Easy German Chocolate Fudge Recipe 455

GERMAN CHOCOLATE FUDGE

Steps:

• Line a 9x9" baking pan with heavy duty foil and spray with vegetable oil spray.
• Add evaporated milk and sugar to a large pot and stir until sugar is dissolved.
• Raise heat to high and stir constantly for 8-10 minutes, until sugar mixture reaches between 230-234 degrees on a candy thermometer.
• Add in the butter, semi-sweet chocolate chips, milk chocolate chips and vanilla extract and whisk until glossy and smooth, 2-3 minutes.
• Pour mixture into prepared pan and clean the pot.
• Add evaporated milk, sugar and egg yolks into cleaned pot on medium-high heat.
• Whisk until smooth then cook until mixture thickens, about 5-7 minutes.
• Add in the coconut and pecans and whisk together.
• Cook 30 seconds until thick and bubbly.
• Let mixture cool for 5 minutes then spread it over the fudge and let the fudge set for a minimum of 4 hours.

EASY GERMAN CHOCOLATE FUDGE RECIPE

Steps:

• Break up the package of Chocolate Almond Bark (melting chocolate); it comes in a long piece of chocolate, with indentations of squares. Break it up where the squares are visible. You can pierce the chocolate where the indentations are with a knife for easier breaking or separating. Once the chocolate is broken up, place it in a microwave safe bowl with the butter, and Eagle-brand milk, and microwave on 20 second intervals for about 2 - 3 minutes, until the chocolate is completely melted, and you have stirred all ingredients together, The ingredients should be stirred until silky, smooth and shiny. Place a piece of parchment paper in the bottom of a 9 X 9 inch dish, and pour the Chocolate Fudge into the dish, and smooth out evenly with the back of spoon or spatula. Place dish in the refrigerator for one hour before adding the topping.
• When the chocolate fudge has set up, or is firm to the touch, make the topping. In a heavy saucepan, add the milk, sugar, butter, vanilla, and bring to a boil, stirring constantly. Cook over medium low to low heat for about 3 minutes, stirring constantly, or until the mixture begins to thicken, resembling thick pudding. Remove from the heat, and stir in the coconut and pecans. Let cool for about 15 - 20 minutes, give it a good stir, then spread the warm topping on top of the chocolate fudge. Place the dish back in the refrigerator for at least 4 hours to set, or overnight for best results.
• When fudge is completely set, cut in one inch squares and serve. Enjoy!

GERMAN CHOCOLATE FUDGE

Steps:

• 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.

GERMAN CHOCOLATE FUDGE

Steps:

• Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
• Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
• Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
• Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

EASY GERMAN CHOCOLATE FUDGE RECIPE - (4.5/5)

Steps:

• Line an 8x8" dish with aluminum foil then lightly coat it with cooking spray. Melt the chocolate chips as directed on package. (I used a small, non-stick pot on the stove top.) Stir the remaining ingredients into the melted chocolate. Pour into prepared dish and smooth it out. Refrigerate for at least an hour, or until hardened then lift out of pan with the foil and cut into 1-inch squares and serve. Store in the refrigerator. NOTE: To make Creamy Chocolate Fudge, just substitute Chocolate Frosting, and add chopped nuts, if desired.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

GERMAN CHOCOLATE FROSTING FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth. Spread in pan. Refrigerate 30 minutes or until set.
• Use foil to lift fudge out of pan. Cut into 8 rows by 8 rows.

EASY PECAN GERMAN CHOCOLATE FUDGE

Steps:

• Butter a 9 x 13 inch baking pan.
• Place in a large bowl the nuts, both chocolates, vanilla, and marshmallow creme.
• Place in a saucepot on medium heat the butter, sugar.evaporated milkand salt.
• Bring to a boil, when it is at a full rolling boil, boil for exactly 6 minutes from this point.
• Remove and pour over items in bowl, stir with a wooden spoon until all chocolate is melted and incorporated smoothly and evenly.
• Pour into prepared pan.
• Let set for three hours then cut into bite size pieces.
• Refrigerate.

GERMAN CHOCOLATE FUDGE

Steps:

• Line an 8" square baking pan with greased aluminum foil that extends over two sides. Combine chocolate and sweetened condensed milk in a large microwave-safe bowl.
• Microwave on high 1-1/2 minutes or until chocolate softens, stirring after 1st minute then ever 30 seconds.
• Stir mixture until chocolate melts.
• Stir in pecans, coconut and vanilla.
• Spread into prepared pan.
• Cover and chill 2 hours or until firm.
• Cut into 1" squares.