German Chocolate Fudge

Looking for the perfect chocolate fudge recipe but with a little twist? You are going to love this rich, smooth German chocolate fudge topped with a chewy coconut topping!

German Chocolate Fudge

I got this delicious recipe for German Chocolate Fudge from our good friends the Tolmans. They are famous around here for their delicious treats, and they were so nice to share this fudge recipe with me and let me share it with all of you! And let me tell you, this recipe definitely lived up to the hype! In fact, this was the best, most creamy, melt in your mouth fudge I have ever had.  And the German chocolate topping just made it over the top good!  I had to hurry and give some away to my neighbors before I ate it all.


Just as a side note, I would definitely recommend getting GOOD chocolate chips for this recipe! (I use Guittard or Ghiradelli) chocolate chips.  Trust me, the taste is worth the extra cost. If you use the cheap-o stuff you will risk the fudge getting grainy.


Looking for MORE fudge recipes?


Do you love fudge as much as we do? Yes? Then you know that one type of fudge just isn’t enough. Lucky for you, we have the BEST copycat recipe for See’s Fudge and for you peanut butter lovers, Chocolate Peanut Butter Swirl fudge. No matter which fudge recipe you choose, you will not be disappointed.


German Chocolate Fudge

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    For the Fudge
  • 4 1/2 cups sugar
  • 2 sticks REAL BUTTER, cut into 4 slices
  • 1 (12 oz) can evaporated milk
  • 12 oz pkg. semi sweet chocolate chips
  • 11 oz. pkg. milk chocolate chips
  • (or 4 cups total chocolate chips)
  • For the German Chocolate Icing:
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1 stick real butter
  • 3 egg yolks
  • Combine in a large saucepan before setting on the stove. Bring mix to a boil over medium heat until it thickens, or about 6-8 minutes. Remove from heat and add:
  • 2 tsp vanilla
  • 1 1/2 c flaked coconut
  • 1 cup chopped pecans
  • Let cool before applying to fudge. Keep in fridge!


    For the Fudge
  • Place butter slices and chocolate chips in a large mixer bowl. Use butter wrapper to grease bottom of a 9x13 pan that you will be pouring fudge into.
  • In a 2 qt (or larger) saucepan, bring sugar and milk to a boil, stirring constantly—do not scorch. Boil 10 minutes, while stirring. Remove from heat and pour into the mixer bowl with the butter and chocolate chips. Beat for 3 minutes with mixer. Add 1 TB vanilla and mix thoroughly.
  • Spread warm fudge into the buttered 9x13 pan. Let cool completely before adding topping. Keep in fridge!

You can store this German chocolate fudge in an air-tight container with the fudge separated with wax paper in between each layer. If you are worried about the coconut layer sticking, you can lightly spray the wax paper with cooking spray and then place over the layers. Store in the fridge (this will help it last longer and harden up better than it would at room temperature). Freezing is not recommended.


  1. Janet Allen says:

    How much evaporated milk? A 5 oz can or a 12 oz can?

    • Emily says:

      the 12 oz can

  2. Margret says:

    How many oz or gr in a stick of butter?

    • Echo says:

      There are 4 ounces in a stick of butter. Thanks for asking!

  3. Laura Hippen says:

    Is this a soft fudge? I have plenty of old fashioned firm fudge but I am looking for a soft fudge recipe. Thanks.

    • Emily says:

      I’m not sure on the difference, but I think this is a soft fudge.

  4. Brandy says:

    salted or unsalted butter?

    • Emily says:

      you can do either but I prefer the unsalted butter

  5. Sarah says:

    I am confused. The recipe says 12 oz can of evaporated milk, but the comments say it is a five ounce can?

    • Emily says:

      Sorry! The answer in the comments was wrong, I fixed it. It is for sure the 12oz can.

  6. Patricia Caruana says:

    I cannot wait to try this fudge recipe. If I had the coconut I would make it right now.

  7. Joanne says:

    This fudge looks so delicious!! I will definitely be making it for my guys!

  8. Patty says:

    Does the topping harden up at all or does it stay gooey like a frosting would? I want to make this for Christmas gifts, but I need to be able to stack the fudge and I do not know if these are stackable. Thanks!

    • Erica says:

      It should stay gooey and soft. I don’t think I would stack them…

  9. Lisa says:

    What temperature should the sugar and milk mixture be at? I can’t seem to get a consistent product going only on boiling time.

    • Erica says:

      We don’t use a candy thermometer for this recipe so it is hard to say.. :/ What elevation are you at? You may just need to boil a little longer if you are higher in elevation

  10. marie says:

    Why does this need to be refrigerated?

    • Erica says:

      I suppose it doesn’t, I have just found if I leave it out, it gets too soft (we keep our house pretty warm in the winter)

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