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 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.