Monday, December 21, 2015

Samoa Fudge

I know I'm not the only one who thinks Somoas are the best Girl Scout cookies HANDS DOWN. That combo of coconut, caramel, chocolate... I do not buy them anymore cause I can eat the whole box in a day. And that is not a good idea for my health or my waistline.

So I was was thrilled to see this recipe for Samoa Fudge - all the great flavors of my fave cookie in a bite sized morsel, perfect for eating AND sharing at Christmastime! This makes a 9x13 pan of fudge, which is a lot, but I like that there's plenty to take to various family gatherings, parties etc., and there are still enough pieces for me to sneak one (or two) out of the fridge after dinner. HA! (True confessions.)

I just love how nice this fudge looks, too - the waves of caramel and the crunchy toasted coconut on top really make this a great addition to a cookie/candy tray.

Find more great Christmas cheer at Inspiration Monday, Mix it Up, Clever Chicks, Show and Share, Fabulous, Create Link Inspire.

Samoa Fudge

3/4 cup butter
3/4 cup heavy cream
1 1/2 cup sugar
1 pinch salt
1 package (12oz) white chocolate chips
1 package (3oz) coconut cream pudding mix
1 jar (7oz) marshmallow fluff
1 package Kraft caramel bits
1 tsp. heavy cream
3/4 cup semi sweet chocolate chips
1 cup sweetened coconut flakes

Note: if you can't find coconut cream pudding, sub vanilla pudding + 1 tsp. coconut flavoring

Spread coconut on a baking sheet. Toast in the oven at 375 for 5-8 minutes, checking after 5 minutes, and shaking the sheet to redistribute the coconut for even toasting.

In a large saucepan, heat butter, cream, sugar and salt on medium high heat. Bring to a boil, stirring constantly. Cook and stir for 5 minutes then remove from heat. Combine pudding, white chocolate chips and marshmallow fluff in a large mixing bowl. Pour butter and sugar mixture into the bowl, and mix, using an electric mixer, until combined and chocolate is smooth. Immediately pour into a parchment paper lined 13x9 baking dish.

Melt caramel bits with 1 tsp. heavy cream in microwave, stirring every 30 seconds until smooth. Pour caramel over top of fudge. Use a knife to spread and swirl it into the fudge. Refrigerate fudge for 2-3 hours until set.

Melt semi sweet morsels in a small bowl in the microwave at 50% power, stirring after every 30 second interval. Spread over set fudge and sprinkle generously with toasted coconut. Lightly press the coconut down into the chocolate to be sure it sticks.

Store in covered container in refrigerator.

Recipe Source: Shugary Sweets

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