I keep seeing recipes all over the web, and I was finally inspired by the Caramel Apple Fudge made by Liz of Hoosier Homemade. I hadn’t even seen tubs of the Pillsbury Caramel Apple Frosting that she used in the recipe. That alone intrigued me.
The frosting has a nice apple flavor with hints of caramel, but it is extremely sweet. My husband couldn’t believe I actually said something was too sweet. That hardly ever happens.
When I made my batch of fudge, I used Ghiradeli White Chocolate, because it has a nice rich cocoa butter flavor, which I figured would help balance out the sweetness of the frosting. I also tossed in a pinch of salt. I know it helped. The finished fudge has a strong apple flavor with touches of caramel and is just nicely sweet.
recipe adapted form Hoosier Homemade
Stir in Caramel Apple Frosting. Stir until it’s all blended. Cover and let sit at room temperature for about an hour. You can speed up the process by refrigerating for about 30 minutes.
Heat caramel in microwave or on stove top until melted, but not too hot. The hotter it gets the harder it will be on your pops it may also melt the fudge. I suggest heating it until about 75% of it is melted, remove from heat, stir, allow it to sit a few minutes, then stir again. The heat of the melted caramel will help melt the rest. Heat longer, only if needed.
Dip fudge balls into caramel, allowing excess to drip off. Immediately, roll in chopped peanuts. Set on a non-stick baking mat or non-stick foil until they cool and harden, about 15 minutes. Reheat caramel as needed to be able to dip all 30 pops.
Serve the day these are made for best results. You can make the fudge up to a week ahead of time, store it in an airtight container, then scoop, roll and dip them the day you’d like to serve them.
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