Soft and sweet, Apple Pie Fudge is the perfect bite sized version of the classic pie. An easy homemade fudge packed with apple pie filling and warming spices. No candy thermometer needed!
Gifting fudge is always a good idea. Whether you make a batch of Eggnog Fudge for Christmas or Pumpkin Fudge in the fall. We’ve got dozens of fudge flavors in our homemade candy archives!
The Perfect Fall Dessert
Is it bold of me to declare that THIS fudge is not only the best fall fudge but the best all out dessert for the season?
Maybe, but that’s how much I love Apple Pie.
Why is this fudge perfection?
- The flavors in each piece of fudge are phenomenal. From the taste of the apples to the kick of the spices, eating this fudge tastes like being in autumn paradise.
- A piece of gingersnap cookie adds some crunch and even more spice to each square of velvety fudge. It truly does taste like apple pie!
- I also love Apple Pie Fudge because it’s an easy, no-bake dessert option that travels well and can feed a crowd. Cut into pieces as big or small as you like, you can add this to a fall bake sale or pass it out at potluck.
Or, go ahead and keep it all to yourself. No one can blame you–it’s just that good! Be sure to start your day though with a batch of either apple spice muffins or easy apple cider donuts!
Ingredient Notes
- Apple Pie Filling. You’ll need canned apple pie filling for this fudge. It only calls for half a cup, so you can reserve the leftover filling for making Apple Shortbread Bars or another apple treat!
Before adding the pie filling to the recipe, try to divide as many of the apple slices from the jellied part of the filling as possible.
It doesn’t need to be fully separated but you want a higher proportion of apples compared to the liquid.
- White Chocolate- I find white chocolate wafers melt the easiest and taste great. You can also use white chocolate bars broken into small pieces.
- Butter- unsalted butter is best. If you only have salted butter, omit the kosher salt in today’s fudge.
- Heavy Whipping Cream- use the full fat cream. Don’t substitute half and half, whole milk, or anything else. You need this fat to achieve the desired consistency.
- Sugar
- Spices- we use cinnamon, nutmeg and allspice. You could also swap it out for apple pie spice mix or our homemade pumpkin pie spice mix.
Step by Step Instructions
Boil butter, cream and spices.
Add white chocolate and apple pie filling to the bowl of a stand mixer and set aside. Then heat sugar, butter, salt, cream, cinnamon, nutmeg and allspice over medium high heat in a large saucepan.
Rolling Boil. Bring to a rolling boil and stir continuously for 4 minutes. Remove from heat.
Mix with apple pie filling.
Quickly pour the butter mixture into the mixing bowl with the chocolate and apples. Beat on medium speed with the whisk attachment until white chocolate is silky smooth. This takes about 2 minutes.
Chill and serve.
Pour the fudge into a baking dish lined with parchment paper. Refrigerate for at least 3 hours or until the fudge is set.
Aimee’s Serving Tip
To serve: Remove parchment paper from pan and place on cutting board. Cut fudge into bite sized squares and top each piece with a piece of the gingersnap cookies.
Tips and Tricks
- An 8 x 8 square baking dish (or 9-inch square) works perfectly for this recipe.
- An electric hand mixer works just as well as the stand mixer. You can make this fudge without an electric mixer too, but it will take much longer to melt the chocolate and whisk everything together.
- Store in an airtight container in the fridge for up to 1 week. (It never makes it that long in our house because I keep coming back to the fridge for “just one more bite.”)
- Apple pie fudge freezes well too. Cut into pieces before freezing but do not add the gingersnap. Let thaw in the fridge overnight and top each piece with the gingersnap before serving.
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Apple Pie Fudge
Ingredients
- 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
- ½ cup apple pie filling
- 3 cups white chocolate chips
- 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 (try to use just the apples, and not the jelled part of the 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!
Notes
- An 8 x 8 square baking dish (or 9-inch square) works perfectly for this recipe.
- An electric hand mixer works just as well as the stand mixer. You can make this fudge without an electric mixer too, but it will take much longer to melt the chocolate and whisk everything together.
- Store in an airtight container in the fridge for up to 1 week.
- Apple pie fudge freezes well too. Cut into pieces before freezing but do not add the gingersnap. Let thaw in the fridge overnight and top each piece with the gingersnap before serving.
Nutrition
When you want apple pie but don’t want to turn on your oven, let this easy Apple Pie Fudge satisfy your cravings! This silky sweet fudge with pieces of real apple and gingersnaps is the fall treat you’ll want to make year round. Enjoy!
Can you use fresh apples in this recipe? If so how much woud you use?
I haven’t tested this recipe with fresh apples, but you could try making our fried apples recipe then using those instead of the pie filling.
Can you make ahead and freeze until special holiday is here?
I don’t usually freeze fudge as it changes the texture!
Hi and thanks for this recipe! It’s very unusual and I can’t wait to “test drive” it…I posted it on my Pintrest page and I noticed that it was listed as a vegetarian food…I was wondering how that could be as there’s dairy products in the ingredients. Thanks for all your lovely posts on your seasonal treats!!
I haven’t labeled this as vegetarian. However, some vegetarians do eat dairy (it’s vegans who do not).
Hi! This sounds really good! I have a few questions though… for 3 cups white chocolate chips, do you know about how many 12oz bags I would need to buy to get 3 cups? Also for the apple pie filling, doesn’t that have large apple slices in it? Did you just leave the large pieces in the fudge or did you cut it up? Thanks!
Your apple pie fudge was delicious! I am 65 years old and this is the first time I’ve ever try your recipe. I always make chocolate peanut butter block fudge every year on the holiday season. I noticed it on your Pinterest show no comments. I came back to let you know that we love your apple pie fudge. Thank you for letting me share your recipe on Pinterest. I was hoping new people to follow you and bring all the customer join you. I am sorry for sharing your recipe on Pinterest.
Glad you enjoyed the recipe!
I’ve made this fudge many times and it’s always everyone’s favorite…
I make a graham cracker crust for the bottom and it really works well…
1/2 stick butter 1 cup crushed graham crackers and 1/2 cup sugar…melt butter and mix thoroughly and line bottom of 8×8 pan and press it down til firm and bake at 350 for 7 mins….let cool then pour apple pie fudge on top and once cool, enjoy!!!
Thank you for this amazing apple pie fudge recipe!!!!!!!