German chocolate fudge

Course Snack

Cuisine American

Keyword chocolate fudge, coconut pecan icing, german chocolate fudge, holiday fudge

Prep Time 25

Cook Time 25

Total Time 50

Servings 48 servings

Rich chocolate fudge topped with a cooked coconut pecan icing, inspired by German chocolate cake. Cut into small squares for sharing.

Ingredients

Fudge

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

Icing

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

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 9x13-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

Store airtight in the refrigerator up to a week, or freeze up to 2 months. Safety: icing contains egg yolks, cooked until thick; contains pecans and coconut.

Nutrition

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.