German chocolate fudge
Ingredients
- 16 tablespoons butter cut into 8 pieces
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chips
- 4 1/2 cups sugar
- 1 (12-ounce) can evaporated milk
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups sugar
- 5 egg yolks
- 6 tablespoons butter
- 2 cups sweetened angel hair coconut
- 1 cup toasted chopped pecans
Equipment
- saucepan
- mixing bowl
- hand mixer
- 9×13-inch pan
Directions
- Place the 16 tablespoons butter and the chocolate chips in a large bowl.
- In a medium saucepan, bring the 4 1/2 cups sugar and the evaporated milk to a boil, then stir without stopping for 10 minutes.
- Pour the hot sugar mixture over the butter and chips.
- Beat with an electric mixer for 3 minutes, then stir in the vanilla.
- Spread evenly in a greased 9×13-inch pan and refrigerate for at least 1 hour.
- Icing: in a medium saucepan, stir together the cream, 1 1/2 cups sugar, egg yolks, and 6 tablespoons butter. Cook over medium heat, stirring often, until it is thick enough to coat the back of a spoon.
- Stir in the coconut and pecans, let the icing cool for 15 to 20 minutes, then spread it over the fudge.
- Let the icing cool completely, then cut into small squares.
Notes
Nutrition
Serving: 71g | Calories: 290kcal | Carbohydrates: 37g | Protein: 2.6g | Fat: 16g | Saturated Fat: 9.3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 76mg | Potassium: 113mg | Fiber: 1.3g | Sugar: 35g | Vitamin A: 332IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 48 servings; heavy whipping cream counted as heavy cream, sweetened angel hair coconut counted as sweetened flaked coconut. Brands and portions vary, so use it only as an approximation.
