White Chocolate Apple Cinnamon Fudge

• Butter (softened), ½ cup, 113g
• Powdered sugar, ½ cup, 60g
• Vanilla extract, ½ teaspoon, 2g
• All-purpose flour, 1 cup, 120g

• Apple, 1 medium, thinly sliced
• White chocolate chips, 1 cup, 170g
• Milk, 2 tablespoons, 30g
• Butter, 2 tablespoons, 28g
• Cinnamon, 1 teaspoon, 2g

Make the Shortbread Base:

In a bowl, mix ½ cup (113g) softened butter, ½ cup (60g) powdered sugar, ½ teaspoon (2g) vanilla extract, and 1 cup (120g) flour until a smooth dough forms.

Press into a parchment-lined loaf pan and bake at 350°F (175°C) for 13–16 minutes, until the edges are golden. Let cool for 20 minutes.

Prepare the Fudge Topping:

In a heatproof glass bowl set over a pot of simmering water, melt together 1 cup (170g) white chocolate chips, 2 tablespoons (30g) milk, and 2 tablespoons (28g) butter. Stir continuously until smooth and silky.

Assemble & Set:

Pour the melted fudge mixture over the cooled shortbread base. Arrange thin slices of 1 medium apple on top, skin-side up. Sprinkle 1 teaspoon (2g) of cinnamon over the top.

Place in the refrigerator and chill for 3 hours, or until the fudge is set but still soft.