Make the cinnamon sugar topping by mixing together 2 tablespoons sugar with 1½ teaspoon cinnamon in a small bowl. Set aside.
In a large pot, combine butter, evaporated milk, and cups sugar.
Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
Stir in the white chocolate chips until they are completely melted.
Add the vanilla and 2 teaspoons cinnamon.
Stir in the marshmallow cream until it is completely mixed in.
Pour into a greased 12 x 9 pan. Sprinkle cinnamon sugar over the top of the fudge.
Cool the fudge in the refrigerator for 2 hours or until firm.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=31722