Caramel Apple Fudge combines smooth white chocolate, a hint of apple cider flavor, and creamy caramel. It’s an easy recipe, with no candy thermometer required!
Caramel Apple Fudge
Craving those nostalgic caramel apple suckers? This fudge channels that vibe perfectly.
It starts with a creamy fudge base infused with spiced apple cider. Sounds intimidating? It’s not! Thanks to The First Year Blog for the clever idea of using apple cider drink mix. On top, a rich, creamy caramel layer is swirled in.
What do you get? Arguably the best fudge around! No complicated recipes or candy thermometers required. This is all about ease without sacrificing flavor or texture!
Caramel Apple Fudge Ingredients
- Caramel: Use Werther’s Original® caramels for this recipe.
- Heavy whipping cream: Shake well and always choose full-fat.
- Unsalted butter: Adds richness while letting you control the salt.
- Apple cider mix: Found in the drink mix aisle, it gives the right apple flavor.
- White chocolate chips: Quality is important! Brands like Ghirardelli® or Guittard® are great.
- Full-fat sweetened condensed milk: Always use full-fat; low-fat or sugar-free won’t be as rich. Evaporated milk isn’t a good substitute!
- Fine sea salt: A small pinch boosts the fudge’s flavor, making it sweeter.
How To Make Caramel Apple Fudge
- Prepare the Pan: Line an 8×8-inch pan with parchment paper and lightly grease.
- Melt the Caramel: In a pot, melt caramels with heavy cream until smooth.
- Make the Fudge Base: In a pot, mix apple drink mix, salt, butter, and heavy cream. Whisk, then add sweetened condensed milk and chocolate chips.
- Combine: Pour the fudge into the pan, then add the caramel on top. Swirl them together with a knife.
- Chill: Cover and refrigerate until set.
Tips For Success
- Pan Prep: Line and grease your pan to stop sticking, making it easier to remove and cut.
- Patience is Key: Melt ingredients on low heat for even melting and to prevent burning or separating. It might take a bit longer, but the results are worth it.
- Stir Constantly: Keep stirring, especially with chocolate and caramel, to melt evenly and stop burning or sticking.
- Quality Matters: Using good ingredients really improves the taste and texture of your fudge.
Tips, Continued
- Chilling time: Don’t rush this step. The fudge needs time to set properly in the refrigerator.
- Cut the fudge: Using a hot, sharp knife will give you clean cuts without the fudge sticking to the knife. Run the knife under hot water, dry it, then make your cuts.
- Serve: Fudge tastes best at room temperature. So, if you’ve stored it in the fridge, allow individual pieces to sit out for a few minutes before serving.
- Time the mixtures: It’s crucial to have both the fudge base and caramel topping ready simultaneously. This ensures smooth swirling, preventing either mixture from being too firm during the marbling process.
Packaging and Gifting
- Size and Shape: Cut fudge into squares or rectangles, or use small fall-themed cookie cutters for fun shapes.
- Wrap: Use parchment or wax paper to wrap each piece or small stacks to keep them from sticking and to make them look nicer.
- Containers: Buy decorative tins or boxes at craft stores. Line the bottom with colored tissue paper or parchment for a festive touch, and layer the fudge pieces inside.
- Cellophane Bags: Put a few wrapped fudge pieces in clear bags and close them with a twist tie or decorative ribbon.
- Label: Attach a cute tag with the fudge name (like “Caramel Apple Fudge”) and a note about how long it lasts.
Storage
Storing Caramel Apple Fudge
- Room temperature: Store in an airtight container for up to a week, away from direct sunlight.
- Refrigeration: In an airtight container, fudge lasts for 2-3 weeks and gains a firmer texture.
- Freezing:
- Cut into squares and tightly wrap each piece in plastic wrap.
- Place wrapped pieces in a freezer bag, pushing out as much air as possible. Label with date and type.
- If not wrapped individually, separate layers with wax paper to prevent sticking.
- Thawing: Always thaw fudge in the refrigerator to maintain its texture and flavor.
