German chocolate fudge
Thank you Kris Bordessa at Attainable Sustainable for introducing me to this fabulous fudge recipe. I put my own spin on it this Christmas season by infusing it with some of my favorite ingredients–coconut and walnuts.
Servings: 1 9×13″ pan — plenty of thick pieces
3 cups semi-sweet chocolate chips
1 cup butter
4 1/2 cups sugar
7-oz. jar marshmallow creme
12-oz. can evaporated milk
2 tbsp. vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups shredded coconut (divided–if you have time, toast it!)
1 tsp. Espresso powder or black onyx powder
1 tsp. coconut extract (opt.)
3/4 cup mini chocolate chips (opt. Ghirardelli are my fav)
- Place the chocolate chips, butter, and marshmallow creme in a large bowl.
- In a large cooking pot, heat together the evaporated milk and the sugar. Bring the mixture to a slow boil then keep it simmering at medium-high heat. Stir the mixture for 8 minutes. (Watch it! It can boil over.)
- Pour the hot milk mixture into the bowl with the chocolate chips.
- Beat the mixture using an electric mixer until it starts to thicken.
- Stir in vanilla, coconut extract, 1 cup coconut, walnuts, and mini chocolate chips.
- Prepare a 9 x 13″ pan by lining it with parchment paper, coat lightly with cooking spray.
- Spread the fudge mixture into the prepared pan. Sprinkle with the remaining coconut. Gently press the coconut into the fudge.
- Place the fudge into the refrigerator until the fudge becomes hardened.
- Cut into smaller 1″ pieces using a sharp knife.
Tip: I like to place the pieces into mini paper muffins wrappers. The perfect bite-sized pieces ready for eating!