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German Chocolate Cake Batter Microwave Fudge – rich, delicious German Chocolate Cake fudge that is ready fast – just mix, microwave, and chill! Great Christmas or hostess gift!
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Easy German Chocolate Cake Batter Fudge
I love rich, delicious, chocolatey fudge at the holidays.
It is so easy, quick, delicious – and makes a great Christmas present.
This German Chocolate Cake Batter Fudge is one of my absolute all time favorite fudge recipes because it is so simple and quick – you can make it in one bowl in the microwave in less than 10 minutes cook time!
The it just goes to chill and set for a while in the fridge or freezer – and you’re on the way to delicious, coconut and chocolate fudge that you won’t be able to resist!
This fudge tastes just like a super rich German Chocolate Cake – in small bites!
You can’t get a better flavor for Christmas fudge.
There’s no better treat or gift than fresh homemade fudge- you just can’t go wrong with it!
This year, I’ve already got out ahead of the game with a few flavors of cake batter fudge for gifts – and I think you’re REALLY going to love this flavor as much as I do – GERMAN CHOCOLATE CAKE FUDGE!
Tips and Tricks for German Chocolate Cake Batter Fudge
Use Quality Ingredients: The flavor of your fudge greatly depends on the quality of chocolate and cocoa you use. Opt for high-quality German chocolate and unsweetened cocoa powder for the best results.
Line Your Pan: Line your pan with parchment paper or aluminum foil, leaving an overhang on the sides. This makes it easier to lift the fudge out once it’s set, ensuring it doesn’t stick to the pan.
Control the Heat: Melt your chocolate slowly over low heat or use a double boiler to prevent it from burning. Chocolate can seize and become grainy if heated too quickly or at too high a temperature.
Constant Stirring: Constantly stir your mixture as it melts to ensure even heat distribution and to prevent the chocolate from burning at the bottom of the pan.
Use Condensed Milk: For creamy fudge, use sweetened condensed milk instead of evaporated milk or cream. It gives the fudge a rich texture and sweet flavor that pairs well with the German chocolate.
Mix Ins: Incorporate traditional German chocolate cake elements into your fudge for that authentic flavor – think pecans, shredded coconut, and a hint of vanilla extract.
Let It Set: Patience is key. Allow your fudge to set completely in the refrigerator before cutting into it. This could take several hours or overnight, but it ensures a firm, sliceable consistency.
Cutting: Use a sharp knife to cut your fudge. For cleaner slices, dip the knife in hot water and wipe it dry between cuts.
Storage: Store your fudge in an airtight container in the refrigerator to keep it fresh. It can also be frozen for longer storage, just thaw in the refrigerator before serving.
Experiment with Flavors: Don’t be afraid to experiment by adding different flavors to your fudge, such as a splash of rum extract or swapping the pecans for walnuts for a different texture and taste.
Decorate: For an extra touch, drizzle your fudge with caramel or chocolate sauce before serving, or sprinkle a little sea salt on top to enhance the flavors.
Perfect Consistency: If your fudge doesn’t set properly, it might be due to not cooking the mixture long enough. For perfect consistency, cook until it reaches the soft-ball stage (about 234-240°F or 112-115°C) if you’re using a candy thermometer.
FAQs
Yes, but the unique flavor of German chocolate contributes significantly to the taste profile of this fudge. Using regular chocolate will still yield delicious results but will alter the traditional flavor slightly.
Achieving the perfect fudge texture is about precision in both the ingredient ratios and cooking time. Cook the mixture until it reaches the soft-ball stage (234-240°F or 112-115°C), and measure ingredients accurately to avoid texture issues.
Graininess can result from sugar crystallization. To avoid this, ensure your sugar is fully dissolved during cooking, avoid stirring the fudge once it starts boiling, and don’t scrape the sides of the pan where sugar crystals may have formed.
The fudge typically needs to set for at least 4 hours or overnight in the refrigerator. This ensures it’s firm enough to cut into squares but still retains its creamy texture.
Yes, this fudge freezes well. Wrap it tightly in plastic wrap and then aluminum foil, and it can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Store the fudge in an airtight container in the refrigerator. It will last for up to 2 weeks. For longer storage, freeze it as mentioned above.
Certainly! Feel free to get creative by adding ingredients such as caramel swirls, different types of nuts, or even a dash of espresso powder to enhance the chocolate flavor.
Fudge that hasn’t set is often a result of not cooking the mixture to a high enough temperature. It can be salvaged by reheating the mixture with a bit of additional liquid (milk or cream), then bringing it to the correct temperature before setting again.
Other Delicious Christmas Recipes
If you love this candy cane fudge recipe, you’ll love these other deliciously festive recipes: Dulce De Leche Cake Batter Fudge, Peppermint Crunch Andes Candies Fudge, Chocolate Chip Cookie Dough Fudge, and Candy Cane Cake Batter Fudge.
Try these Christmas Favorites:
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German Chocolate Cake Batter Fudge
Equipment
Ingredients
- 2 Cups German Chocolate Cake Mix
- 2 Cups powdered sugar
- ½ Cup 1 stick butter cut into small pieces
- ¼ Cup milk
- ½ cup chocolate almond bark chocolate chips, or other melting chocolate
- ½ can german chocolate cake frosting
Instructions
- In a large bowl, add cake mix and sugar, mix.
- In a medium sized bowl, add butter and almond bark.
- Microwave for 30 seconds, stir, and keep microwaving in 15 second bursts until mixture is melted.
- Add milk to melted candy bark and butter, stir well.
- Add liquid ingredients to cake batter and powdered sugar.
- Stir well until there are no lumps.
- Pour 1/2 mixture into 9×9 casserole dish lined with parchment paper or foil OR use a silicon dish.
- Add a layer of frosting on top of the fudge.
- Add the rest of the fudge mixture over the frosting, and top that layer with a thick layer of frosting.
- Let set for 3-6 hours in refrigerator, or 1-2 hours in freezer.
- Cut into small bits, or leave as one big chunk if making ahead of christmas and freezing.
Fudge looks delicious! I’m never good at making it, but I might give it another try!