Cinnabon Fudge

• Condiments

  • 2 tbsp Cinnabon flavored syrup

• Baking & Spices

  • 1/3 cup Cinnabon sprinkle topping
  • 2 3/4 cup Granulated sugar
  • 1 pinch Kosher salt
  • 1 cup Powdered sugar
  • 3 cup White chocolate morsels

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 1/8 cup Heavy cream
  • 1 7oz jar Marshmallow cream

Found on shugarysweets.com

Description

Ingredients

• 2 3/4 cup granulated sugar
• 3/4 cup unsalted butter
• 1/4 cup plus 2 Tbsp Cinnabon Sprinkle topping, divided
• pinch of kosher salt
• 1 cup heavy cream
• 3 cup white chocolate morsels
• 7oz jar marshmallow cream
• 1 cup powdered sugar
• 2 Tbsp Cinnabon flavored syrup
• 2 Tbsp heavy cream
• 1 tsp Cinnabon Sprinkle topping

Directions

• Line a 13x9 glass baking dish with parchment paper. Set aside. In a large saucepan, heat granulated sugar, butter, salt, 1/4 cup Cinnabon sprinkle and heavy cream until combined. Bring to a rolling boil and stir continuously for 4 minutes. Remove from heat. Quickly stir in white chocolate morsels, marshmallow cream and 2 Tbsp Cinnabon sprinkles. Whisk vigorously until smooth. Be patient, this may take a couple minutes. Works best with an electric mixer. Pour fudge into prepared pan and refrigerate 3 hours, until hardened. Remove from pan, remove parchment paper and lay fudge on a cutting board. Cut into circles using a 1 1/2 inch circle cookie cutter, or cut into small bite sized pieces. To make drizzle, whisk together the powdered sugar, Cinnabon syrup and heavy cream until smooth. Pour into a ziploc bag, and snip a tiny piece off the corner. Drizzle over cut pieces of fudge. Sprinkle immediately with remaining 1 tsp of Cinnabon sprinkles. Place fudge back in refrigerator until icing hardens, about 15 minutes. Enjoy cold! Keep fudge stored in airtight container in refrigerator. ENJOY!