Description
Indulge in the sweet and creamy Cinnamon Roll Fudge, a delightful treat combining rich white chocolate, cinnamon sugar, and marshmallow cream. This easy-to-make fudge is perfect for gifting or satisfying your sweet tooth with its smooth texture and a lovely cinnamon drizzle topping.
Ingredients
Scale
For the Fudge:
- 2 ¾ cup granulated sugar
- ¾ cup unsalted butter
- ¼ cup plus 2 Tbsp cinnamon sugar mix
- pinch of kosher salt
- 1 cup heavy cream
- 3 cup white chocolate morsels
- 7 oz jar marshmallow cream
For the Drizzle:
- 1 cup powdered sugar
- 2 Tablespoons maple syrup
- 2 Tablespoons heavy cream
- 1 teaspoon cinnamon sugar mix
Instructions
- Prepare the Pan: Line a 13×9 glass baking dish with parchment paper and set aside to make sure your fudge will release easily after setting.
- Cook the Base: In a large saucepan, combine granulated sugar, butter, kosher salt, ¼ cup cinnamon sugar, and heavy cream. Heat until combined and then bring the mixture to a rolling boil, stirring continuously for 4 minutes to ensure proper cooking and smoothness.
- Add Chocolate and Marshmallow: Remove the saucepan from heat. Quickly stir in white chocolate morsels, marshmallow cream, and 2 tablespoons cinnamon sugar. Use an electric mixer or whisk vigorously until the mixture is smooth and fully incorporated, being patient as this may take a couple of minutes.
- Pour and Chill: Pour the fudge mixture into the prepared baking dish. Refrigerate for 3 hours until the fudge is fully hardened.
- Cut the Fudge: Remove the fudge from the pan by lifting the parchment paper. Lay it on a cutting board and cut into circles using a 1 ½ inch circle cookie cutter or slice into small bite-sized pieces if desired.
- Make the Drizzle: Whisk together powdered sugar, maple syrup, heavy cream, and 1 teaspoon cinnamon sugar until smooth. Transfer the drizzle into a ziplock bag and snip a tiny corner to create a piping tip for easy drizzling.
- Decorate the Fudge: Drizzle the prepared icing over the cut fudge pieces. Immediately sprinkle with the remaining 1 teaspoon cinnamon sugar. Place the fudge back in the refrigerator for about 15 minutes until the drizzle hardens.
Notes
- Marshmallow cream, also called marshmallow fluff, is usually found in jars in grocery stores near jams and jellies or in the baking aisle.
- A frosting bag can substitute for the ziplock bag when drizzling icing over fudge pieces for better control.
- Using a stand mixer makes incorporating the white chocolate into the fudge base much faster and easier; mixing by hand will take longer and require patience.
- If desired, skip the cookie cutter and cut fudge into square bites. Drizzle and enjoy!
- Store fudge in an airtight container in the refrigerator or at room temperature for up to 2 weeks. It tastes best when chilled.
- Fudge can also be frozen for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 piece
- Calories: 210 kcal
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
