Cinnamon Roll Fudge (Print Version)
# Ingredients:
01 -
3 cups of white chocolate chips.
02 -
1 jar (7 oz) marshmallow fluff.
03 -
1 cup of heavy cream.
04 -
3/4 cup of unsalted butter.
05 -
2 3/4 cups of white sugar.
06 -
2 tablespoons of maple syrup.
07 -
A pinch of kosher salt.
08 -
1 1/4 cups of cinnamon and sugar blend (divided).
09 -
1 teaspoon of cinnamon and sugar for garnishing.
10 -
1 cup of powdered sugar.
11 -
2 tablespoons of crème fraîche (can use heavy cream).
# Instructions:
01 -
Cover a 13x9-inch glass dish with parchment paper, making sure it covers the edges completely. Set it aside for now.
02 -
In a big pot, mix the sugar, butter, heavy cream, a pinch of salt, and 1/4 cup cinnamon-sugar blend. Stir and heat them together until smooth, then let it boil while stirring for 4 minutes.
03 -
Take the pan off the heat. Toss in the white chocolate chips, marshmallow fluff, and another 2 tablespoons of the cinnamon-sugar blend. Beat the ingredients together, ideally with an electric mixer, until everything’s blended and smooth.
04 -
Pour your fudge into the prepped pan, spreading it evenly. Chill the dish in the fridge for around 3 hours, or until the fudge is firm and set.
05 -
Once the fudge is firm, lift it out using the parchment paper. For cutting, you can slice it into squares or use a small cookie cutter to make round pieces.
06 -
For the drizzle, mix the powdered sugar with the maple syrup and cream until you have a smooth liquid. Pour this mix into a zip bag, snip a tiny corner, and draw stripes over the fudge. Sprinkle a teaspoon of cinnamon-sugar on top and allow it to set in the fridge for another 15 minutes.
# Notes:
01 -
You’ll generally find marshmallow fluff in the baking section or with jams/jellies in grocery stores in France.
02 -
Icing bags (available in craft stores) work even better than a zip bag for fancier drizzle patterns.
03 -
Mixing the fudge by hand is okay, but using a stand or hand mixer will make the texture creamier.
04 -
If making different shapes feels like too much work, just stick to neat square cuts.
05 -
Store the fudge in a sealed container for up to two weeks. Pop it in the freezer if you need to keep it longer—up to 3 months is fine!