Side Pannel
Snickerdoodle Fudge
Snickerdoodle Fudge
- Recipe Submitted by maryjosh on 12/13/2017
Ingredients List
- 3 cups (510 grams) white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- Pinch of salt
- 1½ teaspoons vanilla extract
- 2 tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
Directions
Line an 8-inch square pan with foil, allowing excess to hang over the sides.
Combine the white chocolate chips, sweetened condensed milk, and salt in a medium saucepan over low heat. Stir frequently until melted and smooth (the mixture will be on the stiff side), then remove from the heat and stir in the vanilla extract.
Transfer the mixture to the prepared pan and smooth into an even layer. Refrigerate for at least two hours.
In a small bowl, stir together the sugar and cinnamon.
Using the aluminum foil, lift the fudge from the pan. Sprinkle the cinnamon-sugar mixture evenly over the fudge, then cut into squares. The fudge can be stored in an airtight container at room temperature for up to two weeks. Alternately, you can store the fudge in the refrigerator for up to 1 month, or in the freeze for up to 2 months.
Combine the white chocolate chips, sweetened condensed milk, and salt in a medium saucepan over low heat. Stir frequently until melted and smooth (the mixture will be on the stiff side), then remove from the heat and stir in the vanilla extract.
Transfer the mixture to the prepared pan and smooth into an even layer. Refrigerate for at least two hours.
In a small bowl, stir together the sugar and cinnamon.
Using the aluminum foil, lift the fudge from the pan. Sprinkle the cinnamon-sugar mixture evenly over the fudge, then cut into squares. The fudge can be stored in an airtight container at room temperature for up to two weeks. Alternately, you can store the fudge in the refrigerator for up to 1 month, or in the freeze for up to 2 months.
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