Samoa Fudge

Toast coconut according to package directions. I use sweetened coconut flakes. When done, st aside to cool.

Melt caramel bits with 1 teaspoon of heavy cream in the microwave, stirring after every 30 seconds and continuing until smooth. Set aside.

Line a 13×9 baking dish with parchment paper (with paper hanging over two ends of the pan) and set it aside.

In a large saucepan, heat butter, 3/4 cup 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, and stir continuously. After 5 minutes, remove pan from heat. Pour the mixture into a large mixing bowl and using a stand mixer whisk together with the pudding mix, white chocolate and Marshmallow Fluff until combined (and chocolate is smooth).

Immediately pour into the prepared pan. Pour caramel over top of the fudge (it will be thick). Use a knife to spread and swirl the caramel 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 according to package instructions. Spread the melted chocolate over the set fudge and sprinkle generously with the toasted coconut. Remove it from the pan using the paper handles. Cut into bites and enjoy. Store in covered container in the refrigerator.