Nuttikrust® Apple Pie Fudge - The Sweet Rebellion
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Nuttikrust® Apple Pie Fudge

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I love the idea of giving edible gifts to friends and family over the festive season. A box of Bakers Choice Assorted® makes a great stocking filler or hostess gift so I like to keep a few boxes on hand. If I have time though, I use my favourite Bakers Choice Assorted® biscuits to make yummy treats with like this this Nuttikrust® Apple Pie Fudge.
With flavours of baked apples, cinnamon, white chocolate and Nuttikrust® biscuits, each indulgent bite is reminiscent of a slice of warm apple pie with a scoop of ice cream!
Although fudge usually requires a sugar thermometer and quite a lot of stirring, this is a “cheats” fudge that uses white chocolate to help it set and doesn’t require a long cooking time, so you can whip up a batch in 10 minutes.

The Nuttikrust® biscuits add not only a caramelly, oaty flavour but also a delicious crunch. I have included two options for incorporating the Nuttikrust into the fudge – simply crumbled on top (and cut into squares), or crushed and mixed with melted butter to make a biscuit base. This gives more of a “pie” appearance, especially when cut into cute little wedges.

This post is sponsored by Bakers Biscuits®. All text and opinions are 100% my own.

Ingredients:

(Makes about 64 pieces)
For the base/topping:

200g Nuttikrust® biscuits
75g salted butter, melted (for the fudge wedges only)

For the fudge:
450g white chocolate
180ml tinned drained unsweetened apple pie filling (⅔ cup)
1 tsp ground cinnamon
150g sugar
150g soft brown sugar
175g salted butter
125ml cream (½ cup)

Directions:

  • Grease and line a 20 x 20cm baking tin with baking paper, leaving the edges long enough to lift the fudge out with later. Set aside.
  • If making the fudges wedges, use a food processor or rolling pin to crush the Nuttikrust® biscuits into fine crumbs. Add the 75g melted butter and mix well. Press the base into the prepared tin and freeze for at least 10 minutes. For the fudge squares, chop the Nuttikrust® biscuits into small pieces and set aside.
  • Finely chop the white chocolate (or process in a food processor) and place into a large heatproof bowl or the bowl of a stand mixer.
  • Remove excess liquid from the pie apples and chop finely. Add to the white chocolate and stir through the cinnamon.
  • Place the sugar, brown sugar, 175g butter and cream into a medium-sized saucepan on low heat. Stir until the butter is completely melted, then increase the heat. Allow the mixture to come to a vigorous boil and cook for 4 minutes, stirring frequently.
  • Pour the hot sugar mixture over the white chocolate mixture and allow to stand for 1 minute. Use a stand or electric mixer fitted with a whisk attachment to beat the fudge mixture for 2-3 minutes until all the white chocolate has mixed through.
  • For the slices, pour the fudge mixture over the Nuttikrust® base and spread evenly. For the squares, pour the fudge mixture into the prepared tin and spread evenly, then sprinkle the chopped Nuttikrust® biscuits on top and press down gently.
  • Refrigerate for at least 4 hours or until set. Lift the fudge out of the baking tin and trim the edges. Slice into wedges or squares.
  • Place into beautiful little jars or boxes and decorate with tissue paper and ribbon if desired. Store in the fridge.


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