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!
author’s note
This Fudge Tastes Just Like a Caramel Apple Sucker!
Remember 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
| Ingredient | Helpful Tip |
|---|---|
| Caramels | Werther’s Original caramels work best for this recipe. |
| Heavy Whipping Cream | Shake well before using and choose full-fat for the richest texture. |
| Unsalted Butter | Adds richness while giving you control over the salt. |
| Apple Cider Mix | Find it in the drink mix aisle. It adds the perfect apple flavor. |
| White Chocolate Chips | Quality matters! Ghirardelli or Guittard are my favorite. |
| Sweetened Condensed Milk | Use full-fat for the best texture. Low-fat, sugar-free, and evaporated milk won’t work the same way. |
| Fine Sea Salt | A small pinch balances the richness and enhances the sweetness. |
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 Base: In a pot, mix apple mix, salt, butter, and heavy cream. Whisk, then add sweetened condensed milk and chocolate chips.
- Combine: Pour the fudge into pan, then add the caramel on top. Swirl them together.
- Chill: Cover and refrigerate until set.
chelsea’s recipe tips
- Pan Prep: Line and grease your pan to stop sticking, making it easier to remove.
- 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.
- Chilling time: Don’t rush this step. The fudge needs time to set properly.
- Cut the fudge: I learned with my easy fudge recipe that 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: This caramel apple fudge tastes best at room temperature.
Packaging and Gifting
- Cut: Slice into squares or use fall-themed cookie cutters.
- Wrap: Use parchment or wax paper to prevent sticking.
- Package: Arrange in lined tins, boxes, or cellophane bags.
- Label: Add the caramel apple fudge name and storage instructions.
Storage
- 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 Delicious Apple Recipes:
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!
Video
Equipment
- 8 x 8-inch baking pan see note 1
- Small pot nonstick
- Medium pot nonstick
Ingredients
- 25 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 8×8-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, nonstick pot, combine the unwrapped caramels with 1 tablespoon of the heavy cream.
- In a separate, medium, heavy-bottomed, nonstick pot, combine the apple cider mix, salt, butter, and the remaining 2 tablespoons heavy cream. Whisk constantly until butter has melted and the apple cider mix has fully dissolved (see note 5). After dissolving, pour in the sweetened condensed milk and mix. Fold in the white chocolate chips using a heat-resistant spatula. Continue stirring, scraping the bottom and sides of the pot. 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 to ensure 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.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: This is my favorite 8×8-inch baking pan. I love this 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 in an airtight container for up to a week at room temperature or 2–3 weeks in the fridge. For freezing, wrap pieces individually or separate layers with wax paper in a freezer bag. Thaw in the fridge to maintain its texture.
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.
It is an easy and great tasting fudge!! I love trying new recipes and this candy was fun and way good everyone loved it
I am so happy to hear this! Thanks Lettie!
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! 🙂