Apple pie fudge

I intended to make pumpkin fudge this week but instead I made an apple pie version. I am sure at some point I will make the pumpkin pie fudge because I have the best pumpkin cream liqueur ever :-)

This apple pie fudge is very very sweet…go figure, almost three bags of white chocolate chips in it!!

This fudge is much easier to put together than some of the other fudges out there since there is no candy thermometer needed and it only has 4 ingredients.

On another note, the holidays are just around the corner. Have you started you Christmas shopping yet? I actually started today :-) We are not going crazy or anything but I really want to get everything done before the madness every where begins.

Anyhow, if you are looking for a new fudge flavor to try I suggest you make this one. I though for sure you could tell this tasted like apple pie.

Here are other fudge recipes you may like as well:

Irish cream and pistachio fudge
Peanut butter fudge
Kahlua dark chocolate fudge

Enjoy!



I actually used a loaf pan to pour in my fudge. Just grease the foil paper prior to placing it in the pan.

This fudge is sweet, but which fudge isn’t? You do not need a candy thermometer and regular white chocolate chips will do for this recipe. Also you may want to use a little bit more cinnamon!

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Apple pie fudge

Miryam's original recipe

Yield: 24-28 squares

Ingredients:

27 oz white chocolate chips, about 2 1/2 bags, I used Ghirardelli brand
1/2 cup apple sauce
1/4 cup apple liquor
1 teaspoon cinnamon, more if you like

Directions:

Cover a loaf pan with greased foil paper, like in the picture. Set aside.

On a double boiler, at medium heat, melt the chocolate together with the apple sauce, apple liquor and cinnamon. Stir once in a while. Just don't walk away as it will melt rather quickly.

Pour mixture in the prepared pan and place it in the fridge to set. It will take a few hours.

When the chocolate has solidified, remove chocolate from pan and foil paper and cut into squares.

Store in an air tight container at room temperature. You can store it in the fridge if you prefer but I don't think this is needed.



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9 comments

  1. It looks awesome! Great job. :)

    I’ll try your version the next time I have ripe avocados. If you try raspberries next time and use lots of them (like I do) you’ll probably need a lot more sweetener. That’s the bad thing about raspberries.

    Anyway, thanks for the mention. :)

  2. Texanerin,

    I will use some raspberry liquor that I have had for ever and use fresh raspberries. Can’t wait until my avocados turn ripe again :-)

  3. Wow, I love how beautifully dark yours is! That looks incredibly delicious, mine was pretty pale in comparison. I can’t wait to try a raspberry version too :D

  4. I just made chocolate avocado pudding for my first time over the weekend… Sooooo goood!! Love that you added orange in here too.

  5. I love your blog! Your recipes and photos always get my attention and are so drool worthy.

  6. I made it and it was fantastic! I followed it exactly except I left out the triple sec and extract. And I might have added quite a bit of Stevia. :)

    Thanks for a new pudding recipe!

  7. This pudding looks just perfect, so richt and wonderful dark! Have to give it a try!

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