Caramel Apple Cider Fudge
This Caramel Apple Fudge is the perfect way to bring fudge and the flavors of fall together. It's a creamy white chocolate based fudge, seasoned with apple cider mix, and swirled with caramel. It's a "cheater" fudge made with sweetened condensed milk, and we don't even need a candy thermometer!
Servings: 36 pieces
Calories: 145kcal
Ingredients
For the Apple Fudge:
- 3 packets Apple Cider Drink Mix (dry powder, not prepared)
- 2 TBS Heavy Cream
- 2 TBS Salted Butter
- 14 oz Sweetened Condensed Milk
- 3 cups White Chocolate Chips (High quality like Ghiradelli)
- flakey sea salt
For the Caramel Layer:
- 3/4 cup Soft Caramels (caramel bits, or caramels unwrapped)
- 1 TBS Heavy Cream
Instructions
- Line a 8x8 inch baking pan with parchment paper leaving some hanging over the side for easy removal.
For the Apple Fudge:
- Add the Apple Cider powder, heavy cream, and butter to a medium pot, over medium low. Stir together until the butter has melted, the powder has dissolved and the mixture is blended well. 3 packets Apple Cider Drink Mix, 2 TBS Heavy Cream, 2 TBS Salted Butter
- After it is dissolved (check with your fingers to make sure its not grainy) add the Sweetened Condensed Milk and stir until totally mixed and creamy. 14 oz Sweetened Condensed Milk
- Remove from the heat and add in the white chocolate chips. Stir until they are totally melted. (Add back to the heat over low) if they won't melt all the way without. 3 cups White Chocolate Chips
For the Caramel Layer:
- While the fudge is cooking, melt the caramels.
- Add the caramels and cream to a small pot. Heat it over low heat, stirring often until it is smooth and fully melted. 3/4 cup Soft Caramels, 1 TBS Heavy Cream
For the Fudge Assembly:
- Once they're both smooth and melted, pour the fudge into the prepared pan. Spread it evenly to the edges and corners.
- Drop the caramel in dollops on top of the fudge.
- Use a table knife to swirl the caramel and fudge together. Spend a couple minutes to make sure they swirl together nicely.
- Cover the pan and place it in the fridge for at least 3 hours.
- Remove from the fridge once chilled and lift the fudge out of the pan. Cut the fudge into small pieces with a sharp knife, and enjoy.
- Sprinkle pieces with flakey sea salt if desired. flakey sea salt
Notes
- Line your Pan: Line your square pan with parchment paper so you can easily lift the fudge out of the pan when its done, and slice it up easily. Here's a video on how I easily fit my parchment paper in the pan.
- High Quality Ingredients: Use good, high quality ingredients to improve the taste and texture of your fudge. Especially when it comes to the white chocolate chips. I love the Ghiradelli Classic White Vanilla Flavored Chips.
- Don't over Heat: Don't overheat the white chocolate or the caramel. Keep the temperature low on both pots, and stir often.
- Storage Instructions: This fudge can be stored in an airtight container in the fridge for up to 2 or 3 weeks. You can also freeze the fudge by wrapping individual squares in plastic wrap and storing those in a freezer bag or container. It will stay good in the freezer for up to 2 months. Thaw it in the fridge overnight before enjoying.
Nutrition
Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 45mg | Potassium: 96mg | Fiber: 0.03g | Sugar: 18g | Vitamin A: 74IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 0.1mg