This creamy German Chocolate fudge combines my favorite fudge recipe, with a big helping of nutty coconut pecan frosting on top, just like a slice of German chocolate cake, but in easy to make, bite-sized fudge pieces. Perfect for holidays, parties, or anytime you’re craving a bite of chocolate.
This delicious fudge recipe starts with the classic Fantasy Fudge recipe we all know and love. It’s smooth, creamy, and practically fail proof. Then it’s taken up a notch with homemade coconut pecan frosting on top, that’s gooey, coconutty, and full of that perfect buttery caramel flavor.
Every bite tastes like German Chocolate Cake, but its even easier to make, and perfect for sharing during the holidays.
Why You’ll Love this Recipe
- Like German Chocolate Cake: But in candy form. Rich chocolate, Coconut Pecan topping, perfection.
- Easy to Make: This may seem tricky to make, but its only a few minutes of your time, and not too many ingredients either!
- Perfect for Sharing: This recipe is made in a square pan, and already makes a lot for wrapping up and gifting to your friends, and family – you can also easily double the recipe to make even more!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this German Chocolate Fudge Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- granulated sugar – keeps the fudge and frosting sweet
- unsalted butter – adds richness, use unsalted and add a little salt later
- evaporated milk – you want evaporated milk, not sweetened condensed milk. You’ll use half for the fudge, and half for the frosting
- chocolate chips – use high quality chocolate because this will be where the flavor of the fudge comes from, I like Ghiradelli or Guittard.
- marshmallow fluff – or marshmallow creme, this helps the fudge from being too grainy.
- vanilla extract – I recommend using pure vanilla extract
- salt – always a little to balance out the flavors
- egg yolks – use egg yolks from large eggs, they are usually easier to separate from the egg whites when the eggs are cold
- sweetened coconut flakes – pretty self explanatory
- chopped pecans – toast them if you want first, for extra flavor
How to make German Chocolate Cake Fudge
Step 1: Melt the Ingredients. Add the granulated sugar, unsalted butter, and evaporated milk to a large sauce pan and cook it over medium heat.
Step 2: Bring the Mixture to a Boil. (This means the bubbles are coming up from the middle of the mixture, not just the edges). Once it is boiling, let it boil for 4 to 5 minutes, stirring constantly. Let the fudge cook until a candy thermometer reaches 234 F. If it hits that temperature early, remove it from the heat.
Step 3: Add the Chocolate. Add the chocolate chips, marshmallow fluff, vanilla and salt and stir into the mixture until totally melted to combine.
Step 4: Transfer the Fudge to the prepared pan, and spread it evenly into the corners, and smoothing the top. Let the fudge sit at room temperature until set.
Step 5: Cook the Frosting. Add the egg yolks, evaporated milk, and vanilla extract to a large saucepan and mix them together well. Add in the sugar and butter. Cook those over medium heat for about 5 to 7 minutes to let the mixture melt, and then thicken to a nice golden brown, light caramel color. Stir it almost constantly while you are cooking it.
Step 6: Add in the Coconut. Remove the frosting pan from the heat and stir in the coconut and pecans. Let the frosting cool for about 30 minutes, then gently spoon it over the top of the fudge. Let it cool completely, then slice it up and enjoy.
Tips and Tricks
- Line your Pan: Line your Pan with Parchment paper on each side for easy removal, and cleaner slices.
- Use Quality Ingredients: Use high quality chocolate chips, or a chopped chocolate bar for the best flavor. This is the foundation of your fudge, so you don’t want to skimp.
- Toasted: For deeper flavors, toast the coconut or pecans in a dry pan on the stove top for about 2 to 5 minutes, or on a sheet pan in the oven.
- Cook the Frosting Right: You want to cook the frosting to a pudding like consistency before you add the coconut and pecans to make sure it is thick enough to coat your cake.
Storage Instructions
Store the fudge in an airtight container in the fridge for up to 2 weeks. You can eat it straight from the fridge, or let it soften at room temperature before enjoying.
The fudge can also be frozen by cutting it into portions and wrapping them individually in plastic wrap then placing them in a freezer safe bag. They will stay good for about 3 months.
This German Chocolate Fudge is rich, creamy, chocolatey, and irresistible. It’s a fun twist on the cake that is perfect for gifting at the holidays!
More Fudge Recipes
- Mint Chocolate Fudge Recipe
- Microwave Fudge // LMLD
- Microwave Peanut Butter Fudge // LMLD
- Christmas Fudge // LMLD
- Oreo Fudge Recipe // LMLD
If you try this German Chocolate Fudge, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
German Chocolate Fudge
Ingredients
For the Chocolate Fudge:
- 2 cups granulated sugar
- 1/2 unsalted butter
- 6 oz evaporated milk
- 12 oz chocolate chips
- 5 oz marshmallow fluff (also called marshmallow cream)
- 1 tsp vanilla extract
- 1/2 tsp salt
For Coconut Pecan Frosting:
- 2 large egg yolks
- 6 oz evaporated milk
- 3/4 cup granulated sugar
- 6 TBS unsalted butter
- 1 tsp vanilla extract
- 3.5 oz sweetened coconut flakes
- 3/4 cup finely chopped pecans
Instructions
For the Chocolate Fudge:
- Line a 8×8 or 9×9 inch square pan with parchment paper and set it aside.
- Add the sugar, butter, and evaporated milk to a large heavy duty sauce pot over medium heat. 2 cups granulated sugar, 1/2 unsalted butter, 6 oz evaporated milk
- Stir the mixture occasionally as it comes to boil. Once the mixture is at a full rolling boil, stir it constantly until the fudge reaches 234 F (this will take 4 to 5 minutes)
- Remove the pot from the heat and add in the chocolate and marshmallow cream. Stir the mixture until the chocolate is melted and everything is stirred together. 12 oz chocolate chips, 5 oz marshmallow fluff
- Add the vanilla extract and salt and stir it into the mixture. 1 tsp vanilla extract, 1/2 tsp salt
- Pour the mixture into the prepared pan and spread the fudge to the corners, and spread the top evenly. Let it cool for at least an hour before adding the frosting on top.
For Coconut Pecan Frosting:
- Add the egg yolks, evaporated milk, sugar, butter and vanilla to a large sauce pan, and stir them together until well combined. 2 large egg yolks, 6 oz evaporated milk, 3/4 cup granulated sugar, 6 TBS unsalted butter, 1 tsp vanilla extract
- Cook the mixture over medium heat for about 5 to 10 minutes, stirring almost constantly, until it turns to be a golden brown color, and thickened.
- Remove the custard mixture from the heat, and stir in the coconut and pecans. Cool the frosting for about 30 minutes. 3.5 oz sweetened coconut flakes, 3/4 cup finely chopped pecans
- Spoon the frosting over the top of the fudge and let it cool completely. Slice and serve.
Notes
- Line your Pan: Line your Pan with Parchment paper on each side for easy removal, and cleaner slices.
- Use Quality Ingredients: Use high quality chocolate chips, or a chopped chocolate bar for the best flavor. This is the foundation of your fudge, so you don’t want to skimp.
- Toasted: For deeper flavors, toast the coconut or pecans in a dry pan on the stove top for about 2 to 5 minutes, or on a sheet pan in the oven.
- Cook the Frosting Right: You want to cook the frosting to a pudding like consistency before you add the coconut and pecans to make sure it is thick enough to coat your cake.
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