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.