Apple Pie Fudge

                                                                                                                                                         
•3 cup granulated sugar
•3/4 cup unsalted butter
•pinch of salt
•1 cup heavy cream
•1 tsp cinnamon
•1/2 tsp nutmeg
•1/2 tsp allspice
•1/2 cup apple pie filling
•3 cup white chocolate
•12 gingersnap cookies, broken into bite site pieces
1.Line an 8x8 baking dish with parchment paper. Set aside.
2.Add white chocolate and apple pie filling to a mixing bowl, attach whisk to mixer. Set aside.
3.In a large saucepan, heat sugar, butter, salt, cream, cinnamon, nutmeg and allspice over medium high heat. Bring to a rolling boil and stir continuously for 4 minutes. Remove from heat.
4.Quickly pour mixture into prepped mixing bowl with white chocolate and apple pie filling. Beat on medium speed until white chocolate is smooth (about 2 minutes). Pour into baking dish. Refrigerate for 3 hours, until hardened, or overnight.
5.Remove parchment paper from pan and place on cutting board. Cut fudge into small bite sized pieces and top with a small piece of cookie. Store in covered container in refrigerator. Use within one week, or freeze. ENJOY!