German Chocolate Fudge
Have you ever treated yourself to German Chocolate Fudge before? If not, it’s time to take matters into your own hands and make up your own batch!
We love the taste of German Chocolate Cake. And we also love the taste and flavor of fudge. To us, the combination of the two just makes perfect sense! So much so that it’s a simple recipe that we’re excited to share with all of you!
(and PS – the fudge part of this recipe only requires three simple ingredients!)
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! Big plus..it is super easy to make so it’s perfect for taking to parties as a dessert or for gift giving during the holidays.
Should I use sweetened coconut shreds for this recipe?
That is entirely up to you. We have used both. Both are fine to use it just depends on what you choose. Some people really like super sweet desserts so it makes sense to use the sweetened coconut and add in even more sugar but for us, we don’t care for it as much. If you’re unsure about what you want to do, why not try half and half? Do some unsweetened and some sweetened and see what you like better.
Do you have to store the leftover fudge in the fridge?
No you’re going to need to keep the leftover pieces of fudge in an air tight container in a cool place. Wrap each piece of fudge in waxed paper then place it in an air tight container. Wax paper prevents the fudge from sticking together and if your giving it as a gift it just looks nicer if its smoother or as smooth as possible. If you have a lot leftover, consider gifting some to your family and friends to share in all that sweetness. Or, you can put it in a freezer container and store it in your freezer as well. Fudge freezes surprisingly well so that means you can save it to enjoy it later on down the road, too.
If you’re in the mood for a simple fudge recipe that doesn’t take long to make, you’re going to love this German Chocolate Fudge recipe for sure. Gather up your needed ingredients and get started baking. You’re going to be hooked after that very first bite!
If you are looking for a super easy fudge recipe that usually comes out perfect every time, melts in your mouth, is super smooth and creamy….this German Chocolate Fudge recipe for you!
OTHER FUDGE RECIPES YOU WILL LOVE:
Have you ever treated yourself to German Chocolate Fudge before? If not, it's time to take matters into your own hands and make up your own batch!
package of chocolate almond bark
- 2 tbsp. butter
- 1 can sweetened condensed milk
- 1 can sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 tsp. vanilla extract
- 1 1/2 cups coconut
Break up the package of Chocolate Almond Bark (melting chocolate); 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 sweetened condensed 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!
Serves 16 – 20
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.