German Chocolate Fudge

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Egg yolks

• Canned Goods

  • 1 (12-ounce can Evaporated milk

• Baking & Spices

  • 2 cups Milk chocolate chips
  • 2 cups Semi-sweet chocolate chips
  • 6 cups Sugar
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Angel hair coconut, sweetened
  • 1 cup Pecans, toasted

• Dairy

  • 8 cut into pieces 16 tablespoons (2 sticks butter
  • 6 tbsp Butter
  • 1 1/2 cups Heavy whipping cream

Found on spicysouthernkitchen.com

Description

Directions

• Place the 16 tablespoons of butter and chocolate chips in a large bowl.
• In a medium saucepan, bring sugar and evaporated milk to a boil. Stir constantly for 10 minutes.
• Pour sugar mixture over the butter and chocolate chips.
• Use an electric mixer to beat the mixture for 3 minutes. Mix in vanilla extract.
• Spread mixture evenly into a greased 9X13-inch pan. Refrigerate at least 1 hour before adding icing.
• To make icing, stir together heavy cream, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat until mixture is thick enough to coat the back of a spoon, stirring frequently.
• Add coconut and pecans and mix well. Let icing cool 15-20 minutes before pouring on fudge.

Nutrition