add the butter, stirring until it has melted.
• Continue cooking, stirring frequently, until the mixture is bubbly and has thickened, about 10 minutes.
• Remove the pan from the heat and stir in the pecans and coconut.
• Allow the frosting to cool for 20 minutes before spreading it over the chilled fudge.
• Return the frosted fudge to the refrigerator to chill for an additional hour before cutting into squares and serving.

Notes

• This recipe would be an excellent choice for homemade holiday gifts. Double the batch and share it with your friends.
• If you don’t want to use a microwave to melt the chocolate, you can use the double boiler method using a heat-resistant glass bowl placed over a saucepan of water. Combine chocolate chips and condensed milk in the glass bowl and heat on the stovetop on low, stirring until the chocolate chips have melted.
• Spray foil with cooking spray to ensure the frosting doesn’t stick to the foil while chilling.

 

Inspired by: Spicy Southern Kitchen

Nutrition

Calories: 206kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 46mg | Potassium: 98mg | Fiber: 1g | Sugar: 21g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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