German Chocolate Fudge

A stack of three pieces of fudge topped with German chocolate frosting.

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.

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Course: Dessert

Cuisine: American

Keyword: chocolate fudge, coconut pecan frosting, fantasy fudge, German chocolate fudge, homemade fudge

Prep Time: 20

Cook Time: 20

Cooling Time: 1

Total Time: 1 19

Servings: pieces

Calories: 178kcal

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 8x8 or 9x9 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.

Nutrition