If you’re a classic German chocolate cake fan, you’ll fall head over heels for this German Chocolate Fudge. It’s everything you love about the iconic dessert but in a creamy, bite-sized form. With its luscious chocolate base and the irresistible coconut-pecan topping, this fudge will become a new favorite for celebrations and quiet indulgences.
It’s simple to make and doesn’t require an oven, making it perfect for novice bakers and busy schedules. Whether you’re preparing for a holiday party or looking for a heartfelt homemade gift, this fudge is the answer!
Why You’ll Love This Recipe
This German Chocolate Fudge is a beautiful combination of flavors and textures. The creamy, melt-in-your-mouth chocolate base perfectly complements the chewy, nutty topping. It’s an elevated treat that’s deceptively simple to make and sure to impress at any gathering.
Ingredients
For the Fudge:
- 3 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
For the Topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 2 large egg yolks
- 4 tbsp unsalted butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
Instructions
Prepare the fudge base:
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Combine the chocolate chips, sweetened condensed milk, and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
- Stir in the vanilla extract and pour the mixture into the prepared pan. Spread it evenly with a spatula, then refrigerate while you make the topping.
Make the coconut-pecan topping:
- Combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 8–10 minutes.
- Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the topping to cool slightly.
Assemble the fudge:
- Spread the coconut-pecan topping over the chilled fudge layer, pressing gently to ensure it adheres.
- Refrigerate the assembled fudge for at least 2 hours or until set.
Cut and serve:
- Lift the fudge out of the pan using the parchment paper overhang. Use a sharp knife to cut into squares, and enjoy!
Tips for Success
- Chocolate quality matters: Use chocolate chips for the most decadent flavor and smoothest texture.
- Consistency is key: Stir the topping mixture constantly to avoid scrambling the eggs.
- Storage: Keep the fudge in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
German Chocolate Fudge is a true celebration of sweetness and tradition. Whether gifting it to loved ones or indulging in some self-care, this fudge promises to delight every chocolate lover. Make a batch today, and let its rich flavors take you on a sweet journey!
Happy fudging!
Rich Decadent German Chocolate Fudge
Discover the ultimate dessert indulgence with this German Chocolate Fudge recipe! Creamy chocolate fudge layered with sweet coconut and crunchy pecans creates a treat perfect for holidays, gifting, or satisfying a chocolate craving.
Ingredients
Instructions
-
Prepare the pan
Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal.
-
Make the Fudge Base
Combine the semi-sweet chocolate chips, sweetened condensed milk, and cubed butter in a medium saucepan.
-
Heat over low, stirring constantly, until the mixture is smooth and fully melted.
Stir in the vanilla extract.
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Pour the fudge mixture into the prepared pan and spread evenly. Let it cool while preparing the topping.
-
Prepare the Topping
Combine the evaporated milk, granulated sugar, unsalted butter, and egg yolk in a small saucepan.
-
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
-
Assemble the Fudge
Spread the warm coconut-pecan topping evenly over the fudge layer. Let the fudge cool to room temperature, then refrigerate for at least 2–3 hours or until set.
