Cinnamon Fudge Recipes

CINNAMON-CHOCOLATE FUDGE

Steps:

• Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
• In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
• Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

CINNAMON FUDGE

Steps:

• Line an 8" Square pan with foil, letting ends hang over sides.
• In heavy 3 quart saucepan combine sugar, butter and milk.
• Bring to a rolling boil over medium heat, stirring constantly.
• Boil for approximately 5 minutes or until mixture reaches 234 degrees on a candy thermometer.
• Remove from heat and stir in cinnamon chips until melted.
• Add marshmallow creme and vanilla and stir until completely blended.
• Pour mixture into foil lined pan and let cool to room temperature.
• Gently lift foil out of pan and cut into squares.

EASY CINNAMON FUDGE

Steps:

• Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil.
• In a medium bowl combine confectioners' sugar, cocoa and cinnamon.
• Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts.
• Pour into prepared pan. Refrigerate for 1 hour, or until firm.
• Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.

3-INGREDIENT CINNAMON FUDGE

Steps:

• Completely line bottom and sides of 8-inch square pan with foil.
• In medium microwavable bowl, microwave white vanilla baking chips on Medium-High (70%) 2 minutes, stirring every 30 seconds, until melted and completely smooth. Stir in frosting until mixed well.
• Meanwhile, in 1-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Beat in butter with whisk until melted; remove from heat. Gradually beat cinnamon mixture into fudge.
• Spread fudge in pan; refrigerate at least 1 hour until set. Remove fudge from pan; cut into squares or heart shapes to serve. Store tightly covered in refrigerator up to 1 week.

EASY CHOCOLATE CINNAMON FUDGE

Steps:

• Line a 8-inch square baking pan with foil, allowing it to extend over sides; butter the foil.
• In bowl, mix sugar, cocoa and the cinnamon.
• In saucepan, heat butter and milk until butter melts.
• Add vanilla extract and combine with sugar mixture.
• Stir in the nuts.
• Pour into pan, chilling at least 1 hour.
• Use the foil to lift out of pan, then cut into squares.