Cinnamon fudge
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A creamy fudge made with cinnamon chips and marshmallow creme. Cut it into squares for holiday cookie plates and gift tins.
Ingredients
- 3 cups granulated white sugar
- ¾ cup (1½ sticks) salted butter
- One 5-ounce can evaporated milk (not nonfat)
- One 10-ounce bag cinnamon chips
- One 7-ounce jar marshmallow creme
- 2 teaspoons vanilla extract
Equipment
- saucepan
- candy thermometer
- 9×13-inch pan
Directions
- Line a 9×13-inch pan with foil and grease it (a 9×9-inch pan gives thicker fudge).
- In a heavy 3-quart saucepan, stir together the sugar, butter, and evaporated milk. Heat over medium, stirring nonstop, until it reaches a rolling boil.
- Boil for 5 minutes, stirring the whole time (it should reach at least 234°F on a candy thermometer).
- Take off the heat. Stir in the cinnamon chips until melted, then add the marshmallow creme and vanilla and beat with a wooden spoon until smooth.
- Pour into the pan, let cool to room temperature, lift out, and cut into squares.
Nutrition
Serving: 44g | Calories: 158kcal | Carbohydrates: 31g | Protein: 0.8g | Fat: 4.8g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 54mg | Fiber: 4.7g | Sugar: 23g | Vitamin A: 169IU | Vitamin C: 0.4mg | Calcium: 102mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 32 pieces; One 7-ounce jar marshmallow creme counted as marshmallows. Brands and portions vary, so use it only as an approximation.