One of my family’s favorite cakes is German Chocolate Cake. My mom always served this cake for everyone’s birthday. My favorite part of the cake is the icing. I decided this year to make chocolate candy filled with German Chocolate Icing. Enjoy!

German Chocolate Candy

German Chocolate Filling (See recipe below)
10-12 ounces dark chocolate candy coating (I use Ghirardelli dark chocolate melting wafers or Wilton dark chocolate candy melts.)
1 teaspoon canola oil, divided

German Chocolate Filling

1 cup granulated sugar
1/2 cup unsalted butter
3 egg yolks, beaten
1 and 1/3 cup angel flake sweetened coconut
1 cup pecan pieces, toasted in a 350F oven for 3-5 minutes
1 teaspoon pure vanilla

In a medium size saucepan, stir sugar, butter, and egg yoks together. Bring mixture to a boil over medium heat then reduce heat to simmer. Cook 5 minutes stirring the whole time. Remove from heat and add coconut, pecans, and vanilla. Stir. Cover with plastic wrap pressed directly on filling. Refrigerate until cold; around 2-4 hours. Scoop icing, using a 1-tablespoon cookie scoop, onto plates that will fit in your freezer. Freeze overnight. The balls will not completely harden.

The next day; in a small bowl, melt ½ bag of candy melts according to package directions. Add ½ teaspoon oil. Stir until chocolate pours in a stream from a spoon. Remove ½ of German chocolate balls from freezer. Using 2 forks to turn candy, dip each ball in dark chocolate until each ball is completely covered letting excess chocolate drip back in bowl. Place candy on plates lined with clean plastic wrap. Place candy in refrigerator to harden. 

Repeat process with remaining frozen German chocolate balls and candy melts. Store in a decorative tin, in refrigerator, separating layers of candy with wax paper. Makes around 60 candies depending on how many you eat! Enjoy! 

Published in The News and Neighbor on December 9, 2020.