Ingredients
- 2 cups high-quality white chocolate chips
- 1 (14 ounce) can of full-fat sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¾ cup diced, dried apples (not freeze-dried)
- ½ cup soft caramel bits (like Kraft caramel bits) OR ½ cup chopped soft caramel candies
- ½ teaspoon ground cinnamon (optional, but recommended)
- A pinch of fine sea salt
Equipment Needed
- 8×8 inch square baking pan
- Parchment paper
- Medium saucepan
- Heatproof spatula
- Mixing bowl
- Knife and cutting board
Step-by-Step Instructions
My first step is always to line my pan. I take a sheet of parchment paper and let it overhang two sides of my 8×8 pan—this is my lifeline for easy fudge removal later. I lightly grease the other two sides to help the paper stick. Trust me, trying to pry set fudge out of an unlined pan is an exercise in frustration and broken pieces. Once my pan is prepped, I measure out all my ingredients. Having everything ready is crucial because once the chocolate melts, the process moves quickly. I dice my dried apples into small, bite-sized pieces, making sure they’re soft and chewy, not crunchy.(See the next page below to continue steps…)