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Chocolate, Caramel, Coconut Fudge (Aka Samoa Fudge)

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“This recipe comes from ShugarySweets.com Servings is a guesstimate.”
READY IN:
55mins
SERVES:
117
YIELD:
117 pieces
UNITS:
US

Ingredients Nutrition

Directions

  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.

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