Snickerdoodles are my favorite cookie, so when I saw Snickerdoodle Fudge at a fudge shop I had to try it. I was disappointed in the store-bought fudge and decided that I needed to try my hand at creating a Homemade Snickerdoodle Fudge Recipe.
The first time I made Snickerdoodle Fudge my family thought it was great, but I didn’t think it had enough cinnamon. I also though it had too much vanilla. At first they protested when I said I was going to try again, but they quickly stopped when they realized I would be making more fudge for them to try. We all agreed that the second batch of Snickerdoodle Fudge was the bomb.
This is a cinnamon fudge topped with cinnamon sugar. The cinnamon sugar adheres best if you sprinkle it over the fudge before it sets. If you scrape any of the topping off while cutting it, you can sprinkle a lit more on before serving it.
When making fudge, I use a candy thermometer. It makes it so much easier to determine when the mixture is at soft-ball stage.
Homemade Snickerdoodle Fudge Recipe
Ingredients:
- ⅔ cup evaporated milk
- ¾ cup butter
- 2 cups granulated sugar
- 2 cups white chocolate chips
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 – 7 oz. jar of marshmallow cream
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 1/2 teaspoon cinnamon
Directions:
- Grease a 12×9 pan.
- Make the cinnamon sugar topping by mixing together 2 tablespoons sugar with 1 1/2 teaspoon cinnamon in a small bowl. Set aside.
- In a large pot, combine butter, evaporated milk, and 2 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.
- ⅔ cup evaporated milk
- ¾ cup butter
- 2 cups granulated sugar
- 2 cups white chocolate chips
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 – 7 oz. jar of marshmallow cream
- 2 tablespoons granulated sugar
- 1½ teaspoon cinnamon
- Grease a 12x9 pan.
- 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.
Jody says
I can’t wait to make this, hubby loves snickerdoodle cookies, I know he will love this fudge!
Lindsey says
I love snickerdoodles! I have never tried making fudge, but this has inspired me to try it out for the holidays! Pinning.
Raquel says
Snickerdoodle fudge? YES please! Looks amazing Alea – pinning!
Cheryl says
This looks so yummy, pinning to try it later!
Davie says
Your ingredient list and directions aren’t the same. Ingredients call for 2C sugar but directions call for 2 1/2 C, can you tell me which one it is? Thanks.
Alea Milham says
It is 2 cups of fudge. Thanks for catching that. I will edit the directions.
Cherry Hammond says
So is it 2 teaspoons of cinnamon or 1 1/2 teaspoons
Alea Milham says
2 teaspoons of cinnamon inside the fudge. 1 1/2 teaspoons mixed with sugar to make the topping.