One of the best fall treats — homemade caramel apple fudge. This sweet, slightly tart fudge evokes those flat green caramel apple suckers: tangy apple flavor wrapped in creamy caramel. It’s a simple no-bake fudge made with marshmallows and white chocolate chips, flavored with apple cider drink mix and finished with a swirl of caramel. Perfect for holiday plates, fall gatherings, or as a simple kitchen-made gift.
Hands down, this is excellent fudge that really tastes like those caramel apple suckers. Super simple to make and everyone who tried it asked for more.
– Veronica
I’ve loved those green caramel apple suckers for as long as I can remember — the combination of sour apple candy and sweet caramel is irresistible. This fudge captures that same balance of tart and sweet without the stickiness of a sucker. The apple note comes from apple cider drink mix, which blends beautifully with melted white chocolate and marshmallows. Swirling in real caramel makes each square rich and indulgent.
Ingredients
- ¼ cup (57g) unsalted butter (1/2 stick)
- 3 cups (129g) mini marshmallows
- ½ cup (99g) granulated sugar
- ½ cup (118ml) heavy cream
- 3 packets apple cider drink mix (about 0.74 oz each)
- 3 cups (510g) white chocolate chips
- ½ cup caramel bits or caramel squares (such as Kraft)
- 1½ Tbsp heavy cream (for melting the caramel)
How To Make Caramel Apple Fudge
- Line an 8×8 inch baking pan with two layers of tin foil, leaving an overhang for easy removal.
- In a large pot, combine the butter, mini marshmallows, granulated sugar, ½ cup heavy cream, and the apple cider drink mix packets. Cook over medium heat, stirring occasionally, until the marshmallows are completely melted and the mixture is smooth, about 8–10 minutes.
- While the marshmallow mixture heats, prepare the caramel: place the caramel bits and 1½ tablespoons heavy cream in a microwave-safe bowl. Microwave at 50% power in 45-second intervals, stirring between intervals, until the caramel is melted and smooth. Set aside.
- Remove the pot from the heat and immediately stir in the white chocolate chips until fully melted and combined into a glossy fudge base.
- Pour the fudge into the prepared pan and smooth the top. Drizzle the melted caramel over the top and use a small spatula or knife to create attractive swirls through the fudge.
- Refrigerate the pan until firm, at least 3 hours. When set, lift the foil out of the pan, peel it back, and cut the fudge into small squares. Store chilled for best texture.
How To Store Fudge
Store the fudge in an airtight container in the refrigerator for up to 2–3 weeks. Keeping it chilled preserves the texture and flavor.
To freeze: Wrap the whole block of fudge in two layers of plastic wrap, then place it in a freezer-safe bag or container.
To thaw: Transfer the wrapped fudge to the refrigerator and allow it to thaw overnight before unwrapping and slicing.
More Fall Desserts
- Pumpkin Whipped Cream
- Apple Hand Pies
- Pumpkin Dump Cake
- Applesauce Cake
Recipe Details
- Prep Time: 10 minutes
- Additional Time (chill): 3 hours
- Total Time: 3 hours 10 minutes
- Servings: about 24 small pieces of fudge
- Author: Beth
Equipment
- 8×8 inch baking pan
- Large saucepan
- Small microwave-safe bowl
- Spatula or small metal spatula for swirling
- Tin foil or parchment for lining
Nutrition (approximate per piece)
Calories: 227 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 12 g | Sugar: 27 g
All nutrition values are approximate and provided as a courtesy. Ingredient brands and portions will affect the final numbers.