Snickerdoodle Fudge

Allowing snickerdoodle fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.

How to Harden Fudge

Allowing snickerdoodle fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.

How to Store Fudge

If you are planning on eating it within 2 weeks, you can store the snickerdoodle fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best.

Ingredients

Topping

▢1 tablespoon granulated sugar▢½ teaspoon ground cinnamon

Fudge

▢3 cups (600 g) granulated sugar▢¾ cup (170 g) unsalted butter▢⅔ cup (168 g) evaporated milk▢2 cups (340 g) white chocolate chips▢1 jar (7 ounces) marshmallow fluff▢1 teaspoon vanilla extract▢1 teaspoon cinnamon

Instructions

Line an 8×8-inch baking dish with parchment paper.

In a small bowl, make the topping by mixing together the sugar and cinnamon. Set aside.

In a large, heavy saucepan, heat the sugar, butter, and evaporated milk over medium heat.

Bring the mixture to a boil. Leave on heat until the mixture reads 234°F-238°F on a candy thermometer (about 5 minutes).

Once the temperature reaches 234°F, remove from heat and stir in the white chocolate chips until mostly combined.

Beat in marshmallow fluff, vanilla, and cinnamon.

Transfer fudge to the prepared pan. Top with the cinnamon and sugar mixture, pressing it lightly into the surface. Let fudge cool at least 2 hours before cutting and serving.