Ingredients
Fudge Base
- 3 cups granulated sugar
- ¾ cup unsalted butter
- Pinch of kosher salt
- 1 cup heavy whipping cream
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
Add-ins
- ½ cup apple pie filling (use mostly apples, avoid jellied part)
- 3 cups white chocolate chips
- 12 gingersnap cookies, broken into bite-sized pieces
Instructions
- Prepare Baking Dish: Line an 8×8 (or 9-inch) square baking dish with parchment paper and set aside to make removal and cleanup easier.
- Mix White Chocolate and Apples: In a mixing bowl, combine the white chocolate chips and apple pie filling, focusing on using mostly the apples rather than the gelled syrup. Attach a whisk to your mixer but do not turn it on yet.
- Heat Sugar Mixture: In a large saucepan over medium-high heat, combine granulated sugar, unsalted butter, kosher salt, heavy cream, cinnamon, nutmeg, and allspice. Bring the mixture to a rolling boil, stirring continuously for 4 minutes to ensure it doesn’t burn and the sugar fully dissolves. Remove from heat immediately after boiling.
- Combine and Whisk: Quickly pour the hot sugar mixture into the bowl with white chocolate and apple pie filling. Beat on medium speed for about 2 minutes until the white chocolate melts completely and the mixture becomes smooth and creamy.
- Set the Fudge: Pour the smooth fudge mixture into the prepared baking dish, spreading evenly. Refrigerate for at least 3 hours or overnight until the fudge is set and firm.
- Serve: Remove the hardened fudge using the parchment paper, place on a cutting board, and cut into small bite-sized pieces. Top each piece with a small bit of broken gingersnap cookie for added crunch and flavor.
- Storage: Store the fudge in a covered container in the refrigerator for up to one week. You may also freeze the fudge (without gingersnap topping), thaw overnight in the fridge, and then add gingersnap pieces before serving.
Notes
- Use an 8×8 or 9-inch square baking dish for perfect thickness and ease of slicing.
- An electric hand mixer or stand mixer with a whisk attachment works best; mixing by hand is possible but slower.
- Store fudge in an airtight container in the fridge for up to one week to maintain freshness.
- Fudge freezes well if cut into pieces beforehand; avoid freezing with the gingersnap cookies on top to keep them crisp.
- When thawing frozen fudge, allow it to defrost overnight in the refrigerator, then add gingersnap toppings just before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
