Snickerdoodle Fudge

Snickerdoodle Fudge is my answer to craving that warm cinnamon-sugar cookie flavor without turning on the oven. It’s soft, creamy, and layered with just enough spice to feel cozy without being overpowering. Once I figured out that the cinnamon sugar needs to be swirled—not fully mixed—to keep the flavor distinct, this quickly became a repeat recipe in my kitchen.

Ingredients

Fudge Base

• 3 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Cinnamon Sugar Swirl

• ⅓ cup granulated sugar
• 1½ teaspoons ground cinnamon

Optional Add-Ins & Toppings

• White chocolate drizzle
• Crushed vanilla cookies
• Extra cinnamon sugar for the top

Instructions / Method

Step 1: Prepare the Pan

Line an 8×8-inch square pan with parchment paper, leaving overhang on all sides for easy removal.

Step 2: Melt the Fudge Base

In a medium saucepan over low heat, combine:

• White chocolate chips
• Sweetened condensed milk
• Butter

Stir constantly until fully melted and smooth. Remove from heat and stir in vanilla extract and salt.

Step 3: Make the Cinnamon Sugar

In a small bowl, mix the granulated sugar and cinnamon until evenly combined.

Step 4: Layer and Swirl

Pour about two-thirds of the fudge mixture into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the surface.

Top with the remaining fudge and gently swirl with a knife or skewer. Sprinkle the remaining cinnamon sugar on top and lightly press it in.

Step 5: Chill to Set

Refrigerate for 2–3 hours, or until the fudge is completely firm.

Step 6: Slice and Serve

Lift the fudge out using the parchment paper and cut into small squares with a sharp knife.

Preparation & Setting Time

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Chill Time: 2–3 hours
• Total Time: About 2 hours 15 minutes
• Servings: 25–36 squares

Tips for Perfect Snickerdoodle Fudge

• Don’t over-swirl or the cinnamon sugar will disappear into the fudge.
• Use fine cinnamon for a smooth texture.
• Keep heat low while melting white chocolate to avoid scorching.
• Chill fully before slicing for clean edges.
• Cut into smaller squares—this fudge is rich.

@takeoffforgood

Serving Suggestions

Snickerdoodle Fudge is perfect for:

• Holiday dessert trays
• Fall and winter gatherings
• Coffee breaks and tea time
• Gift boxes and bake sales

It pairs beautifully with coffee, chai, or hot cocoa.

Storage

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Freeze for up to 2 months; thaw in the fridge before serving.
• Room Temperature: Fine for short periods, but best kept chilled.

Variations to Try

Cream Cheese Snickerdoodle Fudge
Blend 4 oz softened cream cheese into the base for a tangy, cookie-like flavor.

Snickerdoodle Cheesecake Fudge
Add a cream cheese swirl instead of cinnamon sugar.

Brown Butter Snickerdoodle Fudge
Brown the butter before adding it for deeper flavor.

Snickerdoodle Cookie Crumble
Add crushed snickerdoodle cookies between layers.

FAQs

Can I use brown sugar instead of white?

You can, but it will change the flavor and color slightly. White sugar keeps the classic snickerdoodle taste.

Why is my fudge grainy?

Overheating white chocolate is the most common cause. Keep the heat low and stir constantly.

Can I make this ahead of time?

Yes, this fudge slices best when made a day in advance.

Do I need a candy thermometer?

No. This is a no-boil, beginner-friendly fudge recipe.

Can I double the recipe?

Absolutely. Double all ingredients and use a 9×13-inch pan.

A Cozy Cookie Flavor in Fudge Form

Snickerdoodle Fudge delivers that familiar cinnamon-sugar warmth in a smooth, creamy square that feels both nostalgic and indulgent. It’s easy to make, hard to resist, and always disappears quickly—especially with a hot drink nearby.