CINNAMON FUDGE
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3 cups granulated sugar
¾ cup butter
2/3 cup evaporated milk
10 ounces cinnamon chips
7 ounces marshmallow creme
2 tsp vanilla extract
1. Line a 9×13-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 until 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.
Yield: About 32 pieces
Recipe Source: Culinary in the Country
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“Really yummy!!!!!! And so pretty too!”
-Kansas City, MO
One Comment
I made this for my work holiday luncheon last week and everyone RAVED about it! So yummy!
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