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.
Ingredients needed:
- 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:
Cinnamon Fudge
Recipe Details
Ingredients
- 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
Instructions
- 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.
Notes
- *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.
Nutrition
I make this every year at Christmas!! My niece and nephew request it (they call it cinnamon butter lol). I follow the recipe exactly and it always turns out delicious!
Why did my fantastic fudge crumble
Usually cooked for too long or temperature too uneven in the pan or too high.
Extremely sweet, I feel the recipe calls for too much sugar
Sounds yum yummy. Will make some for festive times.
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.
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.
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.
I made this and it turned out grainy, did I stir it too much. What happened?
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.
Looks like I need to go buy another things of evaporated milk because I HAVE to make this..cinnamon and fudge? how splendid.
ummm…yum! This looks incredible!
I made this for my work holiday luncheon last week and everyone RAVED about it! So yummy!