Snickerdoodle Fudge is a soft and creamy fudge that is full of the classic snickerdoodle cookie flavors of cinnamon and sugar with the addition of white chocolate. Try my Butter Pecan Fudge for another melt-in-your-mouth fudge.

Snickerdoodle Fudge Bit Into

Snickerdoodle Fudge

Snickerdoodles are old-fashioned cookies that have been around since the late 1800s. I have a snickerdoodles cookie recipe if you are craving that! But, if you want the same cinnamon sugar flavor in fudge, this is the recipe to follow. It’s easy to make, and who doesn’t need another variety of fudge to give as gifts or have around, especially during the holiday season?

Boiling Sugar for Snickerdoodle Fudge

Snickerdoodle Fudge Ingredients

This recipe is easy to follow and pour into a pan to cool and enjoy. There are a couple of ingredients I want to focus on:

White Chocolate Chips: When it comes to white chocolate, you could use ‘real’ white chocolate (at least 20% cocoa butter) or white chips, or morsels. 

Evaporated Milk: Evaporated milk is milk that has had 60% of the water removed. It can be called ‘unsweetened condensed milk’ (as opposed to sweetened condensed milk, which has added sugar). It is perfect for fudge recipes because it withstands the heat without curdling.

What is a Candy Thermometer?

A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy. Just like using a meat thermometer is important for perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure!

You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t immerse the thermometer directly into boiling water or let the bulb hit the bottom of the pan. It really is a game-changer, or should I say candy-changer, for your future sugary recipes.

Adding Snickerdoodle Fudge to Pan

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.

If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!

Basket of Snickerdoodle Fudge

More Fudge Recipes

4.20 from 5 votes

Snickerdoodle Fudge

Prep Time 10 mins
Cook Time 10 mins
Cooling Time 2 hrs
Total Time 2 hrs 20 mins
Snickerdoodle Fudge is a soft and creamy fudge that is full of the classic snickerdoodle flavors of cinnamon and sugar.

Ingredients

Topping

  • 1 tablespoon granulated sugar
  • ½ teaspoon cinnamon

Fudge

  • 3 cups (600 g) granulated sugar
  • ¾ cup (170 g) unsalted butter
  • 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). Stir constantly.
  • 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.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.