Cinnamon marble fudge is a creamy, deliciously swirled fudge recipe with lovely chocolate cinnamon & vanilla flavors! Homemade cinnamon fudge made with sugar, butter, marshmallow creme & cinnamon!
We all know that a cinnamon stick in a hot glass of cocoa tastes great, so it’s not hard to imagine that this fudge tastes incredible too. This cinnamon chocolate candy is going to become a quick holiday favorite or you can make and share this cinnamon fudge throughout the year- no one will complain.
Why I Love This Cinnamon Fudge
This tasty cinnamon marble fudge is one of my holiday favorites. The fudge is so smooth, creamy and deliciously packed with chocolate flavor. I was inspired to make this fudge after seeing some Mexican cinnamon variety of hot cocoa. I wanted the cinnamon to show up and look pretty, so I added the white chocolate to help showcase the spice, and it just worked!
Cinnamon Marble Fudge Ingredients
-3 cups sugar: use just regular granulated sugar here
-3/4 cups butter {1.5 sticks}: I like to add a bit of salt to my sweets, so I use salted butter
-5 oz evaporated milk {about 2/3 cup}: You’ll find this in a can on the baking aisle!
-1 cup white chocolate chips: I love the Ghiradelli brand white chocolate!
-1 1/4 semi-sweet chocolate chips:
-7-oz container marshmallow creme: any type is fine!
-1 tsp vanilla: see my note below on vanilla… I have strong feelings on this one!
-1 tsp cinnamon, plus additional for sprinkling
How to Make Cinnamon Marble Fudge
Line an 8×8 or 9×9 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.
Cook the vanilla part of the fudge
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.
Split the Fudge into 2 parts
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 chips to the other.
To the semi-sweet mixture, also add 1 rounded teaspoon of cinnamon.
Create the marble effect
Once both mixtures are melted and smooth, you’ll drop large spoonfuls of the mixture onto your pan.
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!
What Type of Vanilla Extract Should I Use?
A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!
Cinnamon Marble Fudge
Ingredients
- 3 cups sugar
- ¾ cup butter (1 1/2 sticks)
- 5 oz evaporated milk {about 2/3 cup}
- 1 cup white chocolate chips
- 1 ¼ cup semi-sweet chocolate chips
- 7 oz container marshmallow creme
- 1 tsp vanilla
- 1 tsp cinnamon plus additional for sprinkling
Instructions
- Line an 8×8 or 9×9 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.
- 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 chips to the other.
- To the semi-sweet chocolate 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!
- Once both mixtures are melted and smooth, you'll drop large spoonfuls of the mixture onto your pan.
- 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.
Nutrition
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Can You Freeze Cinnamon Marble Fudge?
Yes, you can. After your fudge has completely set, you can wrap it and keep it stored in an airtight container and then freeze. I recommend freezing the fudge in already cut personal sized pieces because it makes it much easier to grab and eat when you only want a few pieces.
What Happens When You Overcook Fudge?
If you overcook your fudge, you’ll notice small sugar crystals that cause your fudge to become crumbly or hard. While your fudge might still taste great, the texture won’t be as smooth or creamy as you’d normally expect. This is one reason to invest in a candy thermometer, so you can always have perfectly cooked fudge!
What Is a Rolling Boil?
A rolling boil is one where the mixture in the pot continues to boil despite being stirred. It continues to bubble and you can not stir the bubbles away.
How to Store Cinnamon Fudge
Keep your fudge stored in an airtight container within the fridge for up to a week. Fudge tastes best when fresh, so don’t wait too long!
More Amazing Fudge Recipes:
- Peanut Butter Fudge
- Candy Cane Fudge
- Tiger Butter Fudge
- Easy Fudge Recipe
- Easy Peanut Butter Fudge
- Fudge Striped Cookie Smores
- 3 Ingredient Reeses Fudge
- Mint Cookie Fudge Cups
- Peppermint Fudge Cookies
- Easy Gumdrop Fudge
- Smores Fudge
- Marshmallow Monster Fudge
- Layered Mint Fudge
- Pumpkin Fudge
- No Bake Peanut Butter Banana Fudge Bars
Cinnamon marble fudge is an easy fudge recipe that you’re going to enjoy for years to come. With this simple recipe, you can make the holidays brighter and smiles bigger.
Cinnamon marble fudge is a creamy, deliciously swirled fudge recipe with lovely chocolate cinnamon & vanilla flavors! Homemade cinnamon fudge made with sugar, butter, marshmallow creme & cinnamon!
Liz says
This looks great! how much marshmallow creme do you use?
Jessica Williams- UDD, Butter with a Side of Bread says
Liz- you use the entire 7 oz container.
Gina says
I’ve always loved Mexican hot chocolate for the added cinnamon so this fudge was a no brainer. So delicious! It breaks up the chocolate flavor perfectly and has become my new favorite way to enjoy fudge.
Natalie says
I’m hosting some kids for a sleepover this weekend. I bet they would love this fudge. Looks seriously delicious! I’m going to make this. Thanks for the recipe!
Mary says
could some Rice Krispes be added to chocolate part of this?
Jessica says
I’ve never tried that Mary!