Samoa Fudge

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/2 cup Caramel
  • 1 1/2 cups Chocolate chips, unsweetened
  • 1 1/2 cups Milk chocolate chips

• Nuts & Seeds

  • 1 cup Coconut, toasted sweetened

• Dairy

  • 14 oz Condensed milk, sweetened

Found on wineandglue.com

Description

Ingredients

• 1 1/2 cups milk chocolate chips
• 1 1/2 cups unsweetened chocolate chips
• 14 oz sweetened condensed milk
• 1/2 cup caramel bits (click link to see the caramels I used)
• 1 cup toasted sweetened coconut, divided

Directions

• Line an 8 inch by 8 inch square pan with aluminum foil. Set aside.
• Over medium low heat, melt the two types of chocolate together with the sweetened condensed milk.
• Once the chocolate is smooth, mix in 1/2 cup of the toasted coconut and the caramel bits. Pour into the prepared pan.
• Working quickly, top the fudge with the remaining 1/2 cup toasted coconut and press down gently.
• Allow to completely harden before cutting. Cuts best when cold from the refrigerator. After cutting, store outside of the refrigerator in an airtight container for up to a week.