Best Cinnamon Fudge Recipes

CINNAMON-CHOCOLATE FUDGE

Steps:

• Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
• In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
• Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

APPLE WALNUT PANCAKES WITH CINNAMON CREAM AND FUDGE SAUCE '21' CLUB

Steps:

• Make apple walnut filling:
• Peel and core apples and cut into 1/4-inch wedges. In a skillet heat butter over moderately high heat until foam subsides and sauté apples until a rich golden, 6 to 8 minutes. Reduce heat to low. Carefully stir in syrup, walnuts, cinnamon, and lemon juice and cook until apples are tender throughout but not mushy and liquid is reduced to a syrup-like consistency. Remove skillet from heat and stir in Grand Marnier. Cook filling over low heat 1 minute to blend flavors and keep warm. Filling may be made 1 day ahead and chilled, covered. Reheat filling before proceeding.
• Preheat oven to 250°F.
• Put 2 1/2 tablespoons warm apple filling in center of each pancake and roll up pancakes tightly to enclose filling. In a baking pan keep filled pancakes warm in oven.
• Make cinnamon cream:
• In a bowl with a whisk or an electric mixer beat cream with confectioners' sugar and cinnamon until it holds soft peaks and fold in crème fraîche.
• Put 2 filled pancakes on each of 6 dessert plates. Top pancakes with some cinnamon cream and drizzle with fudge sauce.

EASY CHOCOLATE CINNAMON FUDGE

Steps:

• Line a 8-inch square baking pan with foil, allowing it to extend over sides; butter the foil.
• In bowl, mix sugar, cocoa and the cinnamon.
• In saucepan, heat butter and milk until butter melts.
• Add vanilla extract and combine with sugar mixture.
• Stir in the nuts.
• Pour into pan, chilling at least 1 hour.
• Use the foil to lift out of pan, then cut into squares.

3-INGREDIENT CINNAMON FUDGE

Steps:

• Completely line bottom and sides of 8-inch square pan with foil.
• In medium microwavable bowl, microwave white vanilla baking chips on Medium-High (70%) 2 minutes, stirring every 30 seconds, until melted and completely smooth. Stir in frosting until mixed well.
• Meanwhile, in 1-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Beat in butter with whisk until melted; remove from heat. Gradually beat cinnamon mixture into fudge.
• Spread fudge in pan; refrigerate at least 1 hour until set. Remove fudge from pan; cut into squares or heart shapes to serve. Store tightly covered in refrigerator up to 1 week.

EASY CINNAMON FUDGE

Steps:

• Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil.
• In a medium bowl combine confectioners' sugar, cocoa and cinnamon.
• Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts.
• Pour into prepared pan. Refrigerate for 1 hour, or until firm.
• Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.

CINNAMON GRAHAM VANILLA FUDGE

Steps:

• Line a 9-inch baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with cooking spray.
• Combine cinnamon bun frosting, white baking chips, and butter in a large microwave-safe bowl. Cook on high in the microwave for 2 minutes. Stir until chips are completely melted and smooth.
• Stir in vanilla extract and salt into the frosting mixture. Fold in graham crackers. Spread mixture evenly in the prepared baking pan.
• Chill until firm, about 1 hour. Remove from pan by lifting edges of aluminum foil; cut into squares.

CINNAMON FUDGE

Steps:

• Line an 8" Square pan with foil, letting ends hang over sides.
• In heavy 3 quart saucepan combine sugar, butter and milk.
• Bring to a rolling boil over medium heat, stirring constantly.
• Boil for approximately 5 minutes or until mixture reaches 234 degrees on a candy thermometer.
• Remove from heat and stir in cinnamon chips until melted.
• Add marshmallow creme and vanilla and stir until completely blended.
• Pour mixture into foil lined pan and let cool to room temperature.
• Gently lift foil out of pan and cut into squares.

CINNAMON-MOCHA FUDGE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons hot water. Add remaining Bar ingredients; stir until soft dough forms. Spread in pan. Bake 15 minutes; cool completely, about 10 minutes.
• In large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot water. Add remaining Frosting ingredients; stir until smooth. Spread over bars. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

EASY CINNAMON FUDGE

Steps:

• Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil.
• In a medium bowl combine confectioners' sugar, cocoa and cinnamon.
• Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts.
• Pour into prepared pan. Refrigerate for 1 hour, or until firm.
• Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.

CINNAMON-CHOCOLATE FUDGE

Steps:

• Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set asideIn a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

PECAN CINNAMON FUDGE

Steps:

• Butter an 8-in. square dish with 1 teaspoon butter; set aside. In a microwave-safe bowl, combine milk and remaining butter. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted. Stir in vanilla., In a bowl, combine the confectioners' sugar, cocoa and cinnamon; stir in milk mixture until blended. Stir in pecans. Pour into prepared pan. Refrigerate for 8 hours or overnight. Cut into squares.

