Snickerdoodle Fudge
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 or snickerdoodle cookies
- Extra cinnamon sugar for topping
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang
- Melt white chocolate chips, condensed milk, and butter over low heat, stirring constantly
- Remove from heat and stir in vanilla extract and salt
- Mix sugar and cinnamon together in a small bowl
- Pour about two-thirds of the fudge into the pan
- Sprinkle half of the cinnamon sugar evenly over the surface
- Top with remaining fudge and gently swirl with a knife or skewer
- Sprinkle remaining cinnamon sugar on top and lightly press in
- Refrigerate for 2–3 hours until fully set
- Lift out using parchment and slice into small squares
Notes
• Don’t over-swirl or the cinnamon flavor will disappear
• Keep heat low to avoid scorching white chocolate
• Keep heat low to avoid scorching white chocolate