Chocolate, Caramel, Coconut Fudge (Aka Samoa Fudge)

Submitted by Kerena

"This recipe comes from ShugarySweets.com Servings is a guesstimate."

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 117 pieces
• Serves: 117

ingredients

• 177.44 ml unsalted butter
• 177.44 ml heavy cream
• 354.88 ml granulated sugar
• 0.25 ml kosher salt
• 311.84 g package white chocolate chips
• 85.04 g package coconut cream pudding mix
• 198.44 g jar marshmallow cream
• 473.18 ml Kraft caramels
• 4.92 ml heavy cream
• 177.44 ml semisweet chocolate morsel
• 236.59 ml coconut, toasted

directions

1. Toast coconut according to package directions. I use sweetened coconut flakes. Set aside to cool.
2. Melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.
3. In a large saucepan, heat butter, cream, sugar ans alt on medium high heat. Bring to a boil, stirring contantly. When it begins to boil, set timer for about 5 minutes, stirring continuously.
4. Remove from heat. Pour into a mixing bowl and using a stand mixer whisk together the pudding mix, white chocolate and marshmallow fluff until combined (and chocolate is smooth).
5. Immediately pour into a parchment paper lined 13x9 baking dish.
6. Pour caramel over top of fudge (it will be thick). Use a knife to spread and swirl it into the fudge (don't worry if the top of the fudge looks bumpy).
7. Refrigerate fudge for 2-3 hours until set.
8. Melt semi sweet morsels. Spread over set fudge and sprinkle generously with toasted coconut. Cut into bites and enjoy. Store in covered container in refrigerator.