Cinnamon Roll Fudge
Author: Stephen Martin-Bennet & Steven Bennet-Martin
One more new fudge for this year!
Ingredients
- 3 C. Sugar
- 1 - 12 oz. pkg. Cinnamon Chips
- 1 – 12 oz. pkg. White Chips
- ¾ C. Butter (only)
- 7 oz. jar Marshmallow Cream
- 6 oz. can Evaporated Milk
- 1 tsp. Vanilla
- 3 drops of Cinnamon Oil for extra flavor (1/8 tsp)
Instructions
- Butter 13 x 9 in. pan.
- In heavy 3 qt. saucepan, combine Sugar, Butter, and Milk.
- Cook over medium heat, stirring constantly until mixture comes to a full boil.
- Continue cooking and stirring until candy thermometer reaches 234 degrees.
- Turn off heat.
- Stir in Chips, Marshmallow Cream, and Vanilla until smooth.
- Add few drops of Cinnamon Oil for extra flavor.
- Pour into buttered pan and cool.
- Cut into squares
- Keep refrigerated
