March 13, 2023
Review RecipeGerman 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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There is nothing better than biting into a piece of melt-in-your-mouth chocolate fudge. This German Chocolate Fudge lives up to this description perfectly. Sweet and decadent chocolate is topped with a creamy coconut pecan frosting that is so rich and delicious.
For more simple chocolate fudge recipes to satisfy your sweet tooth, you should check out our rocky road fudge and chocolate fudge.
GERMAN CHOCOLATE FUDGE INGREDIENTS
You’ll need:
For the Fudge:
- 1 cup semisweet chocolate chips
- 2 cups milk chocolate chips
- 14-ounce (300 ml) can condensed milk
- 2 teaspoons vanilla extract
For the Frosting:
- 1 cup heavy cream
- 1 cup of sugar
- 3 egg yolks
- 4 tablespoons butter
- 1½ cups shredded sweetened coconut
- ¾ cup chopped pecans
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
PRO TIP:
This recipe would be an excellent choice for homemade holiday gifts. Double the batch and share it with your friends.
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.
PRO TIP:
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.
STEP THREE: Pour the chocolate fudge mixture into the prepared pan using a silicone spatula to spread 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.
PRO TIP:
Spray foil with cooking spray to ensure the frosting doesn’t stick to the foil while chilling.
STEP SEVEN: Once chilled, remove fudge from 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.
MORE FUDGE RECIPES
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 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.
FREQUENTLY ASKED QUESTIONS
Where did the name of this easy fudge recipe come from?
German’s chocolate is a bar of sweet baking chocolate invented by Sam German in the 1850s for the Baker’s Chocolate Company. The combination of the semisweet and milk chocolate chips in this recipe makes a fudge that has a similar sweetness to the German sweet chocolate bar.
Can I freeze this fudge?
This creamy chocolate fudge can be frozen wrapped in plastic wrap for up to three months.
Can I use milk chocolate chips instead of semisweet chocolate chips?
You could replace the semisweet chocolate chips with either dark chocolate or milk chocolate chips.
MORE RECIPES YOU’LL LOVE
- Reese’s Peanut Butter Fudge
- Old Fashioned Peanut Butter Fudge
- Microwave Peanut Butter Fudge
- Rocky Road Fudge
- Coconut Brownies
- Tiger Fudge
- Chocolate Peanut Butter Fudge
- No Bake Peanut Butter Rocky Road Bars
- Microwave Fudge
- Mint Chocolate Chip Fudge
- Reece’s Pieces Fudge
- Strawberry Shortcake Fudge
German Chocolate Fudge
Rich and creamy with a coconut pecan frosting, this German chocolate fudge is a sweet treat that everyone will love.
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 2 hours 23 minutes
Servings 36 squares
Ingredients
Fudge
- 1 cup semi-sweet chocolate chips
- 2 cups milk chocolate chips
- 14 ounces condensed milk (300 ml can)
- 2 teaspoons vanilla
Frosting
- 1 cup heavy cream
- 1 cup sugar
- 3 egg yolks
- 4 tablespoons butter
- 1 ½ cups sweetened coconut shredded
- ¾ cup pecans chopped
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 1 ½ 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
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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Comments
Gloria says
This is the best fudge!!!!
Anna L. V. Josephs says
Mouth-watering! Can’t wait to make it.