CARAMEL APPLE PIE FUDGE – caramel apples meet apple pie in this fantastic Fall dessert mash-up!
Every year Haley and Trevor go on a pumpkin patch field trip with their school. It’s a pretty cool one, where you can brush sheep, watch pigs be dirty, pet baby chicks, take a train ride, and pick out a tiny pumpkin. The kids can also climb a steep mountain of hay stacks (bites nails), bounce on a gigantic trampoline with 100 other kids (grits teeth), and they vie for space on an old jungle gym (cringes) – I immediately age 10 years and pray my kids come home in one piece…which is why I make Paul take them.
They also have a gift and snack shack, of course. This year Paul and Trevor returned home with a little container of candy Lego bricks. Edible Lego bricks…they stack and everything. Pretty neat. In Paul’s other hand was fudge. Caramel Apple fudge. I about died at first contact.
I immediately went online to get the recipe. I Googled, I went on TasteSpotting and FoodGawker, I went on All Recipes. Nothing! You can buy it from places, but ain’t nobody giving out that recipe!
After I cried, I regrouped and went to work on creating my own.
Spot on. Tastes just like a caramel apple and apple pie. And absolutely sublime.
- 3/4 cup apple cider
- 3/4 cup unsalted butter
- 1 can (5 ounce) evaporated milk
- 3 cups granulated sugar
- 1 bag (12 ounce) white chocolate chips
- 3/4 cup dried apple , finely diced
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/4 cup Dulce De Leche
Line an 8x8-inch baking dish with parchment paper. Set aside.
In a large saucepan combine the apple cider, butter, evaporated milk, and sugar; bring to a rolling boil and stir continuously for 4 minutes.
Reduce heat to low; add in the white chocolate, dried apple, vanilla, and spices; blend well, stirring for several more minutes until chocolate is completely dissolved. Pour into baking dish.
Heat Dulche de Leche in the microwave for 15-20 seconds to loosen. Drizzle or drop dollops around in the baking dish and swirl through with a dull knife for a marbled effect.
Refrigerate for at least 3 hours (or overnight), until hardened.
Remove parchment paper from pan and place on cutting board. Cut into squares.
To store: fudge should be refrigerated, in a covered container, for up to one week.