Cinnabon Fudge
Hey lovely folks, today I’ve got a delightful little treat to share with you all — Cinnabon Fudge! It’s the kind of dessert that makes your heart do a happy dance. Imagine biting into a chunk of pure, creamy bliss with swirls of cinnamon creating a little flavor party in your mouth. You NEED to try this if you’re looking for something special to stow away in your collection of indulgent recipes. Spoiler: it never lasts long in my house!
The first time I whipped up this fudgy goodness, my husband looked at me like I had just handed him the moon wrapped in cinnamon. It’s pretty much a staple now at family gatherings — you know, one of those recipes that everyone expects you to bring. Our little family falls over themselves for it after Thanksgiving dinner, and I have a suspicion they might just love the fudge more than the turkey!
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Why You’ll Love This Cinnabon Fudge
– It’s like eating a cinnamon roll, but way easier to make.
– Perfect for satisfying that sugar hankering without the cinnamon challenge (you know you’ve tried it).
– Makes your whole place smell like a bakery had a party in your kitchen.
– Little squares of fudge? Easy to sneak away with one or five…
How to Make It
Okay, friend, grab a big ol’ pot and crank that heat! Toss in your condensed milk and white chocolate chips, give it a good mix. Don’t let it sit or it might burn — keep stirring like your life depends on it! Once that’s all melty and smooth, rebel against the rules a little by adding some cinnamon (extra if you’re feeling fancy) and vanilla. Quick taste test — did you burn your tongue? Always! Now pour that melty goodness into a tin you lined with paper earlier ’cause, trust me, you will need that help getting it out later when you realize patience isn’t your strong suit.
Ingredient Notes
– White Chocolate Chips: They smoothly slide into creamy fudge magic — cheap ones might fight you, go for the good stuff.
– Sweetened Condensed Milk: This is the sticky glue that holds the joy. Don’t substitute unless you’re feeling wild.
– Cinnamon: The heart and soul! I double it if I’m feeling jazzy or forget to measure…oops.
Recipe Steps:
1. Melt together white chocolate chips and condensed milk until smooth.
2. Stir in cinnamon and vanilla quickly.
3. Pour mixture into a lined pan, smooth it out.
4. Let it cool or chill until set, if you can wait.
5. Slice up and enjoy a little slice of cinnamon heaven!
What to Serve It With
Tips & Mistakes
– Do yourself a favor: don’t skip that parchment paper. Once I forgot and ended up with pieces I had to chisel from the pan.
– Overeager taste tests? Let it cool or you’ll need a dentist.
Storage Tips
This fudge can hang out in a container in your fridge for about a week, not that it lasts that long. I’ve been caught eating a piece at breakfast with my coffee instead of a pastry once or ten times. It’s cold-crunchy but goes down easy.
Variations and Substitutions
– Wanna experiment? Honey can work if you ain’t got brown sugar for that sweetness.
– No cinnamon sticks? Ground works, and with a little fresh nutmeg, it’s a whole new vibe.
– Feeling nutty? Pecans bits tossed in can change up the texture… in a good chaotic way.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Cinnabon Fudge
Ingredients
Main Ingredients
- 2.5 cups granulated sugar
- 1 cup unsalted butter melted
- 0.75 cup evaporated milk
- 4 cups powdered sugar
- 1.5 cups white chocolate chips
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- In a medium saucepan, combine granulated sugar, evaporated milk, and melted butter over medium heat. Stir continuously until the mixture comes to a boil.
- Boil the mixture for 5 minutes, stirring constantly to prevent burning.
- Remove the saucepan from heat and gradually stir in powdered sugar, white chocolate chips, ground cinnamon, and vanilla extract until smooth and fully combined.
- Pour the fudge mixture into a greased 8x8 inch pan and spread evenly.
- Allow to cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.
Notes
Featured Comments
“Made this last night and it was turned out amazing. Loved how the rich came together.”
“New favorite here — absolutely loved. sweet treat was spot on.”
“This rich recipe was absolutely loved — the crowd-pleaser really stands out. Thanks!”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“This crowd-pleaser recipe was family favorite — the creamy really stands out. Thanks!”
“This sweet treat recipe was family favorite — the rich really stands out. Thanks!”
