A simple, fool-proof recipe for chocolate fudge layered with coconut pecan German chocolate filling made easy with sweetened condensed milk.
JUMP TO RECIPEMaking fudge can be a challenge. I’ve sampled my share of sugar-grit from undercooked fudge and plenty of overcooked chalky fudge too.
A gozillion years ago when I was a teenager I made the recipe on the can of Eagle Brand sweetened condensed milk and haven’t made it any other way since.
It’s the easiest, simplest recipe out there and it’s always perfect because you can’t screw it up. Well, if you cook it way too long you can. But you won’t. It’s obvious when it’s done because it’s done as soon as the chocolate chips melt.
REASONS I LOOOOOVE THIS RECIPE FOR EASY GERMAN CHOCOLATE FUDGE
It's Practical – because the German chocolate filling is between the layers of chocolate fudge instead of on top, the fudge can be stacked which makes it perfect for displaying, storing and/or gifting.
It's Fool-Proof – by using sweetened condensed milk instead of sugar, we don’t have to worry about reaching the correct temperature (too low and the fudge won’t set, too high and the fudge becomes brittle).
It's Decadently Delicious – there’s a reason gooey, caramelly german chocolate filling gets paired with chocolate: they’re perfect together!
It's the Perfect Accompaniment – when I’m putting together homemade sweets for Christmas parties, cookie trays or gift baskets, I make a lot of treats that aren’t chocolate (thumbprint cookies, white chocolate trash, snowball cookies, butterscotch haystacks, jim-jams, etc.) so I love to add this fudge for the chocolate lovers!
Here are those recipes if you'd like to take a gander:
INGREDIENTS NEEDED TO MAKE EASY GERMAN CHOCOLATE FUDGE
- Chocolate chips
- Sweetened condensed milk
- Vanilla extract
- Brown sugar
- Sweetened flaked coconut
- Chopped toasted pecans
- Real butter
- Salt
I mentioned this above but I’m VERY MUCH about being practical when I make any recipe, especially sweets. I rarely make cupcakes because they’re a pain to store and transport unless you have a special carrier (I don’t).
I’m not into “special” stuff in the kitchen. I don’t do gadgets. I don’t like trendy appliances.
Whatever the opposite of a hoarder is, that’s what I am. I don’t like stuff. I really don’t like stuff on my counters. And I don’t like my cabinets and drawers filled with specialty items I will rarely use.
I have a crock pot and a stand mixer and… that’s about it. My family is too big for most air-friers (six teens and adults eat a LOT at suppertime) so I just use my convection oven to accomplish the same results. I don’t have an instant pot because I have a pressure cooker.
Uhhhhhh... where was I even going with this???
Oh yeah! I’m practical. Which is why I like this recipe because unlike most German chocolate fudge recipes, the filling is on the inside of the fudge, not on top. So I can store, display and/or transport this dreamy fudge easy-peasy because I can layer it or stack it in a container.
This is why I don’t make decorated sugar cookies. Or decorated anything really. I gotta stack it!! In smallish, tidy containers that don’t take up too much space in my life!
Recipe for Easy German Chocolate Fudge
Easy German Chocolate Fudge
Ingredients
- 3 cups (18 oz.) semi-sweet chocolate chips
- 1 14-oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- German Chocolate Filling (below)
- 2 tablespoons each coconut and chopped pecans
- 1 14-oz can sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup real butter
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups sweetened flaked coconut
- 1 1/2 cups finely chopped toasted pecans
Instructions
- Line a 9x9 baking dish with wax paper or aluminum foil; set aside.
- Prepare German chocolate filling first (see below). While the filling is cooling slightly, make the chocolate fudge.
- To make the chocolate fudge, combine one can sweetened condensed milk, chocolate chips and salt in a double boiler. Heat over medium heat just until chocolate is melted, stirring continually (do not overcook – heat only until chocolate melts). Stir in vanilla extract.
- Spoon half of the chocolate fudge into the bottom of the prepared pan then spread evenly.
- Dollop German chocolate filling on top of chocolate fudge then spread evenly.
- Spoon remaining chocolate fudge over German chocolate filling then spread evenly.
- Sprinkle coconut and pecans over fudge. Cool to room temperature then cover. Refrigerate fudge one hour OR let set 6-8 hours until completely set.
- Remove fudge from pan (lifting up on the wax paper or foil) then cut into 36 squares.
- Combine sweetened condensed milk, brown sugar, butter, vanilla and salt in a saucepan then heat over medium-high heat until boiling, stirring constantly.
- Once boiling, cook and stir for 2 minutes. Remove from heat.
- Stir in coconut and pecans. Let mixture cool a bit while preparing the chocolate fudge (no more than 10 minutes).
Notes
- I really do think you should toast the pecans. This is one of those recipes that's worth the effort because you can really taste the pecans when they're toasted. I just toss mine in the pan I'm going to make the German Chocolate Filling then heat them on the stove until fragrant.
- You can absolutely toast the coconut too if you'd like.
- Use salted butter in the German Chocolate Filling or increase the salt to 1/4 teaspoon.
I made this to give away for Christmas this year and it was a big hit with everyone! Thanks for the recipe! :)
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