German Chocolate Fudge
Picture 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.
Equipment
- 9x13 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 9x13 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 9x13 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.
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!