★★★★★

Apple Pie Fudge

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!

Piece of apple fudge with a gingersnap crumb on top.

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!

Ingredient Notes

Ingredients needed to make apple pie fudge.

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.

For the 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

Step by step photos showing how to make apple pie fudge.

STEP 1. 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.

Bring to a rolling boil and stir continuously for 4 minutes. Remove from heat.

STEP 2. 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.

STEP 3. 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.

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.

Apple fudge on a cutting board with pieces being cut.

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.

More Candy Recipes

Yield: 48

Apple Pie Fudge

Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes

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!

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

  1. Line an 8x8 baking dish with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:

    Yield:

    48

    Serving Size:

    1

    Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 32mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    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!

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on September 21, 2012

    Comments & Reviews

      1. Nope. Once you pour the hot mixture over it will melt while you beat it with an electric mixer until smooth. ENJOY.

      1. Hi Jen,
        The only thing I can think of is the sugar didn’t boil long enough. You need to boil for a complete 4 minutes (a good rolling boil, stirring constantly). Other than that, without being there, I’m not sure what to tell you!!

        1. I will say that baking is not my strongest skill. I’m a fantastic cook and cook several times a day. I would like to get better at baking and making desserts, so I’ll give this another shot! Thank you!! 🙂

      2. Jen I cook mine at 236 degrees on my candy thermometer for 8 mins once it starts boiling…….hope this helps…
        Mine sets beautifully every time

    1. white chocolate…….you mean chocolate wafers? or white bark? And 3 cups doesn’t say a lot…….1 bag of wafers? or 1 pkg of bark? I want to try recipe but am confused on how & what kind of “white chocolate”. Help please!

    2. Ooh, I love this idea – your fudge looks so good! Fudge with white chocolate and apple pie filling sounds too delicious!

    3. After being in the fridge all night, it’s still a bit soft…too soft, I think. I was trying to cut it with a clean, dry knife and it was smushing. 🙁 The only thing I can think of that I did different is chopping up the apple pie filling. Or maybe I didn’t cook the sugar mix long enough? Any ideas?

      1. *facepalm*
        I thought I read all the comments, but it seems I missed some. Ok, it looks like I may not have cooked the sugar long enough…I will try it again another time.

    4. I made these with a gingersnap “crust”. I used a 11.5″x8.5″ pan (quarter sheet steamtable pan. I used Martha Stewart gingersnap recipe with 1.5tsp ground ginger, and put a thin later and baked 25min, to ensure crispness.3 cups of white chocolate is 18oz.It’s a little sweet for me personally, but with the gingersnap crust it really gives it a nice flavor, and it has gotten better after sitting a few days .
      To the person who said it didn’t set, you have to cook it longer to set the sugar.all in all, I would make it again. I included it in my holiday tins and everyone liked it.

    5. You have 3 cups of white chocolate. Is that chips or bark? And melted right? Can you further explain the step please?

      1. I use white chocolate chips, but regular white chocolate bars would work too. And not melted. Just put it in a bowl and set aside. Then, when you pour the hot melted sugar mixture over it, you whisk it until smooth! Hope this helps!!! ENJOY!

    6. Hello! I’ writing from Italy! sometimes I do not understand some ingredients, becose they are typical Americans and ready-to-use sold in USA supermarkets. Can I ask politely what you mean by apple pie filling? a puree of cooked appleslides?

      Thank you

      1. Apple Pie filling comes in can, and it is an alternative to making your own filling. It is not pureed though. Bake apple slices or apple chunks with a bit of flour, sugar and cinnamon, etc. just like you would an apple pie but without the crust. Cool and use in recipe.

    7. I was wondering about baking the gingersnap into the bottom of the pan and pouring the fudge over top of it? How soft did the cookie stuck into the fudge become? Maybe I will turn the pan once hardened so the cookie would be on top or crumble the cookie into the pan and then pour fudge. Ill let you know how it turns out.

    8. You have such unique fudge recipes! Made this one tonight for our Thanksgiving get-together at work tomorrow. LOVE it! Not saying this might be addictive or anything, but I did lick the beater…and a little of the bowl…but that’s normal, right?! 🙂 Can’t wait to feel like a rock star when everyone at work tries this tomorrow. Thank you SO much for sharing!

      1. The fudge was a HUUUUUGE hit today at our work party! Thank you, thank you! I think for our Christmas get together, I’ll try one of your other fudge recipes. You rock! 🙂

    9. I’m the same way with fudge. There’s no eating just one piece! I’ve never tried apple fudge but I’m all over all things apple at the moment so it sounds perfect to me. 🙂

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