Ingredients
Scale
- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- 2/3 cup evaporated milk
- 1 (12-ounce) package white chocolate chips
- 1 (7-ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup cinnamon roll frosting (canned)
Instructions
- Step 1: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
- Step 2: In a medium saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Boil for exactly 4 minutes, stirring constantly to prevent burning.
- Step 3: Remove from heat and immediately stir in the white chocolate chips until completely melted and smooth.
- Step 4: Add the marshmallow creme, vanilla extract, and cinnamon. Stir until well combined.
- Step 5: Pour the fudge into the prepared pan and spread evenly. Dollop the cinnamon roll frosting on top of the fudge and swirl it in with a knife or toothpick.
- Step 6: Let the fudge cool completely at room temperature or in the refrigerator until firm. Use the parchment paper overhang to lift the fudge out of the pan and cut it into squares.
Notes
- Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage.
- For a softer fudge, let it sit at room temperature for a few minutes before serving.
- Serve the cinnamon roll fudge with a dusting of extra cinnamon for a more intense flavor.
- To prevent a grainy texture, be precise with the boiling time; exactly 4 minutes is key to perfect fudge!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American