Description
This Cinnamon Roll Fudge recipe combines rich white chocolate, creamy marshmallow fluff, and a warm cinnamon sugar blend to create a decadent treat reminiscent of classic cinnamon rolls. Finished with a sweet maple glaze drizzle and a sprinkle of cinnamon sugar, these bite-sized fudge pieces are perfect for sharing or enjoying as a cozy dessert.
Ingredients
Scale
For the Fudge:
- 2 ¾ cups granulated sugar
- ¾ cup unsalted butter
- ¼ cup plus 2 tablespoons cinnamon sugar mix
- pinch of kosher salt
- 1 cup heavy cream
- 3 cups white chocolate morsels
- 7 oz jar marshmallow cream
For the Drizzle:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1 teaspoon cinnamon sugar mix
Instructions
- Prepare Baking Dish: Line a 13×9 inch glass baking dish with parchment paper and set aside to ensure easy removal of the fudge once set.
- Make Fudge Base: In a large saucepan, combine granulated sugar, unsalted butter, pinch of kosher salt, ¼ cup cinnamon sugar mix, and heavy cream. Heat over medium heat until melted and combined, then bring to a rolling boil while stirring continuously for 4 minutes to properly dissolve the sugar and thicken the mixture.
- Combine Chocolate and Marshmallow: Remove the saucepan from heat. Quickly add white chocolate morsels, marshmallow cream, and 2 tablespoons cinnamon sugar mix. Whisk vigorously, preferably with an electric mixer, until the mixture is smooth and fully incorporated. This process may take a couple minutes, so patience is key.
- Set Fudge: Pour the smooth fudge mixture into the prepared baking dish. Refrigerate for 3 hours or until the fudge is completely hardened and set.
- Cut Fudge: Remove the fudge from the pan by lifting the parchment paper. Place on a cutting board and cut into 1½ inch circles using a cookie cutter or into bite-sized pieces if preferred.
- Prepare Drizzle: In a bowl, whisk together powdered sugar, maple syrup, heavy cream, and 1 teaspoon cinnamon sugar mix until smooth to create a glaze.
- Drizzle and Finish: Transfer the glaze into a plastic ziplock bag and snip a small corner to drizzle over the fudge pieces. Immediately sprinkle with the remaining cinnamon sugar mix. Return fudge to the refrigerator for about 15 minutes until the drizzle hardens.
Notes
- Marshmallow cream, also known as marshmallow fluff, is usually found in jars in most grocery stores near jams, jellies, or in the baking aisle.
- You can use a frosting bag instead of a ziplock bag for more precise icing drizzle control.
- A stand mixer works best to fully incorporate the white chocolate; if unavailable, mix by hand with a heavy spoon or whisk, but mixing will take longer and require patience.
- If you prefer, skip using a cookie cutter and simply cut the fudge into square bite-sized pieces.
- Store fudge in an airtight container at room temperature or in the refrigerator for up to 2 weeks. For longer storage, fudge can be frozen for up to 3 months.
- This fudge is delicious served chilled.
Nutrition
- Serving Size: 1 piece
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
