This fudge recipe combines the rich, chocolatey goodenss of traditional fudge with the classic coconut-pecan frosting found on a German chocolate cake. It is truly a winning combination.

There’s nothing I enjoy making (and eating) more around the holidays than fudge. Usually just a simple chocolate fudge will satisfy my sweet tooth like nothing else.

But sometimes something a little more unique and decadent is in order. Like this German Chocolate Fudge.

It’s supremely gooey and delicious.

The texture of this fudge is amazing. You have a creamy, smooth fudge layer covered in an insanely gooey icing with the crunch of coconut and pecans.

I must say that it rivals Buckeye Fudgefor my all time favorite fudge. It’s hard not to eat piece after piece.

How To Make

(More detailed instructions in recipe card below.)

Prepare the fudge base. Place butter and chocolate chips in a large bowl. In a saucepan, bring the sugar and eveaporated milk to a boil. Stir constantly for 10 minutes and then pour over the butter and chocolate chips. Use an electric mixer to beat for 3 minutes. Mix in vanilla and spread in a greased 9×13-inch pan. Refrigerate for 1 hour.
Make the Coconut Pecan Icing. Stir together heavy cream, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring frequently, until it thickens. Remove from heat and stir in coconut and pecans.
Assemble. Let frosting cool for 15 minutes and then spread on top of fudge.
Cut and Set. Let frosting cool completely and then cut into small squares.