Fudge is one of the greatest confectionery delights to be invented. One of its best characteristics is that you can flavor it with almost anything. Almost. Today comes the turn of apple pie. Tart yet sweet with the combination of creamy rich fudge. Yes, please!
There are many methods to make apple pie fudge. You can start by making a white chocolate fudge or a traditional cream fudge and add in caramelized apples or apple extracts. You can even use an actual apple pie to make this apple pie fudge recipe even simpler.
There is nothing more indulgent than baking with double cream, and this delicious fudge recipe combines the thick texture of the cream with the sweet and crumbly consistency of the apple pie.
We’re going to introduce to you our cheats way of adding some authentic apple pie flavors and textures into our creamy double cream fudge. Its as easy as pie!
Carry on reading, to find out how you can make your own….
How do you make fudge with double cream?
Many traditional British fudge recipes will start with a milk type base. Be it double cream, clotted cream, fresh milk, evaporated milk, and our favorite…condensed milk.
These recipes tend to start with you adding all the ingredients to a saucepan and bringing the mixture up to a boil and letting it cool off slightly before beating the fudge mixture. Typically, in you’ll add sugar, butter and the milk base to the saucepan.
That is exactly what you do with double cream too when making fudge. Fudging simple right?
Alternatively, if you are in the states and can’t seem to find double cream, then we recommend you use heavy cream. It doesn’t have as high of a fat content as double cream, but it should do the job.
If you are not sure what we’re talking about, then head over to our knowledge post to find out what double cream is.
Apple pie fudge recipe
The great thing about this apple pie fudge recipe is that you can skip straight to the fudge part and forgo making any actual apple pies.
Gone are the days of making a shortcrust pastry case and an apple pie filling. You can simply go to the bakery section of the grocery store, where we are sure you’ll be entertained with a selection of tantalizing apple pies to choose from.
We recommend that you opt for the mini apple pies (the size of cupcakes), as the apple pie filling in these have a lower chance of making the fudge too moist.
We’ll start off by making the double cream fudge, and then you can crumble in your apple pie dessert of choice.
Equipment and tools for apple pie fudge
- Measuring cups
- Large heavy bottomed saucepan
- Wooden spoon
- A heatproof mat
- Silicone spatula
- 6x6inch baking pan lined with parchment paper
- Cutting board
- Sharp knife
- An airtight container
Apple Pie Fudge Recipe | How to make fudge with double cream
- 2 + 1/4 cups demerara sugar
- 1 + 1/4 cups double cream/ heavy cream
- 1/2 cup golden syrup
- 1/4 Butter
- 1 TBSP vanilla extract
- 3 Mini apple pies (we used Kipling Bramley apple pies)
- Apple pie spice
- Dried apples/apple pieces
- Chopped nuts
How to make apple pie fudge
- We’re going to start by bringing all the fudge ingredients to a boil. Place the sugar, double cream, golden syrup and butter into the saucepan, being careful that it doesn’t touch the side walls.
- Place the pan onto the stove on a low-medium heat. Give the mixture a stir every couple of minutes with the wooden spoon as the ingredients start to melt.
- You’ll start to notice that after 5-10 minutes, the mixtures starts to bubble and that the sugar has fully dissolved. Before it starts to bubble and splutter aggressively give the mixture one last stir.
- Turn the heat up to medium and let the golden brown liquid boil for about 5 minutes.
- When the mixture reads 234 and 237 °F/ 112 and 114 °C on a candy thermometer, remove it from the heat and place onto the heatproof mat.
- Let the mixture cool for 5-10 minutes or until the candy thermometer reads 109 to 113 °F/ 43 to 45 °C.
- Add in the vanilla extract.
- You can proceed with beating the fudge. This will take 15- 20 minutes – a full single arm workout if you ask us. Jheeez! Be careful, this is seriously hot stuff.
- When the fudge starts to become thicker, you’ll notice the candy pull away from the sides of the pan. This gloss from the fudge has now matted and the mixture is smooth and thick.
- Now you can crumble in the apple pies. We used 2 in the actual mixture and then crumbled one on top. At this point you can add in your optional ingredients, apple pie spice would add a very homely touch. A sprinkle if you will.
- Take your prepared baking tray and pour in the fudge. Use the silicone spatula to scrape the fudge pan and press the fudge into the corners evenly.
- Add some more optional ingredients or another apple pie to the surface of the fudge.
- Let it cool completely and set properly before serving.
- After 3/4 hours the fudge should be set. Lift the parchment paper and place onto the cutting board. You should be able to get 36 fudge pieces from this recipe.
- Place into an airtight container. It should keep for up to 1 week if you refrigerate.
What is the secret to making fudge?
The secret to making fudge is getting the dairy and sugar syrup up to a boil at specifically 234 and 237 °F/ 112 and 114 °C, and then cooling it off till 109 to 113 °F/ 43 to 45 °C.
Fudge should be beaten after it has been cooled correctly in order to avoid sugar crystals forming – thus creating a smooth fudge.
Head to our Ultimate fudge making guide for more tips and tricks.
Should I stir fudge while boiling?
You should not stir fudge while it is boiling. Stirring fudge while it is boiling will cause sugar crystals to form prematurely, thus creating a a grainy fudge.
Refer to our knowledge post about grainy fudge.
Why do you add vanilla to fudge?
Adding vanilla extract or vanilla seeds to fudge, will enhance the flavors already in the fudge.
As the sugar cooks during the boiling process caramel undertones are present. Vanilla extract serves in baking and confectionary as a sweet flavouring.
Why is my fudge not creamy?
Your fudge may not be creaming because you started to beat the fudge mixture before it has had enough time to cool down. The correct temperature for fudge to be beaten is at 109 to 113 °F/ 43 to 45 °C.
This fudge is made to be enjoyed and is best complimented by cracking open a can of apple cider or enjoyed with a drizzle of warm custard… With comforting flavors from the countryside this apple pie fudge is a must.
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