Homemade Snickerdoodle Fudge

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:

1. Grease a 12×9 pan.
2. Make the cinnamon sugar topping by mixing together 2 tablespoons sugar with 1 1/2 teaspoon cinnamon in a small bowl. Set aside.
3. In a large pot, combine butter, evaporated milk, and 2 cups sugar.
4. 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.
5. Stir in the white chocolate chips until they are completely melted.
6. Add the vanilla and 1 1/2 teaspoon cinnamon.
7. Stir in the marshmallow cream until it is completely mixed in.
8. Pour into a greased 12 x 9 pan. Sprinkle cinnamon sugar over the top of the fudge.
9. Cool the fudge in the refrigerator for 2 hours or until firm.

Snickerdoodle Fudge

 

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Prep time

2 hours 5 mins

Cook time

15 mins

Total time

2 hours 20 mins

 

Author: Alea

Recipe type: Dessert

Serves: 24

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
• 1½ teaspoon cinnamon

Directions

1. Grease a 12x9 pan.
2. Make the cinnamon sugar topping by mixing together 2 tablespoons sugar with 1½ teaspoon cinnamon in a small bowl. Set aside.
3. In a large pot, combine butter, evaporated milk, and cups sugar.
4. 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.
5. Stir in the white chocolate chips until they are completely melted.
6. Add the vanilla and 1½ teaspoon cinnamon.
7. Stir in the marshmallow cream until it is completely mixed in.
8. Pour into a greased 12 x 9 pan. Sprinkle cinnamon sugar over the top of the fudge.
9. Cool the fudge in the refrigerator for 2 hours or until firm.

3.5.3208

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