Apple Pie Fudge


1 Cup Of Mott's Cinnamon Apple Sauce

1 Teaspoon Of McCormick Apple Pie Spice

3/4 Cup Of Cold Unsalted Real Butter

1 Teaspoon Of Pure Liquid Vanilla Extract

2/3 Cup Of Nestle Carnation Evaporated Milk

3 Cups Of White Superfine Sugar

2 Cups Of Jet-Puffed Marshmallow Creme

1/4 Cup Of Crushed Deshelled Walnuts

2 Cups Of C&H Powdered Sugar


Nutritional Information:

Serving Size 12

289 Calories Per Serving

14 Grams Of Fat


Preparation Instructions:

Many thanks to Sean from London, England for submitting this apple pie fudge recipe.

To get started, please take out a heavy bottom saucepan, and then add in the cinnamon apple sauce, cold unsalted real butter, evaporated milk, and white superfine sugar. Heat these contents over medium high heat, bringing them to a full boil. The mixture will burn very easily, so stir it often to prevent this from happening.

Once your mixture is even and consistent, and has a reached a soft ball stage, then remove the saucepan from the heat. Next stir in the marshmallow creme, pure liquid vanilla extract, powdered sugar, and apple pie spice. Vigorously stir the fudge sauce until it's even in texture and color.

Moving along, next take out a shallow baking pan, then grease it well with butter. Pour into it the fudge sauce, then level it out with a spoon. Obviously the depth of your pan will determine the thickness of your apple pie fudge, so choose the size accordingly. Lastly, evenly sprinkle the crushed deshelled walnuts over the fudge, then slide the baking pan into the refrigerator to chill for several hours, or until it hardens.

Once hard, cut it into small bite size squares.