Caramel Apple White Chocolate Fudge: White chocolate based fudge mixed with freeze dried apple powder and caramel bits to give this fudge a caramel apple flavor.
Not everyone is a fan of white chocolate fudge.
There are purest who feel fudge should only be chocolate.
White chocolate gives you a great based to do a variety of flavors with.
Today’s happens to be caramel apple.
I have always been a big fan of freeze dried fruits to use in frostings and it finally dawned on me to use it in fudge.
Freeze dried fruit is prefect because its concentrated flavor with none of the sweetness.
You can usually find the apple at Target but I tend to buy it in bulk on Amazon.
It’s cheaper and I like the brand a lot.
Do not confuse Freeze Dried with plain Dried apples.
Freeze dried apples can be turned into a powder and are brittle and break easy.
Dried apples are soft and very flexible and won’t work in this recipe.
Keys to Successful Fudge:
- Have a thermometer. I don’t like the old fashioned ones that you clip to the side. Those never work for me. I like digital and use this one.
- Use Baker’s sugar. Also known as caster or superfine sugar. I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
- Use good butter. Preferably European. They higher the butterfat content the better. Cheaper butter often has too much water in it and will cause your fudge to separate.
- Same goes for your chocolate. The cheaper the chocolate the more likely it is to separate. If using chips I tend to use Guittard. And when making extra special fudge I used TCHO.
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 12 ounces white chocolate chips
- 7-ounce jar marshmallow crème
- 1/3 cup freeze dried apple powder
- 1 cup caramel bits
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips stirring vigorously with a wooden spoon until the white chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Mix in the freeze dried apple powder.
- Fold in the caramel pieces.
- Pour into prepared pan.
- Top with sprinkles if desired.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.