Samoas Fudge for the Annual Fudge Throwdown

I was looking on Pinterest for an amazing fudge recipe to make for the Fudge Throwdown at my school this year.  I wanted to make a new recipe to shake things up a little this year.  My White Chocolate Peppermint Fudge is a favorite with some of my co-workers but when I saw this recipe over on Something Swanky, well, I fell out of my seat.  Then I picked myself up and ran to the store to get the ingredients.
Shortbread Layer 
* 1 cup butter, softened
* 1 cup sugar
* 1 large egg yolk
* 1 tsp. vanilla
* 1/4 tsp. salt
* 2 cups flour
Cream butter and sugar until light and fluffy.  Add egg, vanilla, salt and flour and mix well.  Press into the bottom of a 9×13 pan lined with parchment paper.
Bake in a 350 degree oven for about 30 minutes until it is golden brown and slightly puffed.  Doesn’t it look delicious?
While the shortbread is cooking, get the coconut ready to toast.  I’ve never toasted coconut before and there weren’t any directions.  I’m assuming it’s because everyone knows this already but yep, I’m a dork.  I don’t.  So if you don’t either.  Here’s how you do it =o)
Spread about 1 1/2 cups of coconut in a pan or cookie sheet.  Make sure they are in a single sayer.  Bake for about 10 minutes in a 325 degree oven.  Voila.  Toasted coconut.
While the shortbread layer is cooling, make the fudge.  This is the recipe I have always made and I absolutely love it.  I know there are a lot of easier recipes to make out there, but this one will knock your socks off.  Promise!
Fudge Layer
Source: I have no idea.  I think my brother gave it to me about 20 years ago.
* 1 cup butter
* 4 cups sugar
* 1 pint (7 ounce) jar of marshmallow creme
* 1 can (12 ounce) evaporated milk
* 1 tsp. vanilla
* 1 bag (12 ounce) chocolate chips
In a large saucepan melt butter.  Add sugar and milk and cook over medium heat.  Stir.  Cook until it’s at the soft ball stage (236 degrees.)  I always use a candy thermometer because if you don’t get it hot enough, you’ll have to eat it with a spoon.
When it reaches 236 degrees, remove from heat and chocolate chips.  Stir well.  Add marshmallow creme and vanilla and stir until it’s combined and creamy.
Pour over shortbread layer.  Let cool.
Caramel Layer
* 14 ounce package of caramels, unwrapped 
* 2 Tbsp. water
Place water and caramels in a saucepan and melt over medium low heat.  Stir until melted and creamy.  Pour over fudge layer.
Immediately sprinkle with toasted coconut.
Let it cool for a couple of hours.  (I cut into it a little too soon because I just couldn’t wait to try it.
Doesn’t it look amazing!!!!!??????  Three layers of awesomeness!
Next time I’ll try to let it cool a little more before devouring it cutting it.  The combination of flavors was fantastic.  We’ll see how it does in the Fudge Throwdown at work.  It has my vote, though!
Yep!  It took first place at our Fudge Throwdown!  Yeah!
I’m linking to the parties on my sidebar.
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  1. why was I not aware that fudge thrown downs were a thing!!!! I would be all over that:)

  2. OMG, that looks good. Hope you saved me a big piece.

  3. Oh WOW!! Now that is my type of fudge!! Looks and sounds so delicious!!

  4. Sounds incredible. Was this the winner?

  5. Hi Erin,
    Just awesome Fudge! Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

  6. Yum! Thanks for linking up to Friday Food Frenzy – I wanted to let you know that I featured this today in my “What I Bookmarked This Week” post – stop by and see!

  7. Oh, yum!! Thank you for sharing at Sharing Saturday!!