Apple Pie Fudge

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Apple Pie Fudge

Apple Pie Fudge

Apple Pie Fudge


3 cup granulated sugar

3/4 cup unsalted butter

pinch of salt

1 cup heavy cream

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/2 cup apple pie filling

3 cup white chocolate

12 gingersnap cookies, broken into bite site pieces


Line an 8x8 baking dish with parchment paper. Set aside.

Add white chocolate and apple pie filling to a mixing bowl, attach whisk to mixer. Set aside.

In a large saucepan, heat sugar, butter, salt, cream, cinnamon, nutmeg and allspice over medium high heat. Bring to a rolling boil and stir continuously for 4 minutes. Remove from heat.

Quickly pour mixture into prepped mixing bowl with white chocolate and apple pie filling. Beat on medium speed until white chocolate is smooth (about 2 minutes). Pour into baking dish.

Refrigerate for 3 hours, until hardened, or overnight.

Remove parchment paper from pan and place on cutting board. Cut fudge into small bite sized pieces and top with a small piece of cookie.

Store in covered container in refrigerator. Use within one week, or freeze.

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