German Chocolate Fudge
This decadent treat combines the rich chocolatey base of fudge with the signature coconut-pecan topping of a classic German chocolate cake. Indulge in every creamy, nutty bite!
Ingredients
For the Fudge:
3 cups semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
¼ cup unsalted butter, cubed
1 teaspoon vanilla extract
For the Topping:
½ cup evaporated milk
½ cup granulated sugar
¼ cup unsalted butter
1 large egg yolk
1 teaspoon vanilla extract
¾ cup shredded coconut
¾ cup chopped pecans
Instructions
Step 1: Prepare the Pan
Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
Step 2: Make the Fudge Base
In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and cubed butter.
Heat over low, stirring constantly, until the mixture is smooth and fully melted.
Stir in the vanilla extract.
Pour the fudge mixture into the prepared pan and spread evenly. Let it cool while preparing the topping.
Step 3: Prepare the Topping
In a small saucepan, combine the evaporated milk, granulated sugar, unsalted butter, and egg yolk.
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.
Step 4: 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.
