Caramelised apple cinnamon fudge

Caramelised apple cinnamon fudge

While I was travelling, I discovered an amazing sweet shop in Queenstown, New Zealand called the Remarkable Sweet Shop where I tried the most amazing fudge ever – apple pie fudge. I’ve never been able to find apple fudge anywhere else, so I decided to make my own. This creamier coloured soft fudge contains pieces of caramelised apple, and is adapted from this recipe for crumbly butter tablet.


For the caramelised apple

  • 2 sweet apples (I used Jazz apples), peeled cored and finely chopped
  • 15g unsalted butter
  • 2tbsp soft brown sugar
  • 2tbsp apple juice (or you use high juice squash)
  • ¼ tsp ground cinnamon + ½ tsp ground cinnamon for decoration

For the fudge

  • 900g caster sugar
  • 100g dark brown sugar
  • 794g condensed milk (2x 397g Carnation tins)
  • 80g unsalted butter
  • 180ml water
  • ½tsp ground cinnamon
  • 2tbsp apple juice


  1. Make the caramelised apples by melting the butter in a saucepan over a medium heat, then add the apples. Once most of the butter has absorbed and nearly all the liquid has gone, sprinkle in the brown sugar and cinnamon and stir well. Watch for the juices to thicken and darken then remove from the heat. Leave to cool a little.
  2. You’ll need a 9″x9″ square dish to put the fudge in. I used silicone as it was easier to remove the fudge, but if you’re using ceramic or metal, you’ll need to line your dish with greaseproof paper.
  3. Make the fudge by melting the butter on low heat in a large saucepan, then turning up the heat to medium/high and adding the rest of the ingredients, stirring constantly. Bring to bring to the boil.
  4. Turn the heat down to medium, but keep the mixture boiling, still stirring regularly for 20 minutes. The mixture will darken and thicken.
  5. Take the pan off the heat and beat with an electric mixer for 4 minutes. Then add in the caramelised apples and beat for another 3 minutes.
  6. Place mixture in your prepared dish and smooth over. Finish by sprinkling cinnamon over the top of the fudge. Place dish on a cooling rack and leave to cool for 10 minutes then slice up the fudge. Leave to cool for at least 3 hours.


  1. Ivy Daeva says

    Haha I’m a fudge maker (yes i know it sounds a bit strange but it does existe) and i’ve been thinking about an appel and cinnamon fudge for a little while now and will try it. i need to find a way to make it in bigger quantity tho :s

  2. Lu Lu says

    Just used this recipe and followed everything to the last word, but unfortunately the fudge remained at ‘sauce like’ consistency. Very disappointing. I did think adding water was a little odd I must admit. Has anyone had same problem?

  3. says

    I tried this reciepe last night and have a few points. Firstly, the positive: this has some very good advice about boiling slowly which reduces the risk of sugar burning onto the bottom of the pan. The caramelised apples work really well, and they don’t affect the setting of the fudge.

    Unfortunatley, the cooking time is way off, and it should come with a specific temperature or physical change to let you know when the fudge will set with the appropriate consistency. 25 minutes of a slow boil and it did not set. I had to re-boil it in the morning and get it to firm ball. It’s now set beautifully, but I’d rather not have gone through this hassle. Secondly, the cinnamon doesn’t come through very much, so I’d say that you should add at least 2 tsps to the quantity above.


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