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Grab a square of this luscious German chocolate fudge, where creamy chocolate meets a sweet coconut-and-pecan layer, inspired by the beloved cake. It’s simple to throw together, makes a splash for parties, gifts, or whenever you just want something sweet. Trust me, everyone will be asking for more!
Irresistible German Chocolate Fudge
It’s all about that chewy chocolate topped with coconut and pecans for a little crunch. You don’t have to bake a thing, but it looks like you spent hours. Creamy, crunchy, sweet, and rich—every bite. Make it for a party or to pass out as a gift. Folks will talk about it for ages.
Must-Have Components
- Topping Goodies:
- Pecans: 3/4 cup (75g), toasted and chopped small (about 1/4 inch)
- Sweetened shredded coconut: 3/4 cup (75g), fine and on the moist side (15-20% moisture)
- Pure vanilla extract: 1/2 teaspoon (2.5ml)
- Egg yolk: 1 large (18g), at 65°F (18°C)
- Unsalted butter: 2 tablespoons (28g), at 65°F (18°C)
- Granulated sugar: 1/2 cup (100g), cane sugar
- Evaporated milk: 1/2 cup (120ml), at 70°F (21°C)
- Middle Chocolate Mix:
- Pure vanilla extract: 1 teaspoon (5ml), clear type
- Sweetened condensed milk: 7 oz (198g), at 70°F (21°C)
- Milk chocolate: 1 cup (175g) chips, 30-33% cacao
- Bottom Chocolate Base:
- Unsalted butter: 2 tablespoons (28g), at 65°F (18°C)
- Sweetened condensed milk: 7 oz (198g), at 70°F (21°C)
- Semi-sweet chocolate: 3 cups (525g) chips, 54-56% cacao
How To Pull It Off
- Get Ready
- First, line your 8x8 pan with parchment that hangs over the edge so you can pull the fudge out easily. Make sure your kitchen is cool and not humid (about 68-72°F under 60% humidity). Get your double boiler set up.
- Create the Topping
- Start by mixing evaporated milk, sugar, butter, and the egg yolk in a heavy pot. Stir constantly over medium (about 325°F) until it gets thick or hits 175°F, or when it coats your spoon. Take it off heat as soon as you spot bubbles.
- Add Pecans and Coconut
- Let that mixture cool down to about 110°F, then mix in your shredded coconut and pecans till it all looks even. When it’s about 100-110°F, smooth it over your chocolate layers.
- Middle Chocolate Layer
- Melt the milk chocolate, condensed milk, and vanilla for the center until it hits 110°F. Spread it gently over the cold base, about 1/4 inch thick. Chill again till the top is just firm.
- First Chocolate Base
- In your double boiler, melt semi-sweet chocolate, condensed milk, and butter, keeping the temp under 120°F (shoot for 115°F). When it’s glossy with no lumps, pour it into your prepared pan and get it filled even at about 1/2 inch thick.
- Chill the First Layer
- Pop that pan in the fridge at 40°F for 30 minutes, until it’s just set but a bit tacky still (about 45°F at the surface).
- Finish and Cut
- Once the topping’s on, return it to the fridge for at least 2 more hours (internal temp should be 40°F). Run a sharp, warmed, and wiped blade through to make neat 1-inch pieces.
Serving And Storing Ideas
Keep the fudge sealed up in the fridge and it'll last up to a week. Want it to last longer? Wrap each chunk in parchment, stash them in the freezer—good for about 3 months. Serve them straight from the fridge or let them warm up a bit. Goes great with some coffee or hot chocolate if you’re feeling fancy!
Make It Your Own
- For Gluten-Free: Pick chocolate chips that are certified gluten-free.
- Vegan Friendly: Try a dairy-free condensed milk and swap in a plant-based butter.
- No Nuts Needed: Just add more coconut or skip the nuts—still tastes awesome and safe for allergies.
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Helpful Hints & FAQs
If you want sharp pieces, heat the blade of your knife under hot water, dry it, then cut the fudge. Need more for a crowd? Double everything and use a 9x13 pan. Love dark chocolate or super coconut flavor? Swap in dark chips or add more coconut, whatever tastes best for you!
Common Questions
- → Why did my fudge turn grainy?
Heating the chocolate too much can make it gritty. Try microwaving in short bursts and stirring a bunch. Once it looks smooth, stop heating it.
- → Can I make the topping ahead?
Yep, you can prep the coconut-pecan topping in advance and stash it in your fridge. Warm it up a little before spreading and it’ll go on easier.
- → Why isn't my fudge setting properly?
You gotta chill every layer all the way before pouring on the next. Pop it in the fridge until it’s solid before moving on.
- → Can I freeze this fudge?
Totally! Freeze up to three months. Wrap it with plastic then foil, and let it thaw in the fridge when you need it.
- → Why did my topping curdle?
If you heat the egg yolk real fast, it’ll curdle. Cook it over medium, not high, and keep stirring for a smooth topping.