Snickerdoodle Fudge
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Craving a sweet treat that’s easy to make? Snickerdoodle fudge is the answer! This yummy dessert combines the cozy flavors of cinnamon and sugar with creamy white chocolate. You can whip up a batch in just 20 minutes using only 5 simple ingredients.
The best part? You don’t need any special tools or skills to make this fudge. Just melt, mix, and chill. In a few hours, you’ll have 64 squares of melt-in-your-mouth goodness ready to share (or keep all to yourself). At only 105 calories per piece, you can enjoy this treat without any guilt.
Exact Ingredients List
Here’s what you’ll need to make this yummy Snickerdoodle Fudge:
• 3 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 2 teaspoons ground cinnamon (divided)
• 1/4 cup granulated sugar
You’ll also want to grab some parchment paper for lining your baking pan. This recipe makes 64 small squares of fudge.
The white chocolate chips and condensed milk form the creamy base. Vanilla and cinnamon add that classic snickerdoodle flavor.
For the topping, you’ll mix sugar and cinnamon to sprinkle over the fudge. This gives it a sweet, spicy crunch.
With just 5 main ingredients, this fudge is super simple to make. You can whip it up in no time for a tasty treat!
Instructions
Get ready to make some yummy snickerdoodle fudge! Start by lining your 8×8-inch pan with parchment paper. Let the edges hang over a bit so you can easily lift the fudge out later.
Next, grab a medium saucepan. Pour in your white chocolate chips and sweetened condensed milk. Heat this mixture over medium-low, stirring non-stop. Keep at it until everything is smooth and melted.
Take the pan off the heat. Now stir in the vanilla and 1 teaspoon of cinnamon. Pour this gooey goodness into your lined pan. Use a spatula to spread it out nice and flat.
Time for the tasty topping! Mix the sugar and leftover cinnamon in a small bowl. Sprinkle this evenly over your fudge.
Pop the pan in the fridge for 2-3 hours. Once it’s firm, use those parchment paper edges to lift it out. Cut it into 1-inch squares and enjoy your treat!
Remember, patience is key when making fudge. Stir constantly while heating and give it plenty of time to chill. Your reward? Creamy, cinnamon-y squares of joy!
Possible Substitutes List
You can make a few swaps in this Snickerdoodle Fudge recipe if needed. Here are some options:
White chocolate chips:
- Milk chocolate chips
- Butterscotch chips
- Vanilla baking chips
Sweetened condensed milk:
- Evaporated milk + sugar (1 cup evaporated milk + 1 1/4 cups sugar)
- Heavy cream + sugar (1 cup heavy cream + 1 cup sugar)
Vanilla extract:
- Almond extract
- Maple syrup
Ground cinnamon:
- Pumpkin pie spice
- Apple pie spice
- Nutmeg (use less)
Granulated sugar:
- Brown sugar
- Coconut sugar
For the topping, you can mix sugar with other spices like nutmeg or cardamom for a twist. If you don’t have parchment paper, you can grease the pan with butter or cooking spray. Remember, substitutes may change the flavor and texture slightly.
How To Make It Diabetes-Friendly
To make this tasty treat more suitable for people with diabetes, you can try a few simple swaps. Replace the white chocolate chips with sugar-free white chocolate chips. These are available in many stores and online.
Instead of sweetened condensed milk, use unsweetened coconut milk. This will cut down on sugar while keeping the creamy texture. You can add a sugar substitute like stevia or monk fruit sweetener to taste.
For the topping, skip the granulated sugar. Mix cinnamon with a granulated sugar substitute instead. This gives you the same spicy-sweet flavor without the blood sugar spike.
Here’s a quick recipe breakdown:
- 3 cups sugar-free white chocolate chips
- 1 (14 oz) can unsweetened coconut milk
- 1/2 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tbsp granulated sugar substitute
Follow the same cooking steps as the original recipe. Remember to check the nutrition facts on your ingredients. The calorie and carb count will be much lower with these swaps.
Cut the fudge into smaller squares for better portion control. Enjoy this treat in moderation as part of a balanced diet.
Tips, Tricks & Storing
When making Snickerdoodle Fudge, use high-quality white chocolate chips for the best flavor. Stir the mixture constantly while cooking to prevent burning. For extra cinnamon flavor, add a pinch more to the fudge mixture.
Let the fudge cool completely before cutting. Use a sharp knife and wipe it clean between cuts for neat squares. If the fudge is too soft, pop it in the freezer for 10-15 minutes before slicing.
To store your fudge, wrap each piece in wax paper or parchment paper. Place the wrapped pieces in an airtight container. Keep layers separated with more paper to prevent sticking.
You can store the fudge in the fridge for 2-3 weeks. For longer storage, freeze it for up to 3 months. When ready to eat, let frozen fudge thaw in the fridge overnight.
Try adding chopped nuts or white chocolate chips to the fudge for extra texture. You can also swap the cinnamon-sugar topping for crushed snickerdoodle cookies for a fun twist.