German Chocolate Fudge |

I know I should have been posting hearts and valentine's recipes all this week, but once I get a bug in my brain about something– I just have to do it! And the thought of posting all my favorite Utah desserts in one week sounded like too much fun to not start right away!

Plus… these are all totally recipes you could make for your sweetie. So there's your Valentine's Day tie-in right there, problem solved.

So far this week, I've posted Pralines and Cream Fudge (a BYU Bookstore Copycat recipe) and Kneaders Chunky French Toast and Caramel Syrup. If you missed those, you should definitely click over and check them out!

Today is another BYU Bookstore fudge copycat. Apparently I could survive a weekend-long trip to Utah on bookstore fudge alone, and this particular flavor has been on my brain like crazy since I've been home! It's the first BYU Bookstore fudge I ever tried, and one taste was I needed to be hooked!

This recipe is one part milk chocolate fudge and one part thick and delicious coconut pecan frosting. D-E-L-I-S-H.

German Chocolate Fudge |

German Chocolate Fudge


Fudge Layer:

  • 14.25 ounce can sweetened condensed milk
  • 3 cups high quality milk chocolate*

Coconut Pecan Frosting:

  • 14.25 ounce can sweetened condensed milk
  • 3 egg yolks
  • 4 tbsp butter
  • 2 1/2 cups sweetened shredded coconut
  • 1 cup pecan halves


  1. Prepare an 8x8 baking dish by lining it with parchment, foil, or wax paper. Set aside.
  2. Over medium heat, stir together the chocolate and sweetened condensed milk in a 2-quart saucepan until smooth and melted.
  3. Pour the fudge into the prepared baking dish. Set aside.
  4. Clean out the fudge saucepan and return it to the stove to make the coconut pecan frosting.
  5. With NO heat on, whisk together the sweetened condensed milk and egg yolks.
  6. Turn the heat to medium and add the butter. Stir until butter has melted. Continue stirring regularly for another 5-10 minutes until mixture is thick and bubbling. Remove from heat and stir in the coconut and pecans.
  7. Pour coconut pecan frosting over the fudge layer and spread evenly.
  8. Let cool for 4-6 hours at room temperature or until fudge has set completely. Or speed set by placing fudge in the refrigerator for an hour. Cut into 1 inch pieces to serve.
  9. Store in an airtight container for up to a week.

Don't miss a bite!

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