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
- 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.
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.
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.
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!
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.
