Sarah BrownPicture this: a summer gathering with laughter echoing, the grill sizzling, and a gorgeous spread of snacks laid out. As delightful as grilled burgers and hot dogs can be, I’ve noticed that dessert often stirs the most excitement. That’s where my German Chocolate Fudge comes into play. When the taste of creamy chocolate dances on your palate and the hint of coconut mingles in, it’s like a dessert hug on a plate. Bring this fudge to your next picnic, and trust me, it will be the star of the show, with everyone asking for the recipe!
So, German chocolate fudge. It’s not just any fudge; it’s a luscious concoction that’s got layers of flavor and texture. With its blend of sweet chocolate and crunchy nuts, it delivers a bite that captures the heart of fudge lovers everywhere. It’s immensely satisfying and perfect for every occasion, making it not just a sweet treat but a culinary celebration.
What is German Chocolate Fudge?
German Chocolate Fudge combines the creamy goodness of chocolate with the chewiness of coconut and the crunch of pecans. It has a rich chocolate base, typically made with a mix of semi-sweet and milk chocolate, layered with a decadent icing that screams indulgence. Unlike regular fudge, this one tricks your taste buds with its unique combination of flavors, making it feel more like a dessert experience than just a simple sweet.
Why This Recipe Works?
This recipe works because it balances sweetness, creaminess, and texture effortlessly. The robust chocolate flavor comes from using both semi-sweet and milk chocolate chips, ensuring that each bite is a celebration. The addition of evaporated milk gives it that smooth, creamy texture, while the coconut and pecans add the crunch that makes it feel gourmet without the fuss.
How Does It Taste Like?
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The taste? Picture a bite that melts beautifully in your mouth. You get a rich chocolate flavor followed by the delightful chewiness of toasted coconut and that satisfying nutty crunch from the pecans. It’s sweet, but not overly so, making it a treat you can go back for seconds (or thirds!). There’s also a hint of vanilla that rounds out the flavors, keeping everything in harmony.
What Sets This Recipe Apart from Other German Chocolate Fudge Variations?
What makes this variation stand out is the use of high-quality ingredients combined with a homemade icing that enhances the flavor without drowning it in sugar. Unlike some versions that rely heavily on store-bought components, this recipe allows the natural flavors of the ingredients to shine through. Plus, I’ve adjusted the sweetness and added a subtle hint of espresso powder to give it a depth that elevates it above typical fudge recipes.
The Ingredients
Here’s what you need to make this divine German Chocolate Fudge:
For the Fudge:
– 4 1/2 cups granulated sugar
– 12 ounces evaporated milk
– 2 cups milk chocolate chips
– 2 cups semi-sweet chocolate chips
– 1 cup REAL BUTTER (cut into four pieces)
– 1 tablespoon pure vanilla extract
– 1 teaspoon instant espresso powder (adds a lovely depth of flavor)
– 1 cup chopped walnuts (for creamy texture and a slight contrast)
For the German Chocolate Icing:
– 1 cup granulated sugar
– 1 cup evaporated milk
– 1/2 cup REAL BUTTER
– 3 large egg yolks
– 2 teaspoons pure vanilla extract
– 1 1/2 cups flaked coconut
– 1 cup chopped pecans
– Let cool before spreading on fudge. Store in the refrigerator!
How to Make German Chocolate Fudge?
Let’s get down to the fun part—making this delicious fudge. The process isn’t as complicated as it seems; it just takes a bit of patience and a handful of steps to create this stunning treat.
Instructions
Step 1: Prepare the Pan
Start off by lining a 9×13 inch baking pan with parchment paper. Trust me; this makes removal a breeze later on. Use the butter wrapper to grease the parchment paper lightly. This simple step ensures that your fudge won’t stick.
Step 2: Combine Ingredients
In a large mixing bowl, place the butter chunks and both types of chocolate chips. Set this aside as we prepare the base of our fudge.
Step 3: Boil the Mixture
In a large saucepan (2-quart works great), combine the granulated sugar and evaporated milk. Place it on the stovetop over medium heat and bring it to a rolling boil. Keep mixing with a wooden spoon to prevent burning. This could take about ten minutes. Yes, stir continuously—scorching is the enemy!
Step 4: Pour and Beat
Once the mixture has been boiling for ten minutes, carefully pour it into the bowl with the chocolate and butter. This is where the magic begins! Use a mixer on medium speed to beat the mixture for about three minutes. Take your time—this helps to incorporate everything nicely. Add in the vanilla extract and instant espresso powder, mixing until thoroughly combined.
Step 5: Spread into the Pan
While the fudge is warm, pour it into the prepared 9×13 pan and smooth out the top with a spatula. Let it sit to cool completely. Patience is key; do not rush this step!
Step 6: Make the Icing
For the icing, mix sugar, evaporated milk, butter, and egg yolks in another large saucepan and turn on the heat. Stir occasionally until the mixture comes to a boil and thickens, which should take about 6-8 minutes.
Step 7: Finish the Icing
Once thickened, remove from heat and add vanilla extract, shredded coconut, and chopped pecans. Stir until everything is nicely combined. Allow this mixture to cool completely before you spread it over your cooled fudge.
Step 8: Cut and Serve
Finally, once the icing is set, cut the fudge into squares and enjoy this delightful treat. A little piece of heaven awaits!
Notes
– Be Patient with Cooling: Make sure the fudge cools completely before applying the icing to avoid a melty mess.
– Try Different Nuts: Swap out pecans for almonds or hazelnuts if desired.
– Test the Boiling Step: This step must be done properly; it ensures the fudge sets correctly.
– Experiment with Flavors: A splash of peppermint extract can be fun for a holiday twist!
– Keep an Eye on Consistency: When boiling the icing, it should look thickened and will continue to thicken as it cools.
