Cinnabon Cinnamon Roll Fudge (Print Version)
# Ingredients:
→ Fudge Base
01 -
2 3/4 cups granulated sugar
02 -
3/4 cup unsalted butter
03 -
1/4 cup plus 2 tablespoons cinnamon sugar mix, divided
04 -
Pinch kosher salt
05 -
1 cup heavy cream
06 -
3 cups white chocolate morsels
07 -
7 ounces marshmallow cream
→ Drizzle Icing
08 -
1 cup powdered sugar
09 -
2 tablespoons maple syrup
10 -
2 tablespoons heavy cream
11 -
1 teaspoon cinnamon sugar mix
# Instructions:
01 -
Line a 33 x 23 cm (13 x 9 inch) glass baking dish with parchment paper and set aside.
02 -
In a large saucepan, combine granulated sugar, unsalted butter, pinch of kosher salt, 1/4 cup cinnamon sugar mix, and heavy cream. Heat over medium, stirring frequently, until fully melted and combined. Bring mixture to a rolling boil. Stir continuously for 4 minutes to prevent scorching.
03 -
Remove saucepan from heat. Immediately stir in white chocolate morsels, marshmallow cream, and remaining 2 tablespoons cinnamon sugar mix. Whisk vigorously until the mixture is smooth and homogenous. Use an electric mixer if available for best results.
04 -
Pour the warm fudge mixture into the prepared baking dish. Spread evenly. Refrigerate for 3 hours, or until fully set and firm.
05 -
Remove fudge from pan, peel off parchment paper, and place on a cutting board. Slice into bite-sized cubes or cut into circles using a 3.8 cm (1 1/2 inch) round cutter, depending on preference.
06 -
Whisk together powdered sugar, maple syrup, and heavy cream until smooth. Transfer the icing to a piping or zip-top bag; cut a small tip from one corner to form a piping bag.
07 -
Drizzle prepared icing evenly over the cut fudge pieces. Immediately sprinkle with 1 teaspoon cinnamon sugar mix. Place the decorated fudge in the refrigerator for about 15 minutes, allowing icing to harden.
08 -
Store fudge in an airtight container in the refrigerator or at room temperature for up to two weeks, or freeze for up to three months.
# Notes:
01 -
Marshmallow cream, also known as marshmallow fluff, is typically found in the baking aisle or near jams and jellies in supermarkets.
02 -
A stand mixer makes it easier to fully integrate white chocolate into the fudge. Mixing by hand will require patience and effort for a completely smooth texture.
03 -
For a simpler presentation, cut the fudge into squares rather than circles.
04 -
Enjoy the fudge chilled for a firmer texture.