Cinnabon Fudge Squares (Print-Friendly Version)
# What You'll Need:
→ Fudge Base
01 -
7 ounces marshmallow cream
02 -
3 cups white chocolate morsels
03 -
1 cup heavy cream
04 -
Pinch kosher salt
05 -
1/4 cup plus 2 tablespoons cinnamon sugar mix, divided
06 -
3/4 cup unsalted butter
07 -
2 3/4 cups granulated sugar
→ Drizzle Icing
08 -
1 teaspoon cinnamon sugar mix
09 -
2 tablespoons heavy cream
10 -
2 tablespoons maple syrup
11 -
1 cup powdered sugar
# Step-by-Step Directions:
01 -
Pop your fudge into an airtight container. You can keep it in the fridge or on the counter—either works for about two weeks. Got leftovers? Stick ’em in the freezer for up to three months.
02 -
Dress up your fudge by zigzagging the icing on top. Sprinkle the last bit of cinnamon sugar mix right away so it sticks, then chill those pieces for 15 minutes to let the icing set up.
03 -
Mix maple syrup, cream, and powdered sugar in a bowl until it’s silky smooth. Pour it into your piping or zip-top bag. Snip a tiny piece off the corner to use for icing.
04 -
Carefully lift the set fudge out and peel off the parchment. Set it on a cutting board and chop it into cubes if you want. If you’re feeling fancy, press out rounds with the cutter instead.
05 -
Spread the hot fudge all over your lined baking pan. Chill it in the fridge till it’s totally firm—that’ll take about 3 hours.
06 -
Take your pan off the burner. Toss in the white chocolate, then add marshmallow cream and what’s left of the cinnamon sugar mix. Stir hard and fast till it all melts in. Grab a mixer if you want it super smooth.
07 -
Add the sugar, butter, heavy cream, salt, and most of the cinnamon sugar to a pan. Warm it up on medium heat and give it lots of stirs so it melts smooth. Hit a full boil, then keep stirring for 4 minutes so nothing burns.
08 -
Line a 13 x 9 inch (that’s 33 x 23 cm) glass pan with parchment paper and leave it nearby for later.
# Helpful Notes:
01 -
You’ll usually spot marshmallow cream—sometimes called marshmallow fluff—by the baking stuff or near the jams at the grocery store.
02 -
A stand mixer really helps melt the white chocolate into the fudge. Mixing by hand? It’ll work, but you’ll need some arm muscle for a creamy finish.
03 -
Just want quick squares? Skip the cutter and slice up the fudge into regular blocks.
04 -
Chill your squares for a denser, firmer treat.