Cinnamon Roll Fudge
Ingredients:
2 cups white chocolate chips
1 can 14 oz sweetened condensed milk
1/4 cup unsalted butter
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup brown sugar for the swirl
1/4 cup powdered sugar for garnish, optional
Directions:
Prepare the Fudge Base:
In a medium saucepan, combine white chocolate chips, sweetened condensed milk, and butter.
Heat over low heat, stirring constantly, until the mixture is fully melted and smooth.
Remove from heat and stir in vanilla extract, ground cinnamon, nutmeg, and salt until evenly incorporated.
Create the Cinnamon Swirl:
In a small bowl, mix the brown sugar with an additional pinch of cinnamon.
Assemble the Fudge:
Line an 8×8-inch baking pan with parchment paper, ensuring the edges overhang for easy removal.
Pour half of the fudge mixture into the prepared pan and spread evenly.
Sprinkle the cinnamon-sugar mixture evenly over this first layer.
Pour the remaining fudge mixture on top and spread it out smoothly using a spatula.
Set the Fudge:
Let the fudge cool at room temperature for 15 minutes.
Transfer the pan to the refrigerator and allow it to set for at least 2 hours, or until firm.
Slice and Serve:
Once set, lift the fudge out of the pan using the parchment paper edges.
Cut into small squares and, if desired, dust with powdered sugar for an elegant finish.
Tips:
Add a festive touch by sprinkling crushed cinnamon candies or drizzling melted white chocolate over the top before the fudge sets.
Store the fudge in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Nutritional Information:
Prep Time: 10 minutes Set Time: 2 hours Total Time: 2 hours 10 minutes
Kcal: Approximately 120 kcal per square Servings: About 24 squares
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