This German Chocolate Fudge is deeply chocolatey and rich, layered with a creamy coconut‑pecan frosting. It’s the kind of treat I reach for when I want something decadent and luxurious to share (or keep all to myself).
Why You’ll Love This Recipe
I love this recipe because it combines two of my favorite flavors: smooth chocolate fudge and the classic German chocolate topping of coconut and pecans. The contrast between the fudgy base and the nutty, coconut‑studded frosting feels indulgent without being overly sweet. It’s also approachable—no special equipment or techniques—and perfect for gifting or holiday dessert tables.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Fudge
1 cup semisweet chocolate chips
2 cups milk chocolate chips
14 oz (300 mL) sweetened condensed milk
2 teaspoons vanilla extract
For the Frosting
1 cup heavy cream
3 egg yolks
1 cup granulated sugar
4 tablespoons butter
¾ cup chopped pecans
1½ cups shredded sweetened coconut
Directions
Make the Fudge
Line an 8×8‑inch square pan with parchment paper (or foil) and lightly spray or grease it; set aside.
In a microwave‑safe bowl, combine the semisweet chocolate chips, milk chocolate chips, condensed milk, and vanilla extract.
Microwave on high for 1½ minutes, pausing every 30 seconds to stir, until the mixture is completely melted and smooth.
Pour the chocolate mixture into the prepared pan and spread it evenly (it will be quite thick).
Cover and chill in the refrigerator for at least 1 hour (until it’s firm enough to spread frosting over).
Make the Frosting
While the fudge is chilling, whisk together the heavy cream, egg yolks, and sugar in a medium saucepan.
Place the pan over medium heat, add the butter, and stir until the butter is melted.
Continue cooking and stirring frequently until the mixture becomes bubbly and thickens (about 10 minutes).
Remove from heat, then stir in the chopped pecans and shredded coconut.
Let the frosting cool about 20 minutes so it thickens slightly but is still spreadable.
Spread the frosting over the chilled fudge.
Return the frosted fudge to the refrigerator and chill for another hour (or until fully set).
Remove from pan using the parchment overhang, cut into 1‑inch squares, and serve.
Servings and timing
Makes: about 36 squares
Prep time: ~5 minutes
Cook time: ~18 minutes
Total time (including chilling): ~2 hours 23 minutes
If you skip some chilling time, it may firm up more slowly, so plan accordingly.
Variations
I sometimes swap in dark chocolate chips for one of the chocolate types (semisweet or milk) to give a deeper chocolate flavor.
For a nut‑free version, omit the pecans (though you lose part of the “German chocolate” character).
Add a pinch of sea salt on top for a sweet‑salt contrast.
Stir in a teaspoon of espresso powder to the fudge base to intensify the chocolate flavor.
Storage / reheating
Store at room temperature in a covered, airtight container for up to one week.
Or keep in the refrigerator for up to two weeks.
For longer storage, wrap tightly and freeze (up to 3 months). When freezing, I wrap pieces individually and thaw in the fridge before serving.
I don’t recommend reheating—just serve cold or at room temperature.
FAQs
What kind of chocolate chips work best?
I use a mix of semisweet and milk chocolate chips for balance—the semisweet adds depth, and the milk chips bring sweetness and creaminess. You can adjust proportions or use dark chocolate if you prefer.
Can I skip the microwave and do this on the stove?
Yes. I sometimes use a double boiler (a heatproof bowl over simmering water) to melt the chocolate and condensed milk gently. Stir continually until fully melted and smooth.
How do I know when the frosting is done cooking?
I watch for it to become bubbly and thick enough to coat the back of a spoon. It should pull away from the edges of the saucepan. Be careful not to overcook or it may curdle.
Can I make this ahead for a party?
Absolutely. I often make it a day or two ahead, store it in the refrigerator, and leave it at room temperature for an hour before serving. It holds up well.
Can I use a different pan size?
You could, but it will affect thickness and chilling time. The 8×8 pan ensures nice, even squares. If you use a larger pan, expect thinner fudge and possibly less chilling time needed.
Conclusion
I hope this version of German Chocolate Fudge becomes one of your favorites. The fudgy, chocolate base paired with the coconut‑pecan frosting hits all the right notes of “classic yet indulgent.” When I make a batch, it never lasts long—so tuck away a few pieces for yourself!
This German Chocolate Fudge is a rich, indulgent dessert featuring a chocolatey base topped with a creamy coconut‑pecan frosting. It’s an easy, crowd-pleasing treat perfect for holidays or gifting.
Ingredients
1 cup semisweet chocolate chips
2 cups milk chocolate chips
14 oz (300 mL) sweetened condensed milk
2 teaspoons vanilla extract
1 cup heavy cream
3 egg yolks
1 cup granulated sugar
4 tablespoons butter
¾ cup chopped pecans
1½ cups shredded sweetened coconut
Instructions
Line an 8×8‑inch square pan with parchment paper and lightly grease it; set aside.
In a microwave‑safe bowl, combine semisweet chocolate chips, milk chocolate chips, condensed milk, and vanilla extract.
Microwave on high for 1½ minutes, stirring every 30 seconds, until smooth and melted.
Pour the mixture into the prepared pan and spread evenly.
Cover and chill in the refrigerator for at least 1 hour.
In a medium saucepan, whisk together heavy cream, egg yolks, and sugar.
Place over medium heat, add butter, and stir until melted.
Continue cooking and stirring frequently until thick and bubbly (about 10 minutes).
Remove from heat and stir in chopped pecans and shredded coconut.
Let the frosting cool for about 20 minutes until slightly thickened.
Spread the frosting over the chilled fudge.
Return to the refrigerator and chill for another hour until fully set.
Remove from pan using parchment overhang, cut into 1‑inch squares, and serve.
Notes
Store in an airtight container at room temperature for 1 week or in the refrigerator for 2 weeks.
Freeze for up to 3 months; thaw in the fridge before serving.
Do not reheat—serve cold or at room temperature.
For deeper chocolate flavor, substitute dark chocolate chips.
For a nut-free version, omit pecans.
Add sea salt on top for contrast or espresso powder in fudge for intensity.