Pin it
Indulge in the decadent flavors of German Chocolate Fudge, a delightful treat that combines creamy chocolate layers with the nutty, sweet coconut pecan topping inspired by the classic German chocolate cake. Perfect for holidays, gifting, or satisfying a sweet tooth, this easy-to-make fudge is a show-stopping dessert that everyone will love!
Why German Chocolate Fudge Shines
This fudge is the ultimate combination of rich, velvety chocolate and a textured coconut pecan topping. Its no-bake preparation makes it simple yet impressive, while its layered design brings together creamy and crunchy elements. Whether for celebrations, dessert tables, or thoughtful homemade gifts, this fudge is a guaranteed crowd-pleaser.
Essential Ingredients For Success
- Base Layer Components:
- Semi-sweet chocolate: 3 cups (525g) chips, 54-56% cacao content
- Sweetened condensed milk: 7 oz (198g) at 70°F (21°C)
- Unsalted butter: 2 tablespoons (28g) at 65°F (18°C)
- Middle Layer Components:
- Milk chocolate: 1 cup (175g) chips, 30-33% cacao content
- Sweetened condensed milk: 7 oz (198g) at 70°F (21°C)
- Pure vanilla extract: 1 teaspoon (5ml) clear variety
- Topping Components:
- Evaporated milk: 1/2 cup (120ml) at 70°F (21°C)
- Granulated sugar: 1/2 cup (100g) pure cane
- Unsalted butter: 2 tablespoons (28g) at 65°F (18°C)
- Egg yolk: 1 large (18g) at 65°F (18°C)
- Pure vanilla extract: 1/2 teaspoon (2.5ml)
- Sweetened shredded coconut: 3/4 cup (75g) fine shred, moisture content 15-20%
- Pecans: 3/4 cup (75g) toasted, chopped to 1/4-inch pieces
Step By Step Instructions
- Environment Preparation
- Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Line 8x8-inch pan with parchment, leaving 2-inch overhang. Prepare double boiler system.
- Base Layer Development
- Heat chocolate, condensed milk, and butter in double boiler to 115°F (46°C). Stir until completely smooth with no lumps. Temperature should not exceed 120°F (49°C). Pour into prepared pan, creating 1/2-inch even layer.
- Initial Setting Phase
- Refrigerate base layer at 40°F (4°C) for 30 minutes until surface temperature reaches 45°F (7°C). Surface should be firm but still slightly tacky.
- Middle Layer Formation
- Heat milk chocolate components to 110°F (43°C). Spread over set base layer in 1/4-inch thickness. Return to refrigerator until surface reaches 45°F (7°C).
- Topping Development
- Combine evaporated milk, sugar, butter, and yolk in heavy saucepan. Cook over medium heat (325°F/163°C) while stirring constantly until mixture reaches 175°F (79°C) or coats back of spoon. Remove from heat at first bubble.
- Coconut Pecan Integration
- Cool topping to 110°F (43°C). Fold in coconut and pecans until evenly distributed. Spread over chocolate layer while maintaining 100-110°F (38-43°C).
- Final Setting
- Refrigerate completed fudge for minimum 2 hours until internal temperature reaches 40°F (4°C). Cut into 1-inch squares using heated knife (dipped in 120°F/49°C water, dried between cuts).
Tips for Serving and Storage
Store fudge in an airtight container in the refrigerator for up to a week. For longer storage, wrap pieces individually in parchment and freeze for up to 3 months. Serve chilled or at room temperature, and pair with coffee or hot chocolate for an indulgent experience.
Customizing Your Fudge
- Gluten-Free: Use certified gluten-free chocolate chips.
- Vegan Alternative: Substitute butter with plant-based options and use dairy-free condensed milk.
- Nut-Free: Replace pecans with extra coconut or omit entirely for allergy-friendly fudge.
Pin it
FAQs and Expert Tips
For clean slices, use a sharp knife warmed under hot water and wiped dry. Double the recipe in a 9x13-inch pan for larger gatherings. Adjust flavors by using dark chocolate or increasing coconut for a personalized touch.
Frequently Asked Questions
- → Why did my fudge turn grainy?
Overheating chocolate can cause graininess. Use short microwave intervals and stir frequently to prevent this. Stop heating as soon as it's smooth.
- → Can I make the topping ahead?
Yes, the coconut pecan topping can be made ahead and stored in the fridge. Warm slightly before spreading to make it easier to work with.
- → Why isn't my fudge setting properly?
Each layer needs proper chilling time. Make sure to refrigerate until completely firm before adding the next layer.
- → Can I freeze this fudge?
Yes, it freezes well for up to 3 months. Wrap tightly in plastic wrap and foil, then thaw in the refrigerator.
- → Why did my topping curdle?
The egg yolk can curdle if heated too quickly. Stir constantly and cook over medium heat, not high, for smooth results.