Caramel Apple Fudge

5 from 1 vote

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!

Prep Time25

Chilling Time4

Total Time4 25

Course: Dessert, Snack

Cuisine: American

Keyword: Caramel Apple Fudge

Servings: small pieces

Author: Chelsea Lords

Cost: $9.03

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

US - Metric

Instructions

Line an 8x8-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.

Notes

Note 1: This is my favorite 8x8-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