Chocolate, Caramel, Coconut Fudge (aka Samoa Fudge

• Gluten free

• Condiments

  • 1 jar Marshmallow fluff

• Baking & Spices

  • 1 pkg Coconut cream jell-o pudding mix
  • 1 1/2 cup Granulated sugar
  • 1 pinch Kosher salt
  • 2 cup Kraft caramel bits
  • 3/4 cup Semi sweet chocolate morsels
  • 1 pkg White chocolate morsels

• Nuts & Seeds

  • 1 cup Coconut, toasted

• Dairy

  • 3/4 cup Butter, unsalted
  • 3/4 cup Heavy cream

Found on shugarysweets.com

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

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 (dont 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.