Cinnamon Fudge

This post may contain affiliate links.

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

Cinnamon Fudge

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

Yield: 32 pieces

Prep Time: 15 min

Cook Time: 20 min

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)

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • Lisa wrote:

    Why did my fantastic fudge crumble

    • Lori Lange wrote:

      Usually cooked for too long or temperature too uneven in the pan or too high.

  • Louis wrote:

    Extremely sweet, I feel the recipe calls for too much sugar 

  • Linda Lagnada wrote:

    Mine turned out RUNNY….I put in the pan to see if it might still set up….no chance. I have made fudge for 50 yes…always turned out PERFECT!
    I was so disappointed…looked at recipe again and WALLA…..5 oz can evap milk….I used the reg size can….didn’t even know you could make a batch of fudge for a 9×13 pan with small can…
    My fault but really can’t believe the recipe…
    The chips would not melt also…really disappointed?

  • Margaret Smyth wrote:

    Sounds yum yummy. Will make some for festive times.

  • Dianna wrote:

    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.

  • Dianna wrote:

    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.

  • Max Fisher wrote:

    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.

  • patty wrote:

    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?

    • Lori Lange wrote:

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

  • Kelly wrote:

    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.

    • Lori Lange wrote:

      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!

  • Tim wrote:

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

    • Lori Lange wrote:

      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.

  • Evan @swEEts wrote:

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

  • whatmegansmaking wrote:

    ummm…yum! This looks incredible!

  • Kimbosue wrote:

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