Enhance your caramel apples this fall and make these Caramel Apple Fudge Pops. After you get a taste you’ll be asking Santa for a tree that grows these treats on them.
Making fudge is a holiday tradition in my house and I usually use the easy chocolate and sweetened condensed milk recipe. Two ingredients, what could be simpler? Well, actually there is something, frosting fudge. Have you tried it?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.
When I finally went to the store in search of the frosting, I couldn’t wait to taste it. I unloaded the bags from my cart, got in the car, popped open the lid, and took a finger full of frosting. I know you’ve done that before, right?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.
Instead of making a plain tray of fudge, I decided to have fun and make tiny little Caramel Apple Fudge Pops. I scooped out little balls of the fudge, stuck them on lollipop sticks, dipped them in caramel, and rolled them in chopped peanuts. They look cute and taste like the holidays.
Now that I’ve tried this frosting fudge, I’ll have to try some other flavor combinations. Have you made any frosting fudge? What flavor combo did you like the best?
RELATED: Find dozens of easy fudge recipes at HowToMakeEasyFudge.com.
Caramel Apple Fudge Pops (makes 30)
recipe adapted form Hoosier Homemade
12 ounces good quality white chocolate (I used Ghirardelli White Chocolate Baking Bar)
1 Tub Pillsbury Caramel Apple Frosting
pinch of salt
12 ounces caramel (I used Peter’s but Kraft or Werther’s will work fine too)
1/2 cup finely chopped peanuts
30 lollipop sticks
non-stick baking mat or non-stick tin foil
Break white chocolate into small pieces. Put into a microwave safe bowl and toss in a pinch of salt. Heat for 30 seconds, then stir. Heat another 30 seconds, then stir. Heat 20 seconds, leave the bowl in the microwave for about 2 minutes, then remove and stir. If needed, continue to heat, stirring every 10 seconds, until melted.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.
Scoop out rounded tablespoonfuls of the caramel apple fudge. Roll into balls. Insert a lollipop stick. Shape into a more oval shaped apple. Allow to sit at room temperature for twenty 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.
Be sure to check out all of my amazing Thanksgiving Recipes
More Fun Treats for Fall
from Hungry Happenings