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!
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.
- 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!
- 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.