My favorite thing to make when I was young and new to cooking was fudge. I used a basic recipe from my Kid’s Cooking book and doctored it up often, adding coconut, nuts, fruit, different extracts and different kinds of chocolate. It is still one of my favorite treats although I rarely make it anymore. I know well enough that being at home unsupervised with a pan of fudge to myself is a bad idea. Last fall at a trade show, I spotted a fudge booth and couldn’t resist trying some. I picked up two crazy flavors, both chocolate laden, as that’s just the kind of girl I am. My Main Taste Tester picked up Caramel Apple Pie Fudge. Honestly? I thought fruit based, un-chocolaty fudge was kind of lame. Until I tasted it. It was thick and rich, full of caramel flavor with the bright taste of fresh apple and a crumbly topping. With the first bite. I vowed I would recreate it at home. I really struggled with how to incorporate the apple taste without the moisture of the apple or apple juice throwing off the consistency of the fudge and I wanted to forgo flavoring if I could. Then, a bag of apple chips landed in my Christmas stocking. I had never tried them before but when I did, I was impressed with how prominent the apple flavor was. The light bulb went off and I knew they were the answer. They add great texture to the fudge and the crumble gives a crunch and a savory element that helps balance out all that sweet. I think my long-lost fudge making obsession is back. You’ve been warned.
Caramel Apple Crumble Fudge
- 1 tbsp. cold unsalted butter, finely chopped
- 1 tbsp. all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup oats
- 1/8 tsp. cinnamon
- Pinch salt
- 1 bag white chocolate chips
- 1 can Dulce de leche flavored condensed milk
- 1/4 tsp. salt
- 1 bag apple chips, coarsely crushed
Line an 8×8 inch square baking dish with parchment paper.
To make the crumble, mix all the ingredients together with your hands until well combined. Set aside.
For the fudge, melt the chocolate chips and condensed milk together over low heat in a small saucepan until combined and smooth. Add the salt and stir well. Stir in the broken apple chips. Pour into prepared dish in an even layer.
Turn your oven onto broil. Spread the crumble evenly across the top of the fudge and broil on high 2-3 minutes until topping is golden and crisp.
Chill fudge until firm and cut into squares.
Note: I recommend keeping this fudge refrigerated as it is really gooey (in a good way!). If you are wanting it to be firmer, I would try adding more white chocolate chips.