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Cinnamon Roll Fudge

cinnamon roll fudge

Cinnamon rolls aren’t just for breakfast anymore! Cinnamon and sugar are the perfect match in this delightful fudge.

Ingredients

  • 1 bag #2717 Sweet Selections® Base Fudge Mix
  • 10oz water
  • 2 sticks butter (1/2 lb.)
  • 1/3 cup #2692 Cinnamon Crunch Corn Treat
  • 1/3 cup #2480 Churro Seasoning (reserve 1 Tbsp)
  • 1 cup confectioners’ sugar
  • 2 Tbsp water

Directions

  • Turn on the fudge cooker.
  • Add 10oz of water and slowly add 2 sticks of butter, pre-sliced, and let stir until butter is melted.
  • Slowly add one 7 lb. bag of #2717 Sweet Selections®  Base Fudge Mix. 
  • Add 1/3 cup #2692 Cinnamon Crunch Corn Treat and 1/3 (minus 1 Tbsp) #2480 Churro Seasoning.
  • If mix is too dry, add more water, an ounce at a time. Let stir until the mix is smooth and shiny, about 160˚F.
  • Pour the batch into a 13x9x2 parchment-lined pan.
  • While fudge is still warm sprinkle the reserved Tbsp of #2480 Churro Seasoning on top and swirl with setter stick if desired.
  • Let it set up and cool for 8 hours or overnight.
  • After fudge is cooled, mix confectioners’ sugar with 2 Tbsp water to get an icing consistency. Drizzle icing over top of fudge.
  • Slice and serve.
  • Store in an airtight container at room temperature.
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