Chocolate, Caramel, Coconut Fudge (Aka Samoa Fudge)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 117
YIELD: 117 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toast coconut according to package directions. I use sweetened coconut flakes. Set aside to cool.
  • Melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.
  • 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.
  • 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).
  • Immediately pour into a parchment paper lined 13x9 baking dish.
  • 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).
  • Refrigerate fudge for 2-3 hours until set.
  • 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.
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