Apple Pie Fudge

• Vegetarian

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/2 cup Apple pie filling
  • 1 tsp Cinnamon
  • 3 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 1 pinch Salt
  • 3 cup White chocolate

• Snacks

  • 12 Gingersnap cookies

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 cup Heavy cream

Found on shugarysweets.com

Ingredients

• 3 cup granulated sugar
• 3/4 cup unsalted butter
• pinch of salt
• 1 cup heavy cream
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 cup apple pie filling
• 3 cup white chocolate
• 12 gingersnap cookies, broken into bite site pieces

Directions

• Line an 8x8 baking dish with parchment paper. Set aside. Add white chocolate and apple pie filling to a mixing bowl, attach whisk to mixer. Set aside. 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. 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. 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!