Chocolate Caramel Coconut Fudge Aka Samoa Fudge Recipes

CHOCOLATE, CARAMEL, COCONUT FUDGE (AKA SAMOA FUDGE)

Steps:

• 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 (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 covered container in refrigerator.

SOUTH GEORGIA FUDGE (AKA "CHOCOLATE CRACK"")

Steps:

• Butter an 8 x8 pan. Set aside.
• Add all ingredients except vanilla into a 3 quart saucepan. Stir to combine.
• Over medium to medium high heat, let mixture cook until it reaches the soft ball stage on a candy thermometer, stirring occasionally.
• Once it reaches soft ball stage, remove from heat and let cool slightly.
• Add vanilla extract and beat mixture with a spoon until it becomes creamy and loses some of its glossiness.
• Pour into prepared pan. Cut into squares.
• NOTE: This is very rich. Square size depends on you, but a 1 x1 square is about right. You can always go back for more!