Description
This luscious Cinnamon Roll Fudge combines creamy white chocolate with a cinnamon-swirled brown sugar buttery mix that mimics the classic cinnamon roll flavor in a rich, no-bake fudge. Perfectly marbled and chilled to set, this sweet treat is easy to prepare and makes for delightful dessert squares ideal for gatherings or a cozy indulgence.
Ingredients
Scale
Fudge Base
- 2 cups white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Cinnamon Swirl
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, thoroughly mix the melted butter, brown sugar, and cinnamon until well combined. Set this mixture aside to use later as the swirl topping.
- Make the Fudge Base: Line an 8×8-inch pan with parchment paper, ensuring there is an overhang on the sides to easily lift the fudge once set.
- Heat White Chocolate Mixture: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly to gently melt and combine until the mixture is completely smooth and creamy.
- Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract along with the ground cinnamon, mixing thoroughly to infuse the fudge base with rich flavor.
- Assemble the Fudge: Pour the smooth fudge mixture into the prepared pan and spread it evenly for a flat surface.
- Add Cinnamon Swirl: Drizzle the previously prepared cinnamon swirl mixture over the top. Use a knife or toothpick to gently swirl the cinnamon mixture into the fudge for a beautiful marbled effect.
- Chill and Set: Place the pan in the refrigerator and chill for at least 3 hours, allowing the fudge to firm up completely.
- Cut and Serve: Once set, lift the fudge from the pan using the parchment paper overhang. Cut into 16 squares and serve chilled or at room temperature for the best texture and taste.
Notes
- Use parchment paper with an overhang for easy removal of the fudge from the pan.
- Stir continuously while melting to prevent the white chocolate from burning or seizing.
- For a more pronounced cinnamon flavor, you can increase cinnamon slightly but avoid overpowering the sweetness.
- Store leftover fudge in an airtight container in the refrigerator for up to one week.
- Allow the fudge to come to room temperature before serving if you prefer a softer texture.
