German Chocolate Fudge
Indulge in the decadent layers of this German Chocolate Fudge, a rich and irresistible dessert that combines creamy chocolate with a luscious coconut-pecan topping. Perfect for holidays or any sweet craving, this recipe starts with a velvety fudge base made from semi-sweet chocolate chips, butter, and sweetened condensed milk. The topping is a homemade mixture of brown sugar, evaporated milk, egg yolks, shredded coconut, and crunchy pecans, creating a beautifully chewy, caramel-like finish. Ready in just 35 minutes (with a little patience required for chilling), this no-bake treat is as easy to prepare as it is to devour. Serve these squares of German Chocolate Fudge at your next gathering, and let their sweet, nutty goodness steal the show.
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Recipe Information
Ingredients
- 3 cups Semi-sweet chocolate chips
- 14 ounces Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 1 cup Pecans, chopped
- 1 cup Sweetened shredded coconut
- 1 cup Brown sugar
- 1 cup Evaporated milk
- 3 large Egg yolks
- 1 stick Unsalted butter (for topping)
- 1 teaspoon Vanilla extract (for topping)
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving an overhang to make removing the fudge easier.
In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and 2 tablespoons of butter. Melt over low heat, stirring continuously, until smooth.
Remove the melted chocolate mixture from heat and stir in 2 teaspoons of vanilla extract. Mix to combine.
Pour the chocolate mixture into the prepared baking dish, spreading it evenly. Set aside to slightly cool while you prepare the topping.
In a medium saucepan, whisk together the brown sugar, evaporated milk, and egg yolks for the topping. Heat over medium heat, stirring constantly, until the mixture begins to thicken (about 5–7 minutes).
Add in 1 stick of unsalted butter and cook for another 2–3 minutes until the topping thickens further and coats the back of a spoon.
Remove the topping from heat and stir in the chopped pecans, shredded coconut, and 1 teaspoon of vanilla extract.
Allow the topping to cool slightly (but not completely, as it should still be spreadable), then pour it over the fudge layer in the baking dish, spreading it evenly.
Refrigerate the fudge for at least 2–3 hours, or until completely set.
Once set, lift the fudge out of the baking dish using the parchment overhang and cut into 16 squares.
Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 49.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
