Indulge in the deliciousness of this easy chocolate caramel coconut fudge, inspired by the classic Samoa Girl Scout cookie. It's creamy, rich, and packed with irresistible flavors.
Toast coconut. Use sweetened coconut flakes. Set aside to cool.
Melt caramel bits with 1 teaspoon heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.
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 a 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 the top of the 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).
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 a covered container in the refrigerator.
Notes
This fudge is best stored in an airtight container in the refrigerator. It's perfect for parties, holidays, or just a sweet treat any time of year!