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.
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.
Caramel Apple Pie Fudge
Makes 16 big squares, or up to 64 little ones
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: at least 3 hours
• 3/4 cup apple cider
• 3/4 cup unsalted butter
• 1 (5 ounce) can evaporated milk
• 3 cups sugar
• 2 cups 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 8×8 baking dish with parchment paper (13×9 inch pan if you like your fudge thinner.) Set aside.
In a large saucepan combine the first four ingredients, bring to a rolling boil and stir continuously for 4 minutes (because the mixture burns easily.) Remove from heat.
Add 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.
(heavily adapted from Food.com)