Cinnamon Fudge is one of the best flavors for fudge. This is a delicious, little sweet treat!
I first made this fudge many years ago when I was preparing a lot of my favorite fudge recipes for the holidays. Cinnamon fudge is made with cinnamon baking chips. And cinnamon happens to be a sweet and delicious flavor for fudge!
Where can you buy cinnamon chips?
Well, the grocery stores used to carry them quite often, but now they’re a little tougher to locate. I’ve spotted them at Target or Walmart on occasion (found near the chocolate chips). But mostly I purchase cinnamon chips on Amazon. I keep extras in the freezer until I make my next cinnamon chip recipe.
- white sugar
- salted butter
- evaporated milk
- cinnamon baking chips
- marshmallow creme
- vanilla extract
How to make Cinnamon Fudge:
The full, printable recipe is at the end of this post.
Line a 9×13-inch pan with foil; coat with cooking spray. Alternately, if you want thicker fudge, you can line a 9×9-inch square pan instead.
In a heavy bottom 3-quart sauce pan, combine the sugar, butter and milk. Bring to a rolling boil over medium heat, stirring constantly.
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 the marshmallow creme and vanilla; beat with a wooden spoon until well blended.
Carefully pour the mixture into the prepared dish.
Let cool to room temperature; gently lift out of the pan and place on a cutting board.
Cut the fudge into squares. It should turn out creamy and delish. Enjoy!
Troubleshooting fudge-making problems:
- If you make a fudge recipe and it turns out to have a grainy texture, the sugars probably crystallized. This is a common mistake when making fudge. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. Use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot while cooking.
- If your fudge did not set, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature indicated in the recipe.
- If your fudge turns out dry and crumbly, it was cooked too long. When you cook it too long, fudge won’t contain enough water, giving it a dry, crumbly texture.
- If your fudge turns out hard, you likely over-beat your fudge with the wooden spoon. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.
The Best Fudge Recipes:
- 3 cups granulated white sugar
- ¾ cup (1½ sticks) salted butter
- One 5-ounce can evaporated milk
- One 10-ounce bag cinnamon chips (see Recipe Notes below)
- One 7-ounce jar marshmallow creme
- 2 teaspoons vanilla extract
- Line an 9x13-inch pan with foil; coat with cooking spray.
- In a heavy bottom 3 quart sauce pan, combine the sugar, butter and milk. Bring to a rolling boil over medium heat, stirring constantly.
- 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 the marshmallow creme and vanilla; beat with a wooden spoon until well blended.
- Carefully pour the 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.
- *Cinnamon chips can be ordered on Amazon, and they can sometimes be found in Target or Walmart near the chocolate chips.
- *Do not use nonfat evaporated milk for this recipe.
- *Try switching out the cinnamon chips to create another kind of fudge- butterscotch, chocolate, etc.