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
German Chocolate 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
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 9 X 13-inch pan.
Refrigerate at least 1 hour before adding icing.
To make the 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.
