Sweet Cinnamon Fudge Treats (Print Version)
# Ingredients:
01 -
2 ¾ cup white sugar.
02 -
¾ cup sweet butter, unsalted.
03 -
¼ cup plus 2 Tbsp sugar-cinnamon blend.
04 -
Small amount of kosher salt.
05 -
1 cup whipping cream.
06 -
3 cup white chocolate chips.
07 -
7 oz jar of fluffy marshmallow spread.
08 -
1 cup confectioners' sugar.
09 -
2 Tablespoons pure maple syrup.
10 -
2 Tablespoons whipping cream.
11 -
1 teaspoon sugar-cinnamon blend.
# Instructions:
01 -
Put parchment paper in a 13x9-inch glass dish and leave it on the counter.
02 -
Put white sugar, sweet butter, a tiny bit of salt, 1/4 cup of sugar-cinnamon blend, and whipping cream in a big pot. Warm it up until everything mixes, then let it bubble while you stir it non-stop for 4 minutes.
03 -
Take the pot off the heat and right away mix in the white chocolate chips, fluffy marshmallow spread, and 2 tablespoons of sugar-cinnamon blend. Stir really hard or use an electric mixer to make everything smooth and creamy.
04 -
Pour your mixture into the dish with paper and stick it in the fridge for about 3 hours so it gets firm and solid.
05 -
Take the hard fudge out and put it on a board. You can make circles with a 1 1/2-inch cookie cutter or just cut little squares.
06 -
Mix confectioners' sugar, maple syrup, and whipping cream until it's runny. Put this in a plastic bag, cut a tiny hole, and squiggle it over your fudge pieces. Quickly shake the last teaspoon of sugar-cinnamon on top and chill for another 15 minutes until the topping gets firm.
# Notes:
01 -
You'll find fluffy marshmallow spread near the jam section or with baking stuff in most stores.
02 -
If you don't have a plastic bag, a frosting bag works great for the topping.
03 -
A stand mixer makes blending the white chocolate easier, but you can do it by hand if you're patient enough.
04 -
Square pieces are simpler to cut than round ones if you're in a hurry.
05 -
Keep your fudge in a sealed container for up to 2 weeks at room temp or in the fridge, or freeze it for up to 3 months.