CINNAMON CHOCOLATE FUDGE

Steps:

• Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside.
• In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
• Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

CINNAMON FUDGE

Steps:

• Directions: 1. Line a 9x13-inch pan with foil; coat with cooking spray. 2. In a heavy bottom 3 quart sauce pan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, stirring constantly. 3. Boil for 5 minutes, stirring all the time- if using a candy thermometer- let it get up to at least 234 degrees. Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla; beat with a wooden spoon until well blended. 4. Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares. Tips:*Do not use nonfat evaporated milk for this recipe. *Try switching out the cinnamon chips to create another kind of fudge- butterscotch, chocolate

CINNAMON FUDGE

Steps:

• Line a 9x13 pan with foil, then coat with butter or cooking spray.
• In a 3 quart sauce pan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, stirring constantly, Keep stirring and boil for 5 minutes.
• Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla then beat until blended.
• Pour mixture into the prepared dish. Let cool to room temperature then gently lift out of pan and place on cutting board. cut into squares. store in fridge.

CINNAMON GRAHAM VANILLA FUDGE

Steps:

• Line 8" square pan with foil, extending foil over edges of pan.
• Microwave baking chips, frosting, and butter in large microwave-safe bowl for 2 min. on High. Stir until chips are completely melted and smooth. Stir in vanilla and salt. Stir in graham cracker pieces just until blended. Spread evenly in prepared pan.
• Chill 1 hour or until firm. Remove from pan by lifting edges of foil.
• Remove foil. Cut into squares.

CINNAMON CASABITOS WITH FUDGE SAUCE, MAMBA AND FLAKY SEA SALT

Steps:

• For the casabitos: Grate the yuca on the small holes of a box grater. You will end up with about 2 1/2 packed cups.
• Wrap the yuca in a cheesecloth or jelly strainer bag and wring out all the liquid to yield about 1 3/4 cups yuca resembling damp pre-grated Cheddar cheese; discard the liquid. The yuca should be damp enough to form a tight ball when squeezed. Wringing out the liquid is a very important step to achieve crisp casabitos. Place the yuca in a large bowl. Add the cinnamon, nutmeg and salt and work thoroughly into the yuca with your hands. Let this dough rest for 5 minutes.
• For the mamba: Meanwhile, combine the peanuts, oil, coconut sugar, paprika, cayenne and cumin in a blender. Blend for about 3 minutes, scraping down the sides as necessary, until the sauce is mostly smooth with some visible pieces of peanuts. Set aside until ready to serve.
• Continue making the casabitos: Divide the dough into 14 to 18 balls, each 25 to 27 grams (0.9 ounces; the size of a small-medium meatball).
• Grab a sheet of parchment paper, place 1 ball in the center and fold the parchment over it. Press down with your palm to flatten the ball, then roll it about 1/4 inch thick with a rolling pin. Open the parchment and cut the dough with a 3-inch pastry ring or biscuit cutter. Scrape away the excess dough and place the disk on a baking sheet. Repeat with the remaining balls.
• Heat a medium nonstick skillet over medium to high heat. Once it's hot, add 4 or 5 casabitos to the dry skillet without overcrowding. Cook for 3 to 4 minutes, then flip and cook, watching the casabitos carefully and adjusting the heat to avoid burning, until browned on the bottom, 3 to 4 minutes. Flip once more and cook until the other side is browned, about 1 more minute. The casabitos will have a frosted white look to them with some charred spots. Transfer the casabitos to a baking sheet lined with a wire rack after they cook, so they can crisp as they cool. (Alternatively, bake the casabitos for 10 minutes in an oven preheated to 415 degrees F, flipping them halfway through. I prefer the stovetop method because the casabitos will last longer.)
• For the fudge sauce: Combine the cacao powder, coconut oil, coconut sugar, maple syrup, oat milk, vanilla extract and salt in a small saucepan over low to medium heat. Cook, whisking constantly, for 1 to 2 minutes until it reaches your desired consistency and is thick enough to coat the casabitos. Remove from the heat.
• For finishing: Dip each casabito into the fudge sauce to coat just one half, leaving the other half uncoated. Transfer to a wire rack.
• Transfer the mamba to a pastry bag or a resealable plastic bag with a tip snipped off. Pipe dots or 2 or 3 lines of mamba onto the top side of the fudge coating on each casabito. Sprinkle with flaky sea salt.
• Serve immediately and enjoy the casabitos for breakfast or a snack. Store any remaining casabitos in an airtight container at room temperature for up to 3 days.