For the Fudge 4 1/2 cups sugar 2 sticks REAL BUTTER, cut into 4 slices 1 (12 oz) can evaporated milk 12 oz pkg. semi sweet chocolate chips 11 oz. pkg. milk chocolate chips (or 4 cups total chocolate chips) For the German Chocolate Icing: 1 cup sugar 1 cup evaporated milk 1 stick real butter 3 egg yolks
Combine in a large saucepan before setting on the stove. Bring mix to a boil over medium heat until it thickens, or about 6-8 minutes. Remove from heat and add: 2 tsp vanilla 1 ½ c flaked coconut 1 cup chopped pecans Let cool before applying to fudge. Keep in fridge!
For the Fudge 1.Place butter slices and chocolate chips in a large mixer bowl. Use butter wrapper to grease bottom of a 9×13 pan that you will be pouring fudge into.
2. In a 2 qt (or larger) saucepan, bring sugar and milk to a boil, stirring constantly—do not scortch. Boil 10 minutes, while stirring. Remove from heat and pour into the mixer bowl with the butter and chocolate chips. Beat for 3 minutes with mixer. Add 1 TB vanilla and mix thoroughly.
3. Spread warm fudge into the buttered 9×13 pan. Let cool completely before adding topping. Keep in fridge!