Caramel apples are a great Fall treat, especially when they’re combined with a delicious white chocolate fudge.
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INGREDIENTS
3/4 cup (200g) of sweetened condensed milk
1/4 cup (58g) of butter
15 caramels
2 cups (440g) of granulated sugar
4 oz. (113g) of unsalted butter
1/2 cup (120g) of heavy cream
11 ounces (311g) of white chocolate chips
7 ounces (198g) of marshmallow crème
1/3 cup of freeze-dried apple powder
SUPPLIES
A lined 8×8 pan
A large sauce pan
A spatula
A thermometer
DIRECTIONS
In a saucepan over medium heat, add the sweetened condensed milk and butter.
Stir it until the butter has melted, then add the caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, pour the mixture into some jars, and set them aside.
Combine the sugar, butter, and heavy cream into a large saucepan and bring it to a boil over medium heat.
Let it boil until it reaches 234°F (adjusted for altitude), stirring occasionally.
Add the white chocolate chips and stir vigorously until the chocolate has melted and the mixture is smooth.
Add the marshmallow crème and mix until it’s well blended.
Mix in the freeze-dried apple powder.
Pour the fudge into the prepared pan.
Pipe about 4 ounces of the caramel filling over the top of the fudge and use a knife or skewer to swirl it into an esthetically pleasing appearance.
Let it set, in the refrigerator or on the counter, then cut it into whatever size pieces you’d like.