More Apple Recipes:
- Apple Dump Cake with caramels
- Apple Crumble with plenty of crumble topping
- Caramel Apple Cheesecake with a graham cracker crust
- Apple Pie with a caramel-like filling
- Apple Nachos with caramel
Caramel Apple Fudge
Caramel Apple Fudge features smooth white chocolate, a hint of apple cider flavor, and creamy caramel. It's an easy recipe that doesn’t require a candy thermometer!
Equipment
- Baking pan 8 x 8-inch, see note 1
- Small pot non-stick
- Medium pot non-stick
Ingredients
- 25 Werther's Original Soft Caramels unwrapped, see note 2
- 3 tablespoons heavy cream divided
- 2 tablespoons unsalted butter
- 3 packets Apple Cider drink mix see note 3
- 3 cups white chocolate chips see note 4
- 1 (14-ounce) can sweetened condensed milk full fat
- 1/16 teaspoon salt
Instructions
- Line an 8 x 8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal. Grease the pan lightly, lay the parchment paper, and use binder clips or something similar to keep it in place.
- In a small, heavy-bottomed, non-stick pot, combine the unwrapped caramels with 1 tablespoon of the heavy cream.
- In a separate, medium, heavy-bottomed, non-stick pot, combine the apple cider mix, salt, butter, and the remaining 2 tablespoons of heavy cream. Whisk constantly until the butter has melted and the apple cider mix has fully dissolved (see note 5). After dissolving, pour in the sweetened condensed milk and mix. Finally, fold in the white chocolate chips using a heat-resistant spatula. Continue stirring, making sure the bottom and sides of the pot are scraped. It's important to maintain low heat for a smooth mixture.
- While preparing the fudge base, melt the caramel mixture over low heat. Stir until it achieves a smooth consistency. It's important to have both the fudge base and caramel topping ready at the same time. This ensures smooth swirling. If needed, return caramels to the stovetop until very smooth and creamy.
- Once both the fudge and caramel are smooth, remove them from the stove. First, pour the fudge into the prepared pan, spreading and leveling it to an even layer with a spatula. Then pour the caramel right on top of the fudge. Using a table knife, swirl the caramel and fudge together. Spend a few minutes on this step to ensure thorough and even marbling.
- Cover the pan and refrigerate for 4–6 hours or until the fudge sets.
- To serve, pull out the fudge using the parchment paper overhang. Use a sharp knife, heated under hot water and dried, to slice the fudge. Due to its rich flavor, smaller pieces are recommended.
Recipe Notes
Note 1: This is my favorite 8×8-inch baking pan. I love using these sheets of parchment paper and these binder clips to hold the paper in place. These spatulas are the best for mixing and spreading the mixture.
Note 2: Be sure to grab Werther’s Original® soft caramels. Get a big bag, set aside 25 for this recipe, and use the rest in some of my other caramel-filled recipes!
Note 3: Don’t substitute the cider mix for juice or liquid cider, the fudge won’t set up. These powdered mixes are typically in the drink aisle of the store.
Note 4: Brands like Ghirardelli or Guittard are my favorites! Steer clear of white baking chocolate, almond bark, or candy melts; they’ll mess up the fudge’s flavor and texture.
Note 5: Thoroughly dissolving the drink mix is crucial to avoid a grainy texture. Patience is key. To check, take a small amount and rub between two fingers. If it feels grainy, keep cooking, but if it’s smooth, you’re good to go!
Storage: Store fudge at room temperature in an airtight container for up to a week, away from direct sunlight. In the refrigerator, it lasts 2-3 weeks and becomes firmer. For freezing, cut into squares and wrap each piece tightly in plastic wrap, then place in a freezer bag. If not wrapped individually, use wax paper between layers. Always thaw fudge in the refrigerator to keep its texture and flavor.
Nutrition
Serving: 1serving | Calories: 179kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 110mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a new favorite in our house! We’ll definitely be making it every fall (and probably a few other times a year!) I took this to a big family party and everyone LOVED it! So good!!!
I am so thrilled to hear this! Thanks Michelle! 🙂