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Savor this fall-themed caramel apple fudge—it blends nostalgic caramel apple flavor with a creamy, lush texture that shouts autumn in every square.
I whipped up this fudge for our block's fall party and it was gone before I got a piece. These days, it’s what everyone asks me to bring long before I volunteer. It’s become my fall showstopper treat.
Tasty Ingredients
- Dried apple slices: Chewy and packed with flavor—choose soft, not crunchy, for best bites
- Vanilla extract: Rounds out all the other flavors—go for the real stuff, not imitation
- Marshmallow cream: Keeps things super smooth and stops classic fudge sugar crunch
- White chocolate chips: Gives a creamy body that soaks up all the apple spices
- Nutmeg: Brings some spicy warmth—freshly grated adds a nice touch
- Cinnamon: Adds gentle, cozy heat, especially if you use Ceylon cinnamon
- Apple cider: Delivers that bold apple kick you want in each bite
- Evaporated milk: Creams up the fudge without making it runny, unlike regular milk
- Unsalted butter: Makes the fudge rich and super smooth
- Brown sugar: Gives deep caramel taste and plays well with apple
- Sugar: Sweetens things up and gives the classic fudge structure
Foolproof How-To
- Let It Set Up:
- Spread the finished fudge in your lined pan. Make sure to smooth it into the corners. Let it hang out at room temp for half an hour, then chill in the fridge for two hours or overnight till firm.
- Add Final Flavor Punch:
- Dump in vanilla and dried apple bits. Work them in fast—evenly—since it thickens up quick as it cools.
- Blend Everything:
- Toss in nutmeg, cinnamon, marshmallow cream, and white chocolate chips as soon as it comes off the heat. Stir fast until you’re left with a lump-free, shiny mix—the warmth will melt it all if you don’t stall.
- Hit The Perfect Temp:
- Set over medium and keep stirring for about 15 minutes. Watch the candy thermometer—hit 234°F, then pull it off the heat right away. Steady bubbling means you’re on track.
- Build The Base:
- In a medium pot with tall sides, add regular and brown sugar, butter, evaporated milk, and apple cider. Give it a steady stir with a wooden spoon or sturdy spatula as you go to avoid burning.
- Prep Your Dish:
- Line an 8x8 pan with parchment, leaving enough over the edge for easy lifting later. Press it into the corners so you’ll get neat fudge squares.
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Dried apples are the magic touch here. I’d tried using fresh ones, but they made the fudge watery and weird. These chewy bites give a pop of flavor and just the right texture. My grandma always said it tasted like old-school carnival caramel apples—“but you don’t need a dentist visit after.”
Getting Clean Cuts
Wait till your fudge is good and cold before slicing. Warm a sturdy knife with hot water, wipe it off, and push straight down—no sawing. That’s the trick for sharp edges. For perfect squares, lightly score with a ruler first. Suddenly, your fudge looks totally pro and gift-ready.
Keep It Fresh
At room temp in a sealed box, this fudge is golden for a week. Fridge time gets you three weeks easy. Want to stash it longer? Wrap each cube in wax paper, toss in a freezer bag, and freeze—good for two months. It defrosts perfectly on the counter after half an hour. I like to make extra for those pop-in guests or surprise presents.
Fun Twists
You can play with flavors any way you like. Toss in a handful of toasted nuts for crunch. If you’re a chocoholic, swap some white chips with milk chocolate. For the holidays, add a pinch of ground cloves or stir in a few dried cranberries with the apples. However you remix it, you’ll keep the caramel apple vibe alive.
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Frequently Asked Questions
- → How will I know I’ve hit soft ball stage?
At 234°F (112°C), a drop of the mixture in cold water will form a squishy ball. Use a candy thermometer for accuracy, but the cold water test works too if you don’t have one.
- → Can I swap dried apples with fresh ones?
Fresh apples aren't ideal because their moisture can stop the fudge from setting. Dried ones are flavorful and have the right texture without extra liquid.
- → How long will this fudge last?
It’ll stay fresh in the fridge inside an airtight container for about two weeks. Freeze it for up to three months when wrapped and packed well.
- → Why is my fudge too soft?
If it’s too soft, it likely didn’t cook to the right temperature. Use a candy thermometer and cook to exactly 234°F. Other causes could include humid weather or measuring liquids incorrectly.
- → Can I toss in nuts?
Definitely! Chopped pecans or walnuts go great with this fudge. Add about half a cup alongside the apple pieces for a crunchy and tasty twist.
- → Why use marshmallow cream?
Marshmallow cream keeps your fudge smooth and creamy. It prevents sugar crystals, so the end result is silky, not gritty.