1 cup (2 sticks) unsalted butter, cut into 8 pieces
2 cups semi-sweet chocolate chips
2 cups milk chocolate chips
4 1/2 cups sugar
1 (12 oz) can evaporated milk
2 teaspoons vanilla extract
For the topping:
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sweetened flaked coconut
1 cup pecans or walnuts, chopped
To make the fudge: Grease a 9×13-inch pan with butter or nonstick spray. Set aside. Place the cut up 2 sticks of butter and chocolate chips in a large bowl. Set aside. Add sugar and evaporated milk to a saucepan and bring to a boil, stirring constantly for 10 minutes. Pour mixture over butter and chocolate chips. Beat mixture for 3 minutes with an electric mixer. Add vanilla extract and beat until incorporated. Spread mixture into prepared pan and smooth out top as needed. Chill 1 hour before topping with icing. To make the topping: Combine evaporated milk, sugar, and egg yolks in a large saucepan over medium heat. Bring to a boil and cook until mixture thickens, 6-8 minutes. Remove from heat and stir in coconut and nuts. Let mixture cool before spreading evenly over fudge. Slice, serve, and enjoy!