Caramel Apple Fudge
Brown sugar fudge cooked to the soft ball stage and folded with chewy dried apples for a caramel apple flavor in a square.
Equipment
- Heavy bottomed 3 quart saucepan
- Candy thermometer
- 9x9 inch baking pan
- Parchment paper
- Wooden spoon
Ingredients
Main Ingredients
- 2 cup granulated sugar
- 1 cup light brown sugar packed
- ¾ cup unsalted butter cut into pieces
- ⅔ cup evaporated milk
- ½ tsp fine salt
- 1 tsp pure vanilla extract
- 1 cup dried apples finely chopped, about 3 ounces
Instructions
Cooking
- Prepare the pan. Line a 9x9 inch pan with parchment, leaving an overhang, and lightly grease it.
- Boil. Combine both sugars, butter, and evaporated milk in a heavy 3 quart saucepan over medium heat. Stir until the butter melts, then boil for about 5 minutes, stirring constantly, until a candy thermometer reads 236 degrees F.
- Beat. Remove from the heat, stir in the vanilla and salt, and let the pot rest for 5 minutes. Beat with a wooden spoon for 2 to 3 minutes until the fudge thickens and loses its high gloss.
- Add the apples. Fold in the dried apples quickly.
- Set. Scrape into the pan, smooth the top, and let it set at room temperature for 2 hours before lifting out and cutting into 16 squares.
Notes
Substitutions: Chopped pecans or walnuts can replace some of the apples, and a pinch of cinnamon pairs well with them. Fresh apples release water and keep the fudge from setting, so dried pieces work better.
Tips: Use a thermometer for reliable results and avoid scraping the sides of the pot into the finished fudge. Hot sugar can cause serious burns, so keep children away from the stove.
Storage: Keep in an airtight container at room temperature for up to 1 week, or in the refrigerator for 2 weeks with parchment between layers. Freeze for 2 months.