Cinnamon Fudge

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

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Cinnamon Fudge

Yield: 32 pieces

Prep Time: 15 min

Cook Time: 20 min

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


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


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.


*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: (Adapted slightly from Culinary in the Country)

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10 Responses to “Cinnamon Fudge”

  1. 1

    Kimbosue — December 7, 2009 @ 1:54 PM

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

  2. 2

    whatmegansmaking — December 10, 2010 @ 12:10 PM

    ummm…yum! This looks incredible!

  3. 3

    Evan @swEEts — December 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. 4

    Tim — September 24, 2011 @ 5:17 PM

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

  5. 5

    Lori Lange — September 25, 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.

  6. 6

    Kelly — December 29, 2011 @ 10:50 AM

    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.

  7. 7

    Lori Lange — December 29, 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!

  8. 8

    patty — December 8, 2012 @ 4:58 AM

    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?

  9. 9

    Lori Lange — December 8, 2012 @ 10:02 PM

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

  10. 10

    Max Fisher — December 29, 2013 @ 7:28 PM

    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.