@sweetspoonrecipes: This German Chocolate Coconut Pecan Fudge tops a velvety sweet chocolate base with a thick, gooey toasted coconut and crunchy pecan caramel crown 🍫 Homemade 2-Layer German Chocolate Coconut Pecan Fudge Everyone at our family dinner said this tastes just like a slice of classic German chocolate cake. Ingredients: • 4 oz (115 g) sweet German baking chocolate, finely chopped • 1 1/2 cups (255 g) semi-sweet chocolate chips • 1 can / 14 oz (300 ml) sweetened condensed milk • 6 tbsp (85 g) unsalted butter, divided (2 tbsp for fudge, 4 tbsp for topping) • 1/4 tsp (1.5 g) fine salt, divided (1/8 tsp per layer) • 2 tsp (10 ml) pure vanilla extract, divided (1 tsp per layer) • 1/2 cup (120 ml) evaporated milk • 2 large (36 g) egg yolks • 1/3 cup (65 g) granulated sugar • 1/3 cup (65 g) packed light brown sugar • 1 cup (85 g) sweetened shredded coconut, toasted • 1 cup (115 g) toasted pecans, coarsely chopped • 2 tbsp (30 g) dark chocolate, melted (for drizzling) Directions: 1. Line an 8-inch (20 cm) square metal baking pan with parchment paper, leaving an overhang on the sides for easy removal. 2. In a heavy-bottomed saucepan over low heat, combine the chopped sweet German baking chocolate, semi-sweet chocolate chips, sweetened condensed milk, 2 tbsp (30 g) unsalted butter, and 1/8 tsp (0.75 g) fine salt, stirring constantly with a silicone spatula until melted smooth. 3. Remove the chocolate fudge from the heat, stir in 1 tsp (5 ml) pure vanilla extract, and spread evenly into the prepared pan to set while making the topping. 4. In a clean saucepan, whisk together the evaporated milk, egg yolks, granulated sugar, light brown sugar, remaining 4 tbsp (55 g) unsalted butter, and remaining 1/8 tsp (0.75 g) fine salt, then cook over medium-low heat for 8 to 10 minutes while stirring constantly until bubbling and thickened into a glossy golden custard. 💡 Tip: Whisk the egg yolks and evaporated milk together completely before turning on the burner, so the yolks temper smoothly into a rich caramel custard instead of scrambling. 5. Remove the golden custard from the heat and fold in the remaining 1 tsp (5 ml) pure vanilla extract, toasted shredded coconut, and chopped toasted pecans until thickly coated. 6. Spoon the warm coconut-pecan topping evenly over the chocolate fudge layer, drizzle thin ribbons of melted dark chocolate across the top, and refrigerate for 2 hours until completely firm before lifting out via the parchment overhang and slicing into neat squares. Prep: 15 mins | Cook: 15 mins | Total: 150 mins Kcal: ~285 per serving | Servings: 16 Save this decadent German chocolate fudge recipe now so you have a showstopping dessert ready for your next Sunday dinner 🔖 Is that gooey coconut-pecan topping your favorite part of German chocolate cake too? ⬇️ #homemadefudge #germanchocolate #coconutpecan #chocolatelovers #tiktokgrowthchallenge

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Tuesday 27 October 2026 13:48:35 GMT