A sweet, caramely mix of nuts and coconut in the middle of creamy, decadent fudge. German Chocolate Fudge is the perfect chocolate fix for your summer chocolate craving!
Did you know today is National Fudge Day?!
Most of us cherish the special fudge making moments in the middle of winter, during the holidays.
But, when you think about it…. fudge is one of the easiest sweet treats to make on a hot summer day!
There’s no turning on an oven to make this special chocolaty treat.
German Chocolate Fudge has such a divine texture AND taste!
One bite and you’ll be in LOVE with the delectable creamy chocolate encircling a nutty caramely coconut center.
This idea came about when Father’s Day was approaching, and all the men in my life (my boys and their dads) LOVE German Chocolate anything.
Although, the whole cake thing was not going to happen.
Was not in the cake baking kind of mood at that moment.
I wanted something fast… and easy.
So, the German Chocolate Fudge was in the making.
I wanted the same caramely texture that you’d find in a traditional German Chocolate cake.
But, all in the middle of creamy fudge.
I was off to create and test the few pounds of chocolate in my science kitchen.
Needless to say, it came out a winner!
The texture (and taste) came out exactly how I envisioned in my mind… sometimes in my dreams.
This German Chocolate Fudge is loved by not just the men in my life… but the mail lady and the kids in the neighborhood, too!
Hope you have lots of fun making and eating FUDGE this summer!
- 2/3 cup evaporated milk
- 1 2/3 cup granulated sugar
- 1 teaspoon vanilla
- pinch of salt
- 1 1/2 cup mini marshmallows
- 1 1/2 cup chocolate chips (semi sweet, dark chocolate, or milk chocolate)
- 1/3 cup evaporated milk
- 2/3 cup light brown sugar
- 1 teaspoon vanilla
- 2 tablespoons (unsalted) butter
- 1/2 cup mini marshmallows
- 1/2 cup shredded coconut
- 1/4 cup chopped pecans or walnuts
- Begin with making the filling. In a small heavy sauce pan, bring 1/3 cup evaporated milk, 2/3 cup light brown sugar, butter, and 1 teaspoon vanilla to a medium-high boil for 6 minutes. stir constantly, as to not burn. Turn off heat and stir in 1/2 cup mini marshmallows until all has melted. Add shredded coconut and your choice of chopped nuts. Stir and set aside.
- For the fudge, bring 2/3 cup evaporated milk, 1 2/3 cup granulated sugar, 1 teaspoon vanilla, and salt to a boil over medium heat. Cook for 4 minutes, stir constantly. Remove from heat.
- Pour over marshmallows and white chocolate in a large mixing bowl. Stir until all combined and the chocolate chips and marshmallows are melted.
- Spread half of the fudge mixture into a lined 8 inch by 8 inch baking dish. Line the pan with parchment paper or aluminum foil. (It makes it so much easier to lift and cut after it is all set up.)
- Drop small spoonfuls of the coconut and nut filling onto the top of the fudge. Do not spread. There will be enough to drop on all parts of the fudge. Pour the rest of the fudge mixture on top of the filling. Lightly and evenly spread the fudge mixture on top of the filling.
- The fudge mixture will immediately start to cool. Set into the refrigerator for 30 minutes or longer before cutting. Enjoy!
- Store in refrigerator covered with plastic wrap, for up to 7 days. Makes about 16 large cut pieces or about 2 dozen small cut pieces.
Celebrate National Fudge Day with a whole lot of other fudge recipes I gathered up and shared with my dear, sweet friend, Gina over at Kleinworth & Co.!
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