Chocolate, Caramel, Coconut Fudge (Aka Samoa Fudge)

• 3/4 cup unsalted butter
• 3/4 cup heavy cream
• 1 1/2 cups granulated sugar
• 1 pinch kosher salt
• 1 (11 ounce) package white chocolate chips
• 1 (3 ounce) package coconut cream pudding mix
• 1 (7 ounce) jar marshmallow cream
• 2 cups Kraft caramels
• 1 teaspoon heavy cream
• 3/4 cup semisweet chocolate morsel
• 1 cup coconut, toasted

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.

unsalted butter, heavy cream, sugar, kosher salt, white chocolate chips, coconut cream pudding, marshmallow cream, caramels, heavy cream, semisweet chocolate morsel, coconut

Taken from www.food.com/recipe/chocolate-caramel-coconut-fudge-aka-samoa-fudge-499699 (may not work)