German Chocolate Fudge
The best homemade fudge recipe you’ll ever taste!! If you love German chocolate cake then this German Chocolate Fudge is a must-try treat! The butter pecanย topping MAKES it!
The Best German Chocolate Fudge
When I was pregnant with my third daughter, I was practically addicted to German chocolate cake. I think in the last 2 weeks of my pregnancy I got a piece from our local bakery every single day!
How I wish I’d had this German Chocolate Fudge recipe back then!! If you’re a fan of German chocolate cake (like me) then you will absolutely LOVE it!!
This is an easy German chocolate fudge because you can make it a day ahead and have it ready to serve when you need it.
But the taste is what really makes this German chocolate fudge the BEST ever…
The chocolate is silky smooth, and the topping is gooey and a little crunchy, and when you put them together, they make a decadent, irresistible combination everyone will love!
I’ve seen recipes for 2 ingredient German chocolate fudge, and while easy, they’re not going to be quite the same. It’s the extra layer of German chocolate frosting that is seriously the best part! A tiny bit of extra effort…but SOOOO worth it!!
German Chocolate Fudge Ingredients
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For the Fudge:
- 1 package chocolate almond bark
- 2 Tablespoons butter
- 1 can sweetened condensed milk
For the Topping:
- 1 can sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 1/2 cups shredded coconut (you can use sweetened or unsweetened depending on preference)
- 1 1/2 cups chopped pecans
Kitchen Supplies Used:
- 8 x8 inch baking pan (you can also use 9×9 if that’s what you have)
- Parchment paper
- Microwave safe bowls
How to Make German Chocolate Frosting Fudge
A free printable copy of this recipe is available at the bottom of the post, below photo instructions.
To Make the Chocolate Fudge:
Line a 8×8″ or 9×9″ dish with parchment paper.
Break chocolate almond bark into squares and place in a microwave-safe bowl with butter and condensed milk.
Microwave for 2-3 minutes, in 20 second intervals, stirring in between, until melted and smooth.
Pour melted chocolate mixture into your prepared baking dish and smooth the top with a spatula. Place in fridge for an hour.
To Make the Topping:
Add milk, sugar, butter, and vanilla to a saucepan and bring to a boil, stirring constantly.
Cook over medium low heat for about 3 minutes, continuing to stir, until the mixture begins to thicken to a pudding-like consistency.
TIP: 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.
Remove from heat and stir in chopped pecans and shredded coconut. Allow to cool for 15-20 minutes.
TIP: You can use sweetened or unsweetened coconut depending on your preference and how sweet you want your finished fudge to be.
After cooling, stir your topping, then spread on top of the chocolate fudge you made earlier.
Return dish to fridge for at least 3-4 hours, or until set.ย When fudge is completely set, cut in one inch squares and serve.
Recipe Notes and Tips
- This recipe makes about 16-20 squares when using a 9×9″ baking pan.
- If you’ve never used or worked with Chocolate Almond Bark before, it is a type of melting chocolate typically found on the baking aisle. It comes in chocolate and white chocolate varieties and is really easy to work with. It has nothing to do with almonds, and does not contain almonds โ I’m not sure why it’s called Almond Bark!
- You can substitute pretzels for the nuts; just break pretzels into really small pieces that resemble chopped nuts.
More of our Favorite Homemade Fudge Recipes
German Chocolate Fudge Recipe (Printable Copy)
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German Chocolate Fudge
Ingredients
Fudge Ingredients
- 1 package chocolate almond bark (about 24 ounces)
- 2 Tablespoons butter
- 14 ounces sweetened condensed milk (1 can)
Topping Ingredients
- 14 ounces sweetened condensed milk (1 can)
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 1/2 cups shredded coconut
- 1 1/2 cups chopped pecans
Instructions
To Make the Chocolate Fudge:
- Line a 9x9" dish with parchment paper.
- Break chocolate almond bark into squares and place in a microwave-safe bowl with butter and condensed milk.
- Microwave for 2-3 minutes, in 20 second intervals, stirring in between, until melted and smooth.
- Pour melted chocolate mixture into your prepared baking dish and smooth the top with a spatula. Place in fridge for an hour.
To Make the Topping:
- Add milk, sugar, butter, and vanilla to a saucepan and bring to a boil, stirring constantly.
- Cook over medium low heat for about 3 minutes, continuing to stir, until the mixture begins to thicken to a pudding-like consistency.
- Remove from heat and stir in chopped pecans and shredded coconut. Allow to cool for 15-20 minutes.
- After cooling, stir your topping, then spread on top of the chocolate fudge you made earlier.
- Return dish to fridge for at least 3-4 hours, or until completely set.
Notes
- Makes 16-20 squares
- Chocolate Almond Bark before, it is a type of melting chocolate typically found on the baking aisle. It does not contain almonds or nuts.
- You can substitute pretzels for the nuts; just break them into really small pieces to resemble chopped nuts.
Nutrition
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