Chocolate, Caramel, Coconut Fudge (aka Samoa Fudge)

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

Instructions

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.

For full information kindly visit shugarysweets.com.

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