Description

Craving a sweet treat that captures the cozy flavors of fall? What if you could create a creamy, decadent fudge with the taste of caramel apples in every bite? Say hello to Caramel Apple Fudge! This no-bake dessert combines rich white chocolate fudge infused with apple cider flavor, swirled with smooth caramel for a delightful balance of sweet and tart.

Ingredients

For the Fudge Base

Unsalted Butter (¼ cup, ½ stick, 57g): Adds richness and helps create a smooth fudge texture.
Mini Marshmallows (3 cups, 129g): Melt into a creamy base, providing sweetness and structure.
Granulated Sugar (½ cup, 99g): Sweetens the fudge and aids in melting the marshmallows.
Heavy Cream (½ cup, 118ml): Ensures a creamy, velvety consistency.
Apple Cider Drink Mix (3 packets, 0.74 oz each): Infuses the fudge with a tart, apple cider flavor.
White Chocolate Chips (3 cups, 510g): Form the sweet, creamy fudge base.

For the Caramel Swirl

Caramel Bits or Squares (½ cup, e.g., Kraft brand): Create a gooey, sweet swirl.
Heavy Cream (1½ tbsp): Thins the caramel for easy swirling and a smooth texture.

Substitutions and Variations

Butter: Use salted butter (reduce added salt if recipe includes it) or vegan butter for a dairy-free version.
Marshmallows: Use marshmallow creme (7 oz jar) for a smoother melt, or vegan marshmallows for a dairy-free option.
Sugar: Swap with coconut sugar or a sugar-free alternative, though it may alter texture slightly.
Heavy Cream: Substitute with full-fat coconut milk for a dairy-free version, noting a slight coconut flavor.
Apple Cider Drink Mix: Replace with 2 tbsp apple cider concentrate or 1 tsp apple extract mixed with ¼ cup sugar, adjusting sweetness as needed.
White Chocolate Chips: Use white chocolate bars (chopped) or vegan white chocolate for a dairy-free version.
Caramel: Swap with dulce de leche or homemade caramel sauce for a different flavor profile.
Add-Ins: Mix in ¼ cup chopped dried apples, pecans, or toffee bits for extra texture.
Vegan Option: Use vegan butter, vegan marshmallows, full-fat coconut milk, vegan white chocolate, and vegan caramel.
Gluten-Free: Ensure apple cider drink mix and caramel are gluten-free (most are, but check labels).

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Instructions

Prepare the Pan:
- Line an 8×8-inch baking pan with two layers of aluminum foil, leaving an overhang on two sides for easy removal. Lightly grease the foil with butter or nonstick spray.
- Tip: Use a metal or glass pan for even chilling, and ensure the foil is smooth to avoid wrinkles in the fudge.
Make the Fudge Base:
- In a large pot (3–4 quarts), combine ¼ cup unsalted butter, 3 cups mini marshmallows, ½ cup granulated sugar, ½ cup heavy cream, and 3 packets (0.74 oz each) apple cider drink mix.
- Cook over medium heat, stirring occasionally, until the marshmallows are fully melted and the mixture is smooth, about 8–10 minutes.
- Tip: Stir gently to avoid splashing, and use a heat-resistant spatula to scrape the bottom and prevent sticking.
Prepare the Caramel Swirl:
- While the fudge base cooks, place ½ cup caramel bits (or squares) and 1½ tbsp heavy cream in a microwave-safe bowl.
- Microwave at 50% power in 45-second intervals, stirring after each, until the caramel is melted and smooth, about 1–2 minutes. Set aside to cool slightly.
- Tip: Stir thoroughly to ensure a smooth caramel, and avoid overheating to prevent seizing.
Add White Chocolate:
- Remove the pot from the heat and immediately stir in 3 cups white chocolate chips until completely melted and the mixture is smooth, about 1–2 minutes.
- Tip: Work quickly to incorporate the chocolate while the mixture is hot, and stir until no lumps remain for a glossy fudge.
Assemble the Fudge:
- Pour the fudge mixture into the prepared 8×8-inch pan, spreading evenly with a spatula.
- Drizzle the melted caramel over the top of the fudge in a zigzag pattern.
- Use a small metal spatula, toothpick, or knife to swirl the caramel into the fudge, creating a marbled effect. Avoid over-swirling to maintain distinct caramel streaks.
- Tip: Work gently to create swirls without mixing the caramel fully into the fudge, and ensure the caramel is pourable but not hot to avoid melting the fudge.
Chill and Serve:
- Refrigerate the pan for at least 3 hours, or until the fudge is firm and set.
- Use the foil overhang to lift the fudge from the pan and place it on a cutting board.
- Cut into small squares (36 for 1-inch pieces or 64 for ¾-inch pieces) using a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled, and store leftovers in the refrigerator for the best texture.
- Tip: Run the knife under hot water for cleaner cuts, and chill the fudge longer (4–5 hours) for easier slicing if it’s soft.