Description
This Cinnamon Roll Fudge recipe combines sweet white chocolate and cinnamon sugar with a creamy marshmallow base to create a rich, indulgent treat. Finished with a cinnamon maple drizzle, this fudge is perfect for holiday gifts or satisfying any sweet tooth craving with a unique twist on classic cinnamon rolls.
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 prevent sticking.
- Cook the Base Mixture: In a large saucepan, combine granulated sugar, unsalted butter, pinch of kosher salt, 1/4 cup cinnamon sugar mix, and heavy cream. Heat over medium heat until the ingredients are combined and bring to a rolling boil. Stir continuously for 4 minutes to ensure proper consistency.
- Mix in White Chocolate and Marshmallow: Remove the saucepan from heat. Quickly add white chocolate morsels, marshmallow cream, and 2 tablespoons cinnamon sugar mix. Use an electric mixer or whisk vigorously by hand until the mixture is smooth and fully combined. This may take a couple of minutes and patience is required to avoid lumps.
- Set the Fudge: Pour the smooth fudge mixture into the prepared baking dish. Refrigerate for 3 hours until the fudge hardens completely.
- Cut the Fudge: Remove the fudge from the fridge and lift it out using the parchment paper. Place it on a cutting board and use a 1 ½ inch circle cookie cutter to cut into round pieces or cut into small bite-sized squares if preferred.
- Prepare the Drizzle: Whisk together powdered sugar, maple syrup, heavy cream, and 1 teaspoon cinnamon sugar mix until smooth. Transfer the drizzle into a ziplock bag and snip a small corner for a piping tip effect.
- Drizzle and Finish: Drizzle the cinnamon maple icing over the cut fudge pieces and immediately sprinkle with the remaining cinnamon sugar mix. Return fudge to the refrigerator and chill for about 15 minutes until the drizzle hardens.
Notes
- Marshmallow cream is also known as marshmallow fluff and can be found in jars near jams, jellies, or baking aisles in grocery stores.
- A frosting bag is a convenient alternative to a ziplock bag for drizzling the icing neatly over fudge pieces.
- A stand mixer makes combining the white chocolate into the fudge much faster and smoother; mixing by hand is possible but requires patience.
- Feel free to skip the cookie cutter and simply cut the fudge into square bites if preferred.
- Store fudge in an airtight container refrigerated or at room temperature for up to 2 weeks; alternatively, freeze for up to 3 months.
- This fudge is best served chilled for optimal texture and flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
