German chocolate fudge with a bite picThank 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


IngredientsGerman Chocolate Fudge Piece pic

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)



  1. Place the chocolate chips, butter, and marshmallow creme in a large bowl.
  2. 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.)
  3. Pour the hot milk mixture into the bowl with the chocolate chips.
  4. Beat the mixture using an electric mixer until it starts to thicken.
  5. Stir in vanilla, coconut extract, 1 cup coconut, walnuts, and mini chocolate chips.
  6. Prepare a 9 x 13″ pan by lining it with parchment paper, coat lightly with cooking spray.
  7. Spread the fudge mixture into the prepared pan. Sprinkle with the remaining coconut. Gently press the coconut into the fudge.
  8. Place the fudge into the refrigerator until the fudge becomes hardened.
  9. 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!

 German Chocolate fudge pieces pic

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