Caramel Apple Pie Fudge

Caramel Apple Pie Fudge | Very Culinary

by Amy on October 24, 2012 · 51 comments

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.

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

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{ 51 comments… read them below or add one }

Debby October 18, 2015 at 8:44 am

We had the same problem – even after being refrigerated overnight, the fudge was oozy on the bottom. Can’t cut it in squares. We did bring it to a rolling boil AND melted all the chocolate. It tastes good but it definitely needs something to make it more solid. Any suggestions? We will try to put it in the freezer but I’m afraid by the time it gets eaten at a party it will be gushy again.


Amy @Very Culinary October 18, 2015 at 9:38 am

Hi Debby – not sure why some people have troubles with this, when so many others have had great success :/ Other than the suggestions in previous comments, I just don’t know. Sorry it didn’t work out for you!


Janelle December 28, 2014 at 8:11 am

Made this last night (finished about 9ish) Now here it is 12 hours later and it isn’t set. What did I do wrong?


Janelle December 28, 2014 at 8:26 am

Also…. I covered the pan in saran wrap before putting it in the fridge. Could that have made a difference? Like keeping too much moisture in or something? This was my first time making fudge


Amy @Very Culinary December 28, 2014 at 8:36 am

Hi Janelle – I can’t say for sure, since I’m not in your kitchen with you, but some have had great success with this recipe, while others had issues like you did. The biggest thing that seems to be the problem for people is they 1) don’t let the fudge come to a rolling boil, and 2) they don’t allow the chocolate to melt completely. Both these things help it to solidify. And yes, the plastic wrap probably did lock in some moisture, which you don’t want.

At this point, I would remove the saran wrap and stick the pan in the freezer. See what that does. Fingers crossed!


Judy Evans November 24, 2014 at 5:45 pm

I’m not sure if you used apple chips, or just a regular apple in the recipe. I would like to try the recipe. Thank you!


Amy @Very Culinary November 24, 2014 at 5:57 pm

Hi Judy – I used dried apple. It’s where the other dried fruit is (prunes, apricots, etc.) in the grocery store. Enjoy!


Sandra Perdriel February 9, 2014 at 11:01 pm

For the Dulce de Leche….. I live in the S.W. of France in a small town. We don’t go in for new-fangled things. Thanks I will try for a recipe online.


Sandra February 9, 2014 at 4:01 am

I cannot buy dry apple. Could I use fresh apple instead? What is Dulce de Leche?


Amy @Very Culinary February 9, 2014 at 9:44 am

You do need dried apple – fresh apple will let off too much moisture. Dulce de Leche is sweetened milk that has been caramelized. You can find it in most grocery stores…it comes in a can. Or there are several recipes online to make your own.


Mary Barrett September 18, 2014 at 1:57 pm

Is this the sweetened condensed milk?


Amy @Very Culinary September 18, 2014 at 1:59 pm

Hi Mary – no, sweetened condensed milk and Dulce de Leche are two different things. If your grocer carries it, they’ll know what aisle to direct you. The name Dulce de Leche is right on the can.


Heather September 27, 2013 at 4:56 am

HI! I made up a test batch of this delicious fudge for our monthly teacher treats. It turned out fine, but when left out of the refrigerator, it softened to a mush. I need a treat that can be individually wrapped in the teachers’ mailboxes, which could mean it would sit all day before getting eaten. Is there something I did wrong, or does it just need to stay refrigerated? Thanks….


Amy @Very Culinary September 27, 2013 at 6:01 am

Hi Heather – yes, it needs to be stored in the refrigerator, as per my recipe instructions. However, I apologize…I had it written “can be stored” which now reads “should be stored.”


capturing joy with kristen duke August 8, 2013 at 12:25 pm

This sounds amazing!!!


Aimee @ ShugarySweets July 2, 2013 at 11:23 am

Holy deliciousness batman. These look awesome. PINNED.


Amy July 2, 2013 at 3:19 pm

Thanks, Aimee! It seriously is. Tastes even better than it looks, if that’s possible!


