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This cozy fall caramel apple fudge puts all the sweet and tart notes of caramel apples into one soft, dreamy bite. Every mouthful feels like autumn.
I came up with this fudge for a block party in autumn, and it was gone before I could even grab a piece. Now it’s what everyone asks me to bring once the leaves start turning, before I even get a chance to offer!
Mouthwatering Ingredients
- Dried apple slices: Packs punchy apple taste and chewy bits—go for the softer style, not the crispy kind
- Vanilla extract: Rounds out the flavors, making them pop; pure vanilla works best
- Marshmallow cream: Keeps the fudge smooth and helps stop sugar from getting gritty
- White chocolate chips: Lays down a creamy base that blends the apple and spices
- Nutmeg: Brings extra warmth and depth—fresh-shaved is best if you’ve got it
- Cinnamon: Lifts the apple notes; grab Ceylon for a light touch
- Apple cider: Gives every bite a true apple kick
- Evaporated milk: Keeps things creamy, unlike regular milk which would thin things out
- Unsalted butter: Adds richness and makes it super smooth
- Brown sugar: Layers in a little molasses-y, autumny flavor to pair with the apples
- Sugar: The main source of sweetness and lets the fudge hold together just right
Easy-to-Follow Steps
- Set and Chill:
- Pour your finished mixture into the lined pan and use your spatula to level it out. Let it sit on the counter for half an hour before you pop it in the fridge for at least two hours—or overnight if you can wait.
- Mix It All Together:
- Stir in the vanilla and drop in your chopped dried apples. The fudge will start to thicken quick, so move fast and try to get those apple bits mixed through nice and evenly.
- Time for Flavors:
- Turn the pot off the heat. Sprinkle in your nutmeg and cinnamon. Dump in your white chocolate chips and marshmallow cream, then stir like crazy till everything’s totally melted and smooth. Move quick so it doesn't start to cool before it blends.
- Hit the Right Temp:
- Keep stirring while you gently heat over medium. Wait for that candy thermometer to hit exactly 234°F—should take about 15 minutes. Steady, gentle bubbling is your clue—not wild boiling.
- Get the Mix Going:
- Into your medium pan with tall sides, toss both sugars, butter, apple cider, and evaporated milk. High sides matter because it’ll bubble quite a bit as it cooks. Stir the whole time so nothing sticks or burns.
- Line Your Pan:
- Press parchment paper into your 8x8 dish, with lots hanging over the sides so you can pull out the fudge in one piece—make sure you really push the paper into the corners so your fudge looks neat.
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Dried apples are where the magic lives. I tried using fresh apples once, but all the extra moisture was a pain. Dried apples carry loads of flavor and don’t mess with texture. My grandma always said it tasted just like those fairground caramel apples, “but you don’t need a trip to the dentist after.”
Get Perfect Squares
Let the fudge chill all the way before you slice it. Use a big knife, run it under hot water, dry it each time, and push straight down with each cut for sharp edges. If you want them to look pro, score lines with a ruler first so each piece is just right. Sawing at it just makes crumbs!
Keeping It Fresh
Stash your fudge at room temp in an airtight box and it’ll stay tasty for a week. Stick it in the fridge for up to three weeks if you want it to last longer. Freeze pieces wrapped in wax paper tucked inside a freezer bag—they’ll keep for two months and taste just as good once you bring them to room temp. I double up batches sometimes so I always have extra to share or gift last minute.
Fun Ways to Change It Up
If you like the basics but want to play, try tossing in half a cup of toasted pecans or walnuts for a nutty crunch. Go chocolatey and swap out half the white chips for milk chocolate. Around the holidays, I mix in a bit of ground cloves and use some dried cranberries in place of the apples. However you riff, you still get that signature caramel apple bite, just with your own twist.
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Frequently Asked Questions
- → When will I know my mixture reaches the soft-ball point?
The soft-ball point (234°F/112°C) happens when you drop a little into cold water and it turns into a soft, pliable ball. The easiest way to check is with a candy thermometer, but if that’s not available, try the water test.
- → Can I use fresh apples instead of dried?
No, fresh apples contain too much water, making the fudge unlikely to set right. Dried apples have more intense flavor and the right texture for this dessert.
- → How can I make my fudge last longer?
Keep it fresh for up to 2 weeks by storing in a sealed container in the fridge. For longer storage, wrap tightly in plastic and freeze inside a safe container for up to 3 months.
- → Why did my batch of fudge end up too soft?
This can mean it wasn’t cooked to the correct temperature. Always check for 234°F on the candy thermometer. Other causes could be humid weather or measuring liquids inaccurately.
- → Can I mix nuts into this treat?
Definitely! Walnuts or pecans work great. Add about 1/2 cup chopped nuts when you blend in the dried apples for a nutty crunch and extra flavor.
- → What does marshmallow cream do here?
Marshmallow cream helps make the texture smooth and keeps crystals from forming, so every bite is creamy, not gritty.