Butter, with a side of Bread // Easy family recipes and reviews.: CINNAMON MARBLE FUDGE

Friday, December 14, 2012


Cinnamon Marble Fudge: Butter with a Side of Bread

Here's another one of my favorite holiday treats: FUDGE. Smooth creamy rich delicious chocolaty fudge. How's that for some adjectives. I never make just normal fudge, it's always got to be something different. This year I was inspired by some Stephen's Hot Cocoa. Have you seen the Mexican Cinnamon variety? Oooh it's so good. The idea of cinnamon fudge took over and I marbled the idea so that you could see the cinnamon better. So pretty, isn't it?

Guess what? My super-secret family recipe for fudge? It's the Fantasy Fudge recipe on the side of the marshmallow creme container. Original, aren't I? I've tried a bazillion different recipes and everyone seems to agree that this one is the best. It's easy too, which I love.

Cinnamon Marble Fudge: Butter with a Side of Bread

Cinnamon Marble Fudge

  • 3 cups sugar
  • 3/4 cups butter {1.5 sticks}
  • 5 oz evaporated milk {about 2/3 cup}
  • 1 cup white chocolate chips
  • 1 1/4 semi-sweet chocolate chips
  • 1 7-oz container marshmallow creme
  • 1 tsp vanilla
  • 1 tsp cinnamon, plus additional for sprinkling

Line a 8x8 or 9x9 square pan with parchment paper for foil sprayed with cooking spray.

Assemble all your ingredients and measure everything out, so that it's all ready to go. Have a 4-cup measuring cup ready to split the mixture later on, to get the marble effect.

Bring sugar, butter and milk to a full rolling boil in a medium sized saucepan. A "full rolling boil" means that the boil continues even when you stir. Once it begins this type of boil, set the timer for 4 minutes, 30 seconds. You can use a candy thermometer and boil it until 234 degrees is reached, but really, setting a timer to 4-5 minutes works great too.

Now, this next part goes quickly, so make sure you have everything measured out and ready.

Cinnamon Marble Fudge: Butter with a Side of Bread

Remove pot from heat and add in the marshmallow creme. It's sticky stuff, so I like to spray a rubber scraper with cooking spray prior to scooping it out. Stir it into the butter-sugar-milk mixture until it all melts.

Cinnamon Marble Fudge: Butter with a Side of Bread

Add in the teaspoon of vanilla. When I make candy, I like to use vanilla from Mexico {but sold in the US so it adheres to FDA standards!!} because it has an added spiciness. I got mine at a gourmet kitchen store. 

Cinnamon Marble Fudge: Butter with a Side of Bread

Once the marshmallow has melted and is smooth, pour out 2.5 cups into the 4 cup measuring cup you set aside. Quickly add the vanilla chocolate chips to one batch, and the semi-sweet chocolate ships to the other. 

To the semi-sweet mixture, also add 1 rounded teaspoon of cinnamon. 

To the vanilla mixture, add in a pinch or two of salt. 

Stir each separately until smooth and blended. You'll want to work quickly- at this point the fudge is starting to set up! If you have another set of hands in the kitchen, recruit them to stir!

Cinnamon Marble Fudge: Butter with a Side of Bread

OK, so the next part went quickly and I didn't get the chance to take pictures. Once both mixtures are melted and smooth, you'll drop large spoonfuls of the mixture onto your pan. I wanted more white chocolate on top, so I put more semi-sweet chocolate on the bottom. Once you've used all the chocolate, take a knife and just quickly run lines through the mixture to swirl the two flavors together a bit.

Sprinkle the top with additional cinnamon. Let sit until firm.

Cut into 1" squares and ENJOY.

Cinnamon Marble Fudge: Butter with a Side of Bread

Cinnamon Marble Fudge: Butter with a Side of Bread


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