Preparation Steps

• Toast the coconut flakes in a dry skillet over medium heat, stirring frequently, until golden brown. Remove and let cool completely. Set aside.
• Melt the caramel bits with 1 teaspoon heavy cream in a microwave-safe bowl, stirring every 30 seconds, until smooth and spreadable. Set aside to cool slightly.
• In a large saucepan, combine unsalted butter, 3/4 cup heavy cream, granulated sugar, and salt. Heat over medium-high, stirring constantly, until mixture reaches a rolling boil. Boil for exactly 5 minutes, stirring continuously.
• Remove from heat and pour into a large mixing bowl. Using a stand or hand mixer, blend in the coconut pudding mix, white chocolate morsels, and marshmallow fluff on medium speed until completely smooth and well combined.
• Immediately pour the mixture into a 13x9-inch baking dish lined with parchment paper, spreading evenly with a spatula.
• Pour the slightly cooled caramel over the fudge base. Use a butter knife to gently swirl and spread the caramel, creating a marbled effect. Do not overmix—some texture is expected.
• Refrigerate for at least 2–3 hours, or until completely set and firm to the touch.
• Melt the semi-sweet chocolate morsels and spread evenly over the chilled fudge. Immediately sprinkle the toasted coconut on top, pressing lightly to adhere. Optionally, add chopped pecans for extra crunch.
• Cut into 64 small squares (approx. 1-inch pieces). Store in an airtight container in the refrigerator for up to 2 weeks. Serve chilled.