Apple, White Chocolate, and Bourbon Caramel Fudge

Super rich and sweet bite-sized white chocolate fudge is topped with a bourbon caramel swirl and dehydrated apple slices.

Course Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings 36 squares

Calories 138kcal

Preheat the oven to 200°F with two racks in the upper and lower center. Line two cookie sheets with parchment paper.
Arrange the apple slices on the pans in a single layer, not touching. Bake for 2-2½ hours, checking after about 90 minutes, and every 15 minutes after that, until the apple slices have dried out and shrunk.
Turn off the oven and let the apples cool along with the oven with the oven door cracked.

In a small saucepan, combine the sugar corn syrup and water. Heat on medium, stirring to dissolve the sugar. Once it begins to bubble, stop stirring. Continue cooking, as the mixture bubbles and begins to turn a light golden color.
When an instant read thermometer measures 325°F, reduce the heat to low and immediately add in the bourbon, butter and heavy cream, and stir until smooth. The caramel may seize and bubble when you add the cold cream, so be careful.
Continue cooking on low until the thermometer measures 240°F, then turn off the heat. Transfer the caramel to a jar and set aside to cool for 10-20 minutes.

In a large microwave safe bowl, combine the butter and white chocolate chips. Heat in 30 seconds increments, stirring after each until melted and smooth. , melt in microwave; add milk powder and milk; add sugar and stir in
Add in the milk and milk powder, and stir to combine. Then add in the sugar and continue stirring until thoroughly mixed in.
Transfer the white chocolate fudge to an 8x8 pan and spread with a flexible spatula into an even layer.
Pour the cooled caramel on top and use a butter knife to create swirls with the fudge. Arrange the dried apples by pressing them into the fudge.
Cover and refrigerate overnight or for at least 4 hours. Let sit at room temperature for 30 minutes before slicing.

Apples: It's best to use firm and sweet like Honeycrisp, Gala or Braeburn. If your apples are smaller than average, you can use up to 4.
Make ahead tips:
- Wait until the caramel has cooled to room temperature, then seal tightly and store in the fridge for 1-2 months. Reheat in the microwave in 30-second increments, until liquid, and then let cool slightly before adding to the fudge.
- The white chocolate fudge, with or without the caramel and apples can be left out at room temperature for up to a day. For longer term, you can store it in the fridge for 3-5 days. Let warm up to room temperature before enjoying.