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This German Chocolate Fudge Recipe is a perfect combination of a rich chocolate base and the classic coconut pecan topping. I love this option for an easy chocolate fudge recipe, and it is always a hit with crowds.
Love German Chocolate. Try these other German Chocolate recipes. German Chocolate Cupcakes and German Chocolate Brownies.
Easy German Chocolate Fudge Recipe
This might be the best home made fudge I’ve ever tasted. If you love German chocolate cake, and especially the coconut pecan topping, you’re going to love this. Its really easy, and you can make this a day ahead and have it ready to serve when you need it. The chocolate is silky smooth, and the topping is gooey and a little crunchy, and when you put them together, they make a delicious combination everyone will love!
Can I Use Ready-Made German Chocolate Icing?
If you want to make this fudge recipe even easier, you can use premade German Chocolate icing. Depending on the icing, you might still need to add some of the ingredients if you want it to be exactly like this recipe. Also, I recommend heating the icing slightly so that it is warm because adding to the the top of the fudge.
Ingredients for Easy Chocolate Fudge
- Chocolate almond bark
- Butter
- Eagle-brand milk
Ingredients for German Chocolate Coconut Topping
- Eagle-brand milk
- Brown sugar
- Butter
- Vanilla
- Coconut
- Pecans
How to Make German Chocolate Fudge
- Break up the melting chocolate. Then add it to a microwave safe bowl.
- Add the butter and milk and microwave for 20 seconds and then stir. Do this for about 2-3 minutes until the chocolate is melted.
- Stir it until it is shiny, smooth and silky.
- Line a 9*9 pan with parchment paper and pour the mixture into the pan.
- Refrigerate it for about an hour.
- Once the fudge has set, you will want to make the topping.
- In a heavy saucepan, heat the milk, sugar, butter, and vanilla. Bring it to a boil, being sure to stir it constantly.
- Cook over medium-low to low heat for 3 minutes until the mixture has thickened. Make sure to stir it constantly.
- Remove from the heat and stir in the coconuts and pecans.
- Let it cool for 25-20 minutes. Stir it well and then add it over the fudge.
- Place it back in the refrigerator for at least 4 hours or overnight.
- When fudge is completely set, cut in one inch squares and serve. Enjoy!
My Best Fudge Recipes
- White Chocolate Cherry Fudge
- Baileys Fudge Mint Cookies
- Key Lime Pie Fudge
- Halloween Fudge- Looks Like Candy Corn
- Eggnog Fudge Recipe
- Easy Peppermint Fudge Recipe
- ReesesPeanut Butter Cup Fudge
- Easy Rocky Road Fudge
- Andes Mint Chocolate Fudge
Easy German Chocolate Fudge Recipe
This German Chocolate Fudge Recipe is a perfect combination of a rich chocolate base and the classic coconut pecan topping. I love this option for an easy chocolate fudge recipe, and it is always a hit with crowds.
Servings: 20
Ingredients
FOR THE CHOCOLATE FUDGE:
- 1 package chocolate almond bark
- 2 Tablespoons butter
- 1 can Eagle-brand milk
FOR THE TOPPING:
- 1 can Eagle-brand milk
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 teaspoon Vanilla
- 1 1/2 cups coconut
- 1 1/2 cups chopped pecans
Instructions
- Break up the package of Chocolate Almond Bark (melting chocolate); it comes in a long piece of chocolate, with indentations of squares. Break it up where the squares are visible. You can pierce the chocolate where the indentations are with a knife for easier breaking or separating. Once the chocolate is broken up, place it in a microwave safe bowl with the butter, and Eagle-brand milk, and microwave on 20 second intervals for about 2 – 3 minutes, until the chocolate is completely melted, and you have stirred all ingredients together, The ingredients should be stirred until silky, smooth and shiny. Place a piece of parchment paper in the bottom of a 9 X 9 inch dish, and pour the Chocolate Fudge into the dish, and smooth out evenly with the back of spoon or spatula. Place dish in the refrigerator for one hour before adding the topping.
- When the chocolate fudge has set up, or is firm to the touch, make the topping. In a heavy saucepan, add the milk, sugar, butter, vanilla, and bring to a boil, stirring constantly. Cook over medium low to low heat for about 3 minutes, stirring constantly, or until the mixture begins to thicken, resembling thick pudding. Remove from the heat, and stir in the coconut and pecans. Let cool for about 15 – 20 minutes, give it a good stir, then spread the warm topping on top of the chocolate fudge. Place the dish back in the refrigerator for at least 4 hours to set, or overnight for best results.
- When fudge is completely set, cut in one inch squares and serve. Enjoy!
Last Step:
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NOTE: If you’ve never used or worked with Chocolate Almond Bark before, it’s typically found on the baking isle in the section where the chocolate chips are, and other meting chocolates. It comes in Chocolate and White Chocolate, and is really easy to work with. It has nothing to do with almonds, and does not contain almonds. I’m not sure why it’s called Almond Bark. ABOUT THE TOPPING: Make sure you constantly stir the topping when it’s on the stove, or it will burn. It will stick in the bottom before you know it’s sticking, and it will ruin the topping. Make sure you do bring it to a boil, stirring constantly, and continue stirring it while it cooks and thickens. ALSO: if you have someone who is allergic to Nuts, you can substitute pretzels for the nuts; just break them into really small pieces to resemble chopped nuts.
Nutrition
Calories: 150kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 62mg | Fiber: 1g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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