Samoa Fudge – The coconut caramel delite in the form of creamy homemade fudge! If you love the taste of Samoas girl scout cookies, stop everything and give this easy fudge recipe a try!
What are Samoa Cookies
This fudge is my twist on a girl scout cookie. My FAVORITE of all girl scout cookies.
Samoas. Or Caramel deLites.
That’s right – once you know how to make vanilla fudge, you can even make it taste like a cookie!
Samoa Cookies are a classic cookie sold by Girl Scouts each year. In some region’s they’re also known as Caramel deLites.
Whatever you call them, they are amazingly delicious. A buttery cookie ring covered in sugared flakes of coconut with caramel and a chocolate drizzle.
Ingredient Notes
- Coconut pudding mix. I used this to give the fudge a creamy coconut and white chocolate flavor.
- Caramel bits. I used Kraft baking bits. They get swirled through the fudge before it sets.
- Marshmallow fluff. This is my secret for velvety smooth fudge without needing to use a candy thermometer! Make a batch of our homemade marshmallow fluff if you can’t get it at the store!
- Coconut flakes. You’ll need sweetened coconut flakes to complete this Samoa Fudge recipe.
Step by Step Instructions
STEP 1. Toast coconut
Toast the coconut flakes according to this recipe on how to toast coconut. Use either the oven or skillet method! Let them cool while you prepare the rest of the ingredients.
STEP 2. Melt caramel
Place the caramel bits in a microwave safe bowl with a spoonful of heavy cream. Heat in the microwave in 30 second intervals. Stir until smooth and creamy.
STEP 3. Make fudge
Melt the butter with cream, sugar and salt over medium high heat. Bring it to a boil and stir constantly for 5 minutes.
Pour the boiled mixture into the bowl of a stand mixer. Whisk it with the pudding mix, marshmallow fluff and white chocolate morsels until smooth.
STEP 4. Add caramel swirl
Pour the fudge mixture into a lined baking dish. Cover the top with caramel and use a knife to swirl it into the fudge.
Let the caramel fudge chill in the fridge for at least 2 hours, until set.
STEP 5. Add coconut and chocolate topping
Drizzle melted semi sweet chocolate morsels over the fudge. Sprinkle the toasted coconut to coat the fudge.
Cut into pieces and enjoy immediately or store in the refrigerator until ready to eat.
Tips and Tricks
- The caramel will be THICK when melted. This might make the top of the fudge look lumpy at first. Don’t worry–it’ll settle to a smoother finish as it chills.
- Use a stand mixer or electric beaters to thoroughly incorporate the fudge ingredients, making everything smooth and combined.
- For a straight up caramel fudge, leave off the toasted coconut and chocolate.
- Store this fudge covered in the fridge to keep it fresh and enjoy within 2 weeks. Mine never lasts that long because we can’t resist “just one more” bite!
Recipe FAQs
No, you do not need a candy thermometer to make this Samoa Fudge recipe.
Sweetened coconut flakes are best for authentic Samoa cookie flavor. Unsweetened flakes could be used, but the fudge topping obviously will not be as sweet.
No, you add the pudding mix straight from the package in powdered form to this fudge recipe.
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Chocolate, Caramel, Coconut Fudge (aka Samoa Fudge)
Ingredients
- ¾ cup unsalted butter
- ¾ cup heavy cream
- 1 ½ cup granulated sugar
- 1 pinch kosher salt
- 1 package white chocolate morsels 11oz
- 1 package coconut cream JELL-O pudding mix 3oz
- 1 jar marshmallow fluff 7oz
- 2 cup Kraft caramel bits
- 1 teaspoon heavy cream
- ¾ cup semi sweet chocolate morsels
- 1 cup toasted coconut
Instructions
- Toast coconut. 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 13×9 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.
Notes
- The caramel will be THICK when melted. This might make the top of the fudge look lumpy at first. Don’t worry–it’ll settle to a smoother finish as it chills.
- Use a stand mixer or electric beaters to thoroughly incorporate the fudge ingredients, making everything smooth and combined.
- For a straight up caramel fudge, leave off the toasted coconut and chocolate.
- Store this fudge covered in the fridge to keep it fresh and enjoy within 2 weeks. Mine never lasts that long because we can’t resist “just one more” bite!
Nutrition
Get that caramel, chocolate and coconut combo year round in this Samoa Fudge recipe! It tastes just like the addictively delicious girl scout cookies delivered to your mouth in perfect bites of fudge.
Do you cook the pudding before adding it and do you melt the white chocolate. The instructions do not give a lot of information and I don’t want to mess this up because this is one of my husbands favorite girl scout cookies.
I live in Canada so I cant get the Kraft caramel bits.
WHat is a really good substitute so I can make this recipe?
Can you order the bits from Amazon and have shipped? Maybe a soft caramel you cut cut into bits ?
For the Samoa fudge did you use instant or cooked coconut pudding. I use the instant and beat it for a while and it is still grainy. Any suggestions?
I agree with all of the above posts about loving the girl scout cookies and how amazing this fudge looks and all that but I don’t see where anyone has actually tried to make the recipe. On that note I have to say that the product I ended up with after explicitly following the directions seems to look nothing like yours and the consistency is more that of taffy, not fudge. It also does not taste like coconut which surprised me considering the pudding should have given it some extra flavor. I’m not exactly sure what happened. Also, in a 13×9 pan, my concoction is lacking the height your pictures show. Is it a technique thing? Are there instructions I’m missing here? I’m not very experienced at candy making…baking is more my thing. Any ideas what I can do with a pan of white chocolate caramel taffy?