Easy Caramel Apple Fudge (Print version)
Creamy white chocolate fudge with apple cider and dried apples, swirled with caramel. A no-fail stovetop recipe that sets firm without a thermometer.
# Ingredients:
For the fudge base
01 -
3 cups (525 g) white chocolate chips
02 -
1 can (14 oz / 397 g) full-fat sweetened condensed milk
03 -
2 tablespoons unsalted butter
04 -
3 packets (0.74 oz each) apple cider drink mix
05 -
2 tablespoons heavy cream
06 -
1/8 teaspoon fine sea salt
07 -
1 teaspoon pure vanilla extract
08 -
1/2 cup (about 40 g) dried apple chips, chopped
For the caramel swirl
09 -
25 soft caramels, unwrapped (about 5 oz / 140 g)
10 -
1 tablespoon heavy cream
# Instructions:
01 -
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the pan so the paper stays flat.
02 -
Place the unwrapped soft caramels and 1 tablespoon heavy cream in a small heavy-bottomed pot over low heat. Stir constantly until completely smooth. Remove from heat and keep warm.
03 -
In a separate medium heavy-bottomed pot, combine the apple cider drink mix, butter, salt, and the remaining 2 tablespoons heavy cream. Whisk over low heat until the butter melts and the powder fully dissolves. Rub a tiny drop between your fingers. If it feels gritty, keep whisking.
04 -
Pour the sweetened condensed milk into the pot, then add the white chocolate chips. Stir constantly over low heat until the mixture is smooth, thick, and glossy. Do not let it bubble.
05 -
Remove the pot from the heat. Quickly stir in the vanilla extract and chopped dried apples until evenly distributed.
06 -
Scrape the fudge base into the prepared pan and spread it level. Pour the warm caramel over the top. Drag a butter knife through the layers in loose figure-eights to create a swirl. Do not overmix.
07 -
Refrigerate the pan uncovered for at least 3 hours or until completely firm. Lift the fudge out using the parchment overhang. Slice into small squares with a sharp knife, rinsing the blade under hot water between cuts for clean edges.
# Good to know:
01 -
Let fudge sit at room temperature for 5-10 minutes before serving for the best texture.
02 -
For thicker fudge, use a 9x5-inch loaf pan. For thinner pieces, use a 9x9-inch pan.