Yep, this stuff is totally addicting. Do not say I did not warn you! But I really think you all are going to like this. It is not the traditional fudge we usually have so it is a cool different kind that will really make you learn to love fudge all over again. Or, if you have never tried it, this is going to be the best one you ever have, hands down! Give this a try and do not hesitate to come back and let me know what you thought! I want to hear about it!
Check out what our friends over at Shugary Sweets had to say about this:
“The creamy fudge with chunks of apple pie alone are amazing. But then I topped each one with a piece of a gingersnap (quite possibly one of my favorite cookies…) If you wait a few hours after putting those cookie bits on, they soften like a pie crust. OMG. LOVED this fudge!”
The gingersnaps over the top just make this the best ever!
Ingredients
3 cup Domino granulated sugar
3/4 cup Land O’ Lakes unsalted butter
pinch of salt
1 cup Land O’ Lakes heavy cream
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup apple pie filling
3 cup Hershey’s white chocolate
12 gingersnap cookies, broken into bite site pieces
Instructions
Line an 8×8 baking dish with parchment paper. Set aside.
Add white chocolate and apple pie filling to a mixing bowl, attach whisk to mixer. Set aside.
In a large saucepan, heat sugar, butter, salt, cream, cinnamon, nutmeg and allspice over medium-high heat. Bring to a rolling boil and stir continuously for 4 minutes. Remove from heat.
Quickly pour mixture into prepped mixing bowl with white chocolate and apple pie filling. Beat on medium speed until white chocolate is smooth (about 2 minutes). Pour into baking dish. Refrigerate for 3 hours, until hardened, or overnight.
Remove parchment paper from pan and place on cutting board. Cut fudge into small bite sized pieces and top with a small piece of cookie. Store in covered container in refrigerator. Use within one week, or freeze. ENJOY!
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Quick Tip: when using the apple pie filling, make sure to use more apples than filling.
Thanks again to Shugary Sweets for this amazing recipe.
