Snickerdoodle Fudge

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LINE an 8 x 8 -inch square pan with foil, allowing excess to hang over the sides.

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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.

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TRANSFER the mixture to the prepared pan and smooth into an even layer. Refrigerate for at least two hours.

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STIR in a small bowl the sugar and cinnamon.

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REMOVE the fudge from the pan using aluminum foil. Sprinkle the cinnamon-sugar mixture evenly over the fudge, then cut into squares.

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Store 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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Recipe Credit to Michelle Lettrich from Brown Eyed Baker

Notes
You can use a 9 x 9 -inch pan, but your fudge will be a little shorter.

Snickerdoodle Fudge

Snickerdoodle Fudge

Ingredients

Instructions

Variations

Customer Review

Cheryl Barnes

Snickerdoodle Fudge

Snickerdoodle Fudge

Ingredients

Instructions

Variations

Related categories

Customer Review

Cheryl Barnes