German chocolate fudge is an easy homemade candy made with chocolate chips, pecans, and coconut. This fudge is made in the microwave—no candy thermometer required—and practically foolproof. It turns out rich and creamy every time!
Love homemade fudge? You’ll love this easy homemade German chocolate fudge even more! With just a handful of ingredients, it’s always a crowd-pleaser!
And there’s no sweetened condensed milk in this recipe so if you don’t have any on hand, don’t worry about it.
Why you’ll love this recipe:
- This chocolate fudge is made in the microwave, no candy thermometer or other special equipment required
- It comes together in about 5 minutes
- It’s a great make-ahead treat because it needs to chill for a few hours before serving and it lasts in the fridge for about a week
How to make your fudge
- Place chocolate chips in a microwave-safe bowl and heat, stirring every 30 seconds, until melted and smooth
- Warm a tub of coconut pecan frosting and add to the chocolate
- Add coconut, pecans, and salt, then stir until smooth
- Pour into a baking dish and smooth the top. Refrigerate for 4 hours, or until set
How to store your fudge
Uneaten German chocolate fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week.
It can also be stored in the freezer (again in an airtight container) for about two months.
Recipe notes and substitutions
• If you can’t find coconut pecan frosting you can substitute a tub of chocolate frosting.
• Chocolate chips don’t always melt very well; just keep stirring vigorously after each heating interval and they’ll eventually become smooth. A few chunks of unmelted chocolate chips is fine.
• I recommend toasting (and cooling!) your pecans before using them in the fudge.
• To toast pecans: spread them on a rimmed baking sheet and pop them in an oven preheated to 375. Let them toast for 4-5 minutes, stirring halfway through, until they become fragrant.
A few more recipes you might enjoy:
Chocolate Marshmallow Fudge
Milky Way Fudge
Easy Oreo Fudge
3-Ingredient Peanut Butter Fudge
Did you make this easy German chocolate fudge? Great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
This easy German chocolate fudge is made in the microwave--no candy thermometer required--and it's packed with chocolate, pecans, and coconut.
- 12 ounces semi-sweet chocolate chips
- 1 15.5-ounce tub coconut pecan frosting*
- 1 cup sweetened flaked coconut
- 1/2 cup chopped pecans**
- 1/4 teaspoon salt
- Spray an 8-inch square baking dish with cooking spray and set aside.
- Place the chocolate chips in a large microwave-safe bowl and heat in 30-second intervals, stirring well after each interval, until smooth.
- Remove the lid and foil top from the tub of frosting and heat until very soft, about 30 seconds to 1 minute.
- Pour the frosting over the melted chips, then quickly stir in the coconut, pecans, and salt.
- Pour into the prepared baking dish and smooth the top. Refrigerate for 4 hours, or until set. Slice and serve.
- Uneaten German chocolate fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week.
- It can also be stored in the freezer (again in an airtight container) for about two months.
- *I used Betty Crocker Rich and Creamy frosting
- **I highly recommend toasting (and cooling!) your pecans before using them in the fudge but that’s totally up to you.
- To toast pecans: spread them on a rimmed baking sheet and pop them in an oven preheated to 375. Let them toast for 4-5 minutes, stirring halfway through, until they become fragrant.
- Chocolate chips don’t always melt very well; just keep stirring vigorously after each heating interval and they’ll eventually become smooth. A few chunks of unmelted chips is fine though.
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