Chocolate, Caramel, Coconut Fudge (aka Samoa Fudge)



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


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 13×9 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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