Cinnamon Fudge

This recipe has been featured in a post on The Recipe Girl blog: 5 Delicious & Easy Fudge Recipes.

Yield: 32 pieces

Prep Time: 15 min

Cook Time: 20 min

Cinnamon Fudge

This cinnamon-flavored fudge is quite an addicting little sweet treat!

Ingredients:

3 cups granulated white sugar
3/4 cup butter
1 (5 ounce) can evaporated milk
1 (10 ounce) bag cinnamon baking chips
1 (7 ounce) jar marshmallow creme
2 teaspoons vanilla extract

Directions:

1. Line a 9x13-inch pan with foil; coat with cooking spray.

2. In a heavy bottom 3 quart sauce pan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, stirring constantly.

3. Boil for 5 minutes, stirring all the time- if using a candy thermometer- let it get up to at least 234 degrees. Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla; beat with a wooden spoon until well blended.

4. Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares.

Tips:

*Do not use nonfat evaporated milk for this recipe.
*Try switching out the cinnamon chips to create another kind of fudge- butterscotch, chocolate, etc.

Source: RecipeGirl.com (Adapted slightly from Culinary in the Country)

12 Responses to “Cinnamon Fudge”

  1. postedDec 7, 2009 1:54 PM

    I made this for my work holiday luncheon last week and everyone RAVED about it! So yummy!

  2. postedDec 10, 2010 12:10 PM

    ummm…yum! This looks incredible!

  3. postedDec 10, 2010 12:32 PM

    Looks like I need to go buy another things of evaporated milk because I HAVE to make this..cinnamon and fudge? how splendid.

  4. postedSep 24, 2011 5:17 PM
    Tim

    I made this and it turned out grainy, did I stir it too much. What happened?

    • September 25th, 2011 @ 11:39 AM

      Did you stir it really well in the beginning when the sugar is mixed with the butter and milk? That’s when the sugar has a chance to dissolve.

  5. postedDec 29, 2011 10:50 AM
    Kelly

    I attempted this and it was a huge disaster! It ended up more like an orange cream color and never hardened. I ended up dumping the big gooey mess in the trash. What a disappointment. No idea what went wrong, as I made the egg nog fudge last week perfectly.

    • December 29th, 2011 @ 11:01 AM

      Hi Kelly… me either. Fudge and candy recipes can be a bit tricky. Sometimes if the heat is off just by a little bit or if it’s heated up too quickly or slowly… that can have an impact. It’s nice when it all works out just right. Sorry you had trouble!

  6. postedDec 8, 2012 4:58 AM
    patty

    I decided to try this and make several different kinds of fundge for the holidays. Problem. I can’t find cinnamon baking chips in any of the stores. Where do you find them if not at your grocery store?

    • December 8th, 2012 @ 10:02 PM

      In some areas they’re tough to find! You can order them online through King Arthur Flour or Hersheys.

  7. postedDec 29, 2013 7:28 PM
    Max Fisher

    I have found you need to use more than just a bag of the chips. You need to use 18 ounces. That is just slightly more than a bag & a half. It turns out perfectly if you use that. I also used cinnamon extract.

  8. postedMar 5, 2015 11:13 AM
    Dianna

    For the person whose fudge turned out grainy, I think you might have cooked it too long.  I have had this happen to me when I cook fudge too long.  Also, for the person whose fudge never set up, it is probably because you didn’t cook it long enough.  I’ve always found that using a glass of cool water and testing the fudge until you get to the soft ball stage works great.  Hopefully, this helps those of you wanting to try this recipe.

  9. postedMar 5, 2015 11:24 AM
    Dianna

    Also forgot to mention that the mixture will bubble up and expand during the first part of cooking.  When it starts to cook at a lower level is when I start testing with the water.  I cook it over medium heat the whole time.  Adding a little more marshmallow might also help to prevent it from becoming grainy if you find that your mixture has gone a little beyond soft ball stage.

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