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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13 comments

  1. Love this! The fact that this is no bake makes it even better!

  2. This looks good and boy wouldn’t my husband lOVE it! But…do you think that substituting almond butter for peanut butter and perhaps cashews for peanuts would work?? I know almond butter doesn’t always make a good replacement for peanut butter but I can’t eat peanuts without getting a sore throat.
    Love your recipes! Making your fish and chips tonight and we’re still eating the double batch of oatmeal chocolate chip and cranberry cookies I made a few days ago. Best cookies ever.

  3. resurgam,

    yes I think it will work perfectly. Let me know how you like it if you get to try it.

    Thanks for visiting my blog.

  4. Looks SUPER nutritious. Can’t wait to try it!

    Resurgam, I bet almond butter would work just fine! Especially if you don’t like or can’t eat peanut butter.

  5. Oh boy. Looks great! I’ve never thought of no-bake granola before. :) And great flavor combination. I wonder how raspberries would work!

  6. No bake granola?? Cool! I need to try this out :) And of course I love the flavor combination!

  7. looks really really good. very cool idea, love the flaxseed addition.

  8. I’m a bit confused on what kind of oats… steel *cut*? Or rolled?

  9. Thanks! I don’t know that I’ve seen those yet. I’ll have to keep an eye out. Thanks so much for the quick response!

  10. Thanks for sharing this recipe! I didn’t like it as much with the peanut butter so I made it again with Nutella (i’m a chocoholic) and it was perfect! Thanks again!

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