Beth December 31, 2012 at 6:44 am

Made this for Christmas and it was absolutely delicious!! Mine set in just a few hours. I might make it again for New Year’s – one more hoorah before I start my diet ;-)


mrsblocko December 30, 2012 at 1:53 pm

I made these and wrote about them here:

For some reason I can never get fudge to NOT have that grainy texture. i can’t figure out what I’m doing wrong. Even though they weren’t perfect, most of my family thought they tasted great. Thank you so much for sharing this recipe.


Tania November 24, 2012 at 8:51 am

Made this for Thanksgiving. Everyone wanted the recipe. OMG SO GOOD!!!!


Elise November 23, 2012 at 1:11 pm

I read through the comments as well before making these. If you let it come to a rolling boil and make sure the white chips melt completely it comes out perfectly as the author notes. Mine even set very fast, maybe an hour? It was delicious!!


Tayler November 21, 2012 at 8:24 pm

I was so excited to make these, but like several of the other reviewers, it never set all the way :( I tasted a little bit and it was good, but the texture was so off that I ended up just throwing it all away– It was more like apple pie sludge than apple pie fudge. I’m disappointed because I even made some dulce de leche from scratch. Oh well, maybe next time!


Amy November 21, 2012 at 8:44 pm

Hi Tayler – if the texture was more sludge like, then you didn’t allow the chocolate to completely melt/dissolve. That was the issue the others had. Otherwise, the texture is like typical fudge and awesome.


Susan Brown November 21, 2012 at 1:52 pm

I couldn’t wait to try this recipe! I read alot of the comments first, so after letting it come to a rolling boil, it didn’t seem long enough for it to set up, got my candy thermometer out and brought it up to a soft ball stage, just like regular fudge, which meant it was at a rolling boil for about 8 minutes, also I added the dry spices to the sugar instead of at the end, did everything else according to your recipe and it turned out wonderful! This requires less time in the fridge, it started setting right up just like regular fudge does. Using this in my gifts for the neighbors this year, they are going to love it!


Mary Scanlon November 20, 2012 at 3:15 pm

Amy, I couldn’t find any dried apples, but came across a recipe that used applesauce. What do you think, any ideas? Thanks, Mary


Amy November 20, 2012 at 3:54 pm

Hi there Mary – no, do not use applesauce…that’s will be like adding liquid and make it too loose. The dried apple give it that apple flavor, but also adds that slight texture of having bits in there. Usually grocery stores have dried apple near their other fruit, like dates, prunes, apricots. If you still can’t find it, just leave it out. It won’t be exactly the same, but still good. I hope!


Mary Scanlon November 19, 2012 at 10:27 pm

My daughter was raving about this fudge she tried and that I had to find a recipe for it. I was searching and finding the same thing you did, buying it. THANK YOU SO MUCH, can’t wait to try this and have her sample it.


Stephanie November 15, 2012 at 6:01 pm

I think I just learned to love you a little more. You’re a genius, Amy. I’m not huge on fudge, but I seriously have to try this. Maybe I can find time before Thanksgiving!


Julie November 4, 2012 at 10:12 am

I have had such a comedy of errors prepping to make these – went out for dried apple rings, got home and realized I didn’t have white chocolate. Ran out for white chocolate, got home, and realized what I thought was evaporated milk in the back of my pantry was actually sweetened condensed milk. I firmly believe it will all be worth it – I’ve been thinking about this fudge for days! I’ll let you know how it turns out :)


Amy November 4, 2012 at 10:37 am

Too funny. I’ve done that countless times!


Jessica Waters November 2, 2012 at 11:26 am

This recipe sounded so fabulous, I couldn’t wait to make it! Alas, for some reason, following it to the letter, it never solidified. Any ideas why? I kept it overnight in the fridge, but it is still quite gummy.

Help! I want this to work, it is so scrumptious and gorgeous.


Amy November 2, 2012 at 12:24 pm

Shoot. Dana (an earlier commenter) had issues with it setting also. Soooo I just made it again and it’s in the refrigerator. I’ll see if I have different results than the first time. Check back tonight or tomorrow. I’m very troubled!


