Peach Pie Fudge: Creamy white chocolate based fudge flavored with freeze dried peaches, peach pie flavoring all topped with a buttery crumble topping.
This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions, bad grammar, and overuse of emojis are 100% mine.
In this post I used Dixie Crystals granulated sugar. I got great results with the product that they sent me. While no money was given for this post I did receive free product.
Since I am known for my unique fudge flavors, Swedish Fish Fudge anyone, I thought I would make a fudge for #SummerDessertWeek.
I’ve been wanting to make a fudge with a crumble topping for awhile.
Almost made an apple one this past fall but was lazy and never got around to it. 🙂
But now that I have made this fudge totally expect to see an apple version this fall. 🙂
This Peach Pie Fudge does require a few special ingredients that most people don’t have on hand.
First is a peach pie extract/flavoring.
You can use just a peach flavoring but even that is hard to find sometimes.
There is a link in the recipe to use the one I used.
The other ingredient is freeze dried peaches.
I linked to a peach powder which works just as good as the recipe has you turn the freeze dried peaches into a powder.
If you have never used freeze dried fruit I use it often on the blog and it works so well for so many recipes.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side. Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
If you don’t have it you can run the sugar through a dry blender or food processor to make it superfine.
Use good butter.
Preferably European. T
hey higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO .
It’s a great day to order my cookbook
Want More Fudge Recipes?
Melted Chocolate Ice Cream Fudge
Lemon Blueberry Mascarpone Fudge
Peach Pie Fudge
Ingredients
- For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 cup unsalted butter, at room temperature
- For the Fudge:
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 2 cups white chocolate chips
- 1/3 cup freeze dried peaches, crushed into a powder
- 4 drops of peach pie flavoring
- 7-ounce jar marshmallow crème
Instructions
- For the topping:
- Preheat oven to 375F.
- In another small bowl, mix topping ingredients with fork until crumbly.
- Spread on to a baking sheet.
- Bake for 10 minutes.
- Toss with a spatula to see if crispy, if not put in oven for a few more minutes.
- Set aside to cool while you make fudge.
- For the Fudge:
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the peach pie flavoring, powdered peaches, and marshmallow crème and mix until well blended.
- Pour into prepared pan.
- Sprinkle top of fudge with crumb topping. Push slightly down on the candy so that it sticks to the fudge.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.
laura says
Wow, another recipe I want to try. You know, I should probably just move somewhere close to you so I could be a taste tester. 🙂
blessings
~*~
Michelle says
Freeze dried peaches, what a great idea! Also I agree with the previous commenter, considering uprooting my life to move near you to be a taste-tester 💙
Peabody says
Yes, freeze dried is the way to go on a lot of recipes I have discovered. Packed with flavor and can use year round. Stores well too. Seattle is a great place to live. 🙂
Bev says
Can’t wait to try this and the strawberry that also has the freeze dried fruit! (I’m also going to do raspberry as I’m getting raspberry powder for 2 other recipes)
Just an FYI – peach freeze dried fruit can be found at Dollar Tree where the small snack bags of nuts and granola type snacks hang. I think they sometimes have strawberry as well – I just never bought it because until a few weeks ago I didn’t realize that the seeds would/could be pulverized in the freeze dried form. (Due to a gastro issue I can’t have the small seeds) Just run them in the food processor to turn them into a powder.
It’s an option for someone who can’t afford the powder (and your link is out of stock right now on Amazon). If you don’t find at one Dollar Tree, just try another. We have two in our small city – one has it, the other doesn’t.
Peabody says
Thanks for the tip!
sheryl lord says
you can find peach pie extract as little as $7/ 4 oz, on amazon.
Peabody says
Doesn’t give the same flavor.
Christine says
Hello! I would love to make this as I’m OBSESSED with all things peach flavored!! Sadly your links no longer work. I can easily find just plain peach flavoring but I can’t seem to find PEACH PIE flavoring anywhere…HELP!! Thanks soooo much! Just absolutely LOVE LOVE LOVE your recipes, creativity and humor!
Peabody says
You can use this one. https://www.countrykitchensa.com/shop/ingredients-icing-colors-flavors/peach-cobbler-emulsion/46/589/1589/658504/