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It's a somewhat long shot, but if I were you, I'd give it a try again, using another form of vanilla (maybe precook a pod in the milk, then scrape out the seeds and add them), no corn syrup at all, and pay attention to using sweet butter, not cultured butter. Fudge is all about forming the right size crystals in the supersaturated sugar solution. From your ...


Sugar / caramel melts far above the boiling point of water. So apples are likely to cook and going to be soft faster than the caramel can melt. The only things I can suggest are to make a caramel sauce or pour liquid caramel onto the (sautéed or somehow else processed) apples. (Another option would be using a salamander or even a burner like the ones to make ...

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