Chocolate, Caramel, Coconut Fudge (aka Samoa Fudge)

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This fudge is my twist on a girl scout cookie. My FAVORITE of all girl scout cookies. Samoas. Or Caramel deLites.

from shugarysweets

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Ingredients

  • 3/4 cup unsalted butter
  • 3/4 cup heavy cream
  • 1 1/2 cup granulated sugar
  • 1 pinch kosher salt
  • 1 pkg (11oz) white chocolate morsels
  • 1 pkg (3oz) coconut cream JELL-O pudding mix
  • 1 jar (7oz) marshmallow fluff
  • 2 cup Kraft caramel bits
  • 1 tsp heavy cream
  • 3/4 cup semi sweet chocolate morsels
  • 1 cup toasted coconut

Preparation

Step 1

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.

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