• 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

• 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

1. Place the 16 tablespoons of butter and chocolate chips in a
   large bowl.
2. In a medium saucepan, bring sugar and evaporated milk to a
   boil. Stir constantly for 10 minutes.
3. Pour sugar mixture over the butter and chocolate chips.
4. Use an electric mixer to beat the mixture for 3 minutes. Mix
   in vanilla extract.
5. Spread mixture evenly into a greased 9X13-inch pan.
   Refrigerate at least 1 hour before adding icing.
6. To make 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.
7. Add coconut and pecans and mix well. Let icing cool 15-20
   minutes before pouring on fudge.

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