Amy November 2, 2012 at 2:37 pm

I just checked on mine at 2 1/2 hours and it’s set, although still letting it go longer. I didn’t do anything different this time, so I checked my directions again and I realized I wasn’t clear about 2 things:

1. the mixture needs to come to a rolling boil (where it boils rapidly, with lots of bubbles…almost like it’s going to flow over the top of the pot.) Again, stirring constantly so it doesn’t burn.
2. once you add in the white chocolate (and apple/spices), you need to blend well, stirring for several more minutes until the chocolate is almost completely dissolved. The chocolate needs to melt…I believe that’s what thickens it. Makes sense.

I’ve changed the directions to reflect this. My bad for not being more clear. Sometimes you think what’s in your head is translated onto paper, and it isn’t. Don’t deviate from the other ingredients… stick to unsalted butter, full fat evaporated milk, granulated sugar, apple cider (not vinegar), and you shouldn’t have problems.


Veronica October 25, 2012 at 2:15 am

Thanks for doing the work for us Amy, all we have to do is follow the recipe! You rock! This sounds (and looks) incredible.


Joanne October 24, 2012 at 11:22 am

All that weight I lost while marathon training…it was gone as soon as I looked at these and realized I was probably going to make and devour a whole batch. I love/hate you right now. :)


Dana October 24, 2012 at 9:19 am

You. Are. Awesome. I’ve seen this for sale at apple orchards and pumpkin patches, too, and always wondered about a recipe. Too excited to make this!! My neighbors will love you, too, because I’m sure it will definitely be one I won’t be able to keep around, or I’ll be 500 pounds as well. Yum!


Amy October 24, 2012 at 9:42 am

I knew I couldn’t be the only one searching. Apparently, it’s top secret information…but not anymore! Yay!


Dana October 30, 2012 at 12:58 pm

It’s chilling in the refrigerator! The flavor is SO incredible. I hope it firms up…all I had was FF evap milk and I’ve not had good luck with that in recipes in the past. I’m hopeful. If nothing else, I can use it as an ice cream topping!


Amy October 30, 2012 at 1:28 pm

Hm. I don’t know if fat free will make a difference in texture or taste. I guess we’ll find out! *fingers crossed*


Dana Smith October 30, 2012 at 4:34 pm

Wondering if the sugar should have been powdered instead of the granulated I used. It’s still looking pretty soupy. I am determined to give it another go though….

Amy October 30, 2012 at 4:54 pm

It should have been granulated sugar. Remember that 3 hours is a minimum – everyone’s refrigerator is different. Let it set overnight and see what happens.


Dana October 30, 2012 at 5:19 pm

Oh, good. Just being impatient, I guess! Yum…

Amy October 30, 2012 at 5:40 pm

Oh, I feel ya there! Let me know how it is in the morning – there’s no way it doesn’t solidify!


Andrea October 24, 2012 at 9:02 am

It looks like the apple is on top of the fudgy part, with the dulce de leche. Did you sprinkle them on before you drizzled the dulce de leche? Or did you mix the apples into the DdeL before drizzling? This recipe may distract me from the bag of Butterfingers . . . .


Amy October 24, 2012 at 9:37 am

Oops, my bad Andrea…I forgot to include the dried apple into the directions. GAH. I fixed it in the recipe and print out. But you mix the dried apple pieces in at the same time as the white chocolate. They just floated to the top (which wasn’t my intention, but in the end, it didn’t matter!)


pam October 24, 2012 at 6:20 am

Just when I thought I had tried every possible type of fudge. You are my hero for bringing this to my attention!


Amy October 24, 2012 at 7:23 am

HEE. I’m here to help, Pam ;-)


Melissa October 24, 2012 at 6:13 am

I want to not care, too. Get on that.

Also, you made your own. WIN.


Amy October 24, 2012 at 7:22 am

Goodness, no doubt. And I know you’re familiar with that feeling when you create something basically from scratch. *pats self on back*


Paul Flanigan October 24, 2012 at 5:26 am

I can confirm. These are absolutely the best tastinganoidjfoiewjfaiowej……fefwe.

Sorry, got lost in the lusciousness and fantabulosity of the moment.



Amy October 24, 2012 at 5:45 am

I want to not care about weighing 500 pounds, so I can make this every week. *cries*


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