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Samoa fudge

The coconut caramel delite in the form of creamy homemade fudge! If you love the taste of Samoas girl scout cookies, stop everything and give this easy fudge recipe a try!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 64
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Fudge Ingredients
  • 0.75 cup unsalted butter
  • 0.75 cup heavy cream
  • 1.5 cup granulated sugar
  • 1 pinch kosher salt
  • 1 package white chocolate morsels 11 ounces
  • 1 package coconut cream JELL-O pudding mix 3 ounces
  • 1 jar marshmallow fluff 7 ounces
Topping Ingredients
  • 2 cup Kraft caramel bits
  • 1 teaspoon heavy cream
  • 0.75 cup semi sweet chocolate morsels
  • 1 cup toasted coconut

Method
 

Preparation Steps
  1. Toast coconut. 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 and salt on medium high heat. Bring to a boil, stirring constantly. 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.