If you love the classic cookie Samoas (aka Caramel deLites) but want something even better, wait until you try this Chocolate Caramel Coconut Fudge. It’s easy to make with no candy thermometer needed!
This fudge is a twist on my favorite Girl Scout Cookie. I used my classic vanilla fudge base and gave it a chocolate, caramel, and coconut twist!
This recipe for Samoa Fudge was originally published in January 2013. I updated the recipe notes and photos in December 2025.
Aimee’s Recipe Notes
Taste & Texture: Knowing how to make vanilla fudge is the base of this creamy treat. Loaded with caramel, chocolate, and coconut, one bite of this smooth fudge is delicious.
Ease to Make: I consider fudge quite easy, especially since there are no fancy tools needed. This one has a few extra steps for the layers, but nothing complicated.
Top Tip: Toasting the coconut intensifies the flavor and prevents it from being soggy in the fudge. Worth the extra time!
Storage: Keep fudge uncut until ready to serve or package as gifts. Storing in the refrigerator, this fudge will last about two weeks. Or freeze in an airtight freezer safe container for up to 3 months.
I made this! and let me tell you it is to die for! YUM!!!!!!!
– Holly
Samoa Fudge Ingredient Notes
For a complete list of ingredients with measurements, scroll down the recipe card below. Here are a few highlights.
- Coconut pudding mix. I used this to give the fudge a creamy coconut and white chocolate flavor. Be sure to choose INSTANT pudding mix. If you can’t find the coconut flavor, use vanilla.
- Caramel bits. I used Kraft baking bits. They get swirled through the fudge before it sets. You can also used wrapped caramels, and unwrap for this recipe.
- Marshmallow fluff. This is my secret for velvety smooth fudge without needing to use a candy thermometer! Make a batch of my 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. Toast the coconut for best results!
How to Make Samoa Fudge
Make Fudge Base.
- 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. Pour fudge mixture into a lined baking dish.
Melt the Caramels.
- Place the caramel bits in a microwave safe bowl with a teaspoon of heavy cream. Heat in the microwave in 30 second intervals. Stir until smooth and creamy.
- Pour over fudge base, use a knife to slightly swirl it in (optional). Allow fudge to set firm, four hours (or in refrigerator).
Add coconut and chocolate topping.
- Spread 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 as it will 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.
- Be sure to line your baking dish with parchment paper. This allows you to lift the fudge out of the pan in one piece after it sets. Cut into bites and enjoy.
Easy Dessert Recipes
- These Caramel Coconut Kiss Cookies are made with delicious Hershey Kisses and have the same great flavor of Samoa Cookies.
- Salted Caramel Bark is a white chocolate treat with caramel, chocolate drizzle, and pretzels.
- My Rice Krispie Treats are the ooiest, gooiest! The most perfect chewy treat out there!
- Salted Caramel Swiss Meringue Frosting with Chocolate Cupcakes: no description needed!
- Pina Colada Pound Cake is an impressive coconut dessert!
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Chocolate, Caramel, Coconut Fudge Recipe
Ingredients
- ¾ cup unsalted butter
- ¾ cup heavy whipping cream
- 1 ½ cup granulated sugar
- 1 pinch kosher salt
- 1 package white chocolate morsels 11 ounce
- 1 package Instant coconut cream JELL-O pudding mix 3 ounce box
- 1 jar marshmallow fluff 7 ounce jar
- 2 cups Kraft caramel bits
- 1 teaspoon heavy cream
- ¾ cup semi-sweet chocolate morsels
- 1 cup toasted coconut
Instructions
- Toast the coconut. Use my guide on how to toast coconut for your favorite way (I use a skillet for fast toasting). I 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 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 chips, 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).
- Allow fudge to set 4 hours at room temperature (or overnight), or speed set in the refrigerator.
- Melt semi-sweet morsels. Spread over set fudge and sprinkle generously with toasted coconut. Cut into bites and enjoy.
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 at room temperature in an airtight container to keep it fresh and enjoy within 2 weeks. Freeze fudge for up to 3 months in an airtight freezer safe container.
Nutrition
Easy Candy Recipes
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?