How Do You Store This German Chocolate Fudge?
Store your fudge in an airtight container. It can easily stay fresh for up to two weeks at room temperature or up to a month in the refrigerator. If you want to enjoy it even longer, you can also freeze it! Just ensure it’s wrapped tightly in plastic wrap and foil before popping it in the freezer.
Nutrition Information
This delicious German Chocolate Fudge is not a health food, but with a rich flavor profile, a little goes a long way. Each piece has approximately 350 calories, with fats mainly coming from butter and chocolate. It’s a treat to enjoy in moderation, satisfying that sweet tooth while providing a delightful experience.
Sides for German Chocolate Fudge
To enhance your dessert experience, consider serving this fudge with:
– A scoop of vanilla ice cream: The creaminess of vanilla ice cream balances the richness of the fudge beautifully.
– Whipped cream: A dollop of fresh whipped cream adds lightness.
– Fresh berries: The tartness of berries like raspberries or strawberries contrasts nicely with the sweetness.
– Caramel sauce: Drizzled on top for extra indulgence.
– Coffee: A hot cup of coffee serves as the perfect companion to cut through the sweetness.
What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?
– Unsweetened chocolate: Use it instead of semi-sweet if you want a darker chocolate flavor.
– Sweetened condensed milk: As a substitute for evaporated milk, it will add extra sweetness; reduce sugar accordingly.
– Walnuts or almonds: In place of pecans, for a different crunch and flavor.
– Coconut cream: For extra creaminess in the icing instead of evaporated milk, it adds a richer taste.
– Vegan butter: Swap the butter for a vegan alternative if needed.
German Chocolate Fudge
Equipment
- 9×13 inch pan
- Large saucepan
- Mixer
- wooden spoon
- Parchment paper
Ingredients
For the Fudge:
- – 4 1/2 cups granulated sugar
- – 12 ounces evaporated milk
- – 2 cups milk chocolate chips
- – 2 cups semi-sweet chocolate chips
- – 1 cup REAL BUTTER cut into four pieces
- – 1 tablespoon pure vanilla extract
- – 1 teaspoon instant espresso powder adds a lovely depth of flavor
- – 1 cup chopped walnuts for creamy texture and a slight contrast
For the German Chocolate Icing:
- – 1 cup granulated sugar
- – 1 cup evaporated milk
- – 1/2 cup REAL BUTTER
- – 3 large egg yolks
- – 2 teaspoons pure vanilla extract
- – 1 1/2 cups flaked coconut
- – 1 cup chopped pecans
- – Let cool before spreading on fudge. Store in the refrigerator!
Instructions
Step 1: Prepare the Pan
- Start off by lining a 9×13 inch baking pan with parchment paper. Trust me; this makes removal a breeze later on. Use the butter wrapper to grease the parchment paper lightly. This simple step ensures that your fudge won’t stick.
Step 2: Combine Ingredients
- In a large mixing bowl, place the butter chunks and both types of chocolate chips. Set this aside as we prepare the base of our fudge.
Step 3: Boil the Mixture
- In a large saucepan (2-quart works great), combine the granulated sugar and evaporated milk. Place it on the stovetop over medium heat and bring it to a rolling boil. Keep mixing with a wooden spoon to prevent burning. This could take about ten minutes. Yes, stir continuously—scorching is the enemy!
Step 4: Pour and Beat
- Once the mixture has been boiling for ten minutes, carefully pour it into the bowl with the chocolate and butter. This is where the magic begins! Use a mixer on medium speed to beat the mixture for about three minutes. Take your time—this helps to incorporate everything nicely. Add in the vanilla extract and instant espresso powder, mixing until thoroughly combined.
Step 5: Spread into the Pan
- While the fudge is warm, pour it into the prepared 9×13 pan and smooth out the top with a spatula. Let it sit to cool completely. Patience is key; do not rush this step!
Step 6: Make the Icing
- For the icing, mix sugar, evaporated milk, butter, and egg yolks in another large saucepan and turn on the heat. Stir occasionally until the mixture comes to a boil and thickens, which should take about 6-8 minutes.
Step 7: Finish the Icing
- Once thickened, remove from heat and add vanilla extract, shredded coconut, and chopped pecans. Stir until everything is nicely combined. Allow this mixture to cool completely before you spread it over your cooled fudge.
Step 8: Cut and Serve
- Finally, once the icing is set, cut the fudge into squares and enjoy this delightful treat. A little piece of heaven awaits!
Notes
Nutrition
FAQs
1. Can I make German chocolate fudge without nuts?
Yes! Simply omit the pecans or any nuts you don’t want to include. The fudge will still be deliciously rich without them.
2. Can I use a different type of chocolate?
Absolutely! You can mix and match dark, milk, or even white chocolate to cater to your taste.
3. How can I make this fudge gluten-free?
As most of the ingredients are naturally gluten-free, simply ensure that your chocolate chips and other ingredients are certified gluten-free to be safe.
4. What can I substitute for egg yolks in the icing?
To avoid using eggs, you can use cornstarch mixed with a bit of water as a thickening agent.
5. How do I know when my fudge is done?
The boiling step is crucial. You want it at a rolling boil for about 10 minutes. A quick test is to drop a bit of the mixture in cold water; if it holds shape, it’s ready!
Conclusion
Making German Chocolate Fudge is not just about indulging your sweet tooth; it’s about creating a moment of joy and a delightful end to any meal. Whether you’re at a family gathering, a party, or simply seeking a treat for yourself, this fudge hits the mark every time. The combination of wheat-soft chocolate and the nutty, coconut-topped icing is a showstopper. Trust me; once you make it, you won’t go back to any other fudge recipe again! Now, go ahead, gather your ingredients, and bring some sweetness into your kitchen!
