Cinnamon fudge

Course Snack

Cuisine American

Keyword cinnamon chips recipe, cinnamon fudge, holiday fudge, marshmallow creme fudge

Prep Time 15

Cook Time 5

Total Time 20

Servings 32 pieces

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

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

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.