German Chocolate Fudge

By KitchenGnome

Ingredients

• For 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 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!

Details

Servings 1
Adapted from favfamilyrecipes.com

Preparation

Step 1

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 scortch. 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.