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Kris Kringle German Chocolate Fudge Recipe

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This recipe for Kris Kringle German Chocolate Fudge is from It smells a lot like Christmas, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 tablespoons butter cut into 8 pieces
2 cups semi-sweet chocolate chips
2 cups milk chocolate chips
4 1/2 cups sugar
1 (12-ounce) can evaporated milk
2 teaspoons vanilla extract

Icing
1 1/2 cups heavy whipping cream
1 1/2 cups sugar
5 egg yolks
6 tablespoons butter
2 cups sweetened angel hair coconut
1 cup toasted chopped pecans
Directions:
Directions:
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.
With mixer beat for 3 minutes. Add vanilla extract.
Pour into a greased 9X13-inch pan. Refrigerate at least 1 hour.

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.

 

 

 

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