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!
3cupswhite chocolate chips(highest quality possible -- Note 4)
1can (14 oz)full-fat sweetened condensed milk
Tiny pinch fine sea salt
Instructions
PREP: Line an 8x8-inch pan with parchment paper or foil, leaving an overhang for easy removal. Grease the pan lightly, lay the parchment paper, and use binder clips to keep it in place. (This step is important for easily removing the fudge later.)
CARAMEL: In a small, heavy-bottomed nonstick pot, combine the unwrapped caramels with 1 tablespoon of the heavy whipping cream.
FUDGE BASE: In a separate, medium-sized, heavy-bottomed nonstick pot, combine the apple cider mix, salt, butter, and the remaining 2 tablespoons of heavy cream. Whisk consistently 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.
COOK CARAMELS: Concurrently with the above step, 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/creamy.
ASSEMBLE: 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 mixing/marbling.
CHILL: Cover the pan and refrigerate for 4-6 hours or until the fudge sets.
SERVE: 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.
Video
Notes
Note 1: Tools: Here's our favorite 8x8-inch baking pan. We love using these sheets of parchment paper (cutting them down to size) and these binder clips to hold the parchment in place. These spatulas are the best for mixing and spreading the mixture.Note 2: Caramels: Be sure to grab Werther’s® soft caramels-- not their original version-- to achieve the perfect fudge texture. Get a big bag: set aside 25 for this recipe and use the rest in some of our other caramel-filled recipes!Note 3: Apple cider drink mixes: Don't substitute in juice or cider -- the fudge won't set up. These powdered mixes are typically in the drink aisle of the store.Note 4: White chocolate chips: Quality matters. Brands like Ghirardelli or Guittard are our favorites! Steer clear of white baking chocolate, almond bark, or candy melts; they'll mess up the fudge's flavor and texture.Note 5: Dissolve apple cider mix: Thoroughly dissolving the drink mix is crucial to avoid a grainy fudge texture. Patience is key. To check, take a small amount and rub between two fingers. If it feels grainy, keep cooking. If smooth, you're good to go!