Cinnamon Fudge Recipes

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.

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.

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.

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.

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.