Have you ever indulged in a dessert that feels like a warm hug? That’s precisely what this Snickerdoodle fudge delivers. Imagine all the delightful flavors of classic Snickerdoodle cookies transformed into a creamy, melt-in-your-mouth fudge. It’s the perfect blend of sweet white chocolate and aromatic cinnamon, topped with a sprinkle of cinnamon sugar that adds a delightful crunch. This is my ultimate go-to treat for cozy evenings, and I’m certain you’ll fall in love with it too!

Why You’ll Love This Snickerdoodle Fudge

Easy Preparation: This recipe comprises only five ingredients and follows fewer than ten simple steps. It’s a no-bake delight, making it 100% hassle-free!

Tasty Texture Contrast: Snickerdoodle fudge starts with a creamy, melt-in-your-mouth fudge base, beautifully complemented by the slight crunch of the cinnamon sugar topping.

Phenomenal Taste: Who can resist the combination of creamy white chocolate and the warmth of spicy cinnamon? It’s a delicate yet delicious balance of flavors reminiscent of its cookie counterpart.

Ingredients

• White Chocolate Chips: These will provide the sweet and creamy base for the fudge. Opt for high-quality chocolate for the best flavor and texture.
• Sweetened Condensed Milk: This thick and sweet milk binds the ingredients together and gives the fudge its chewy consistency.
• Vanilla Extract: Just a touch of vanilla enhances the overall sweetness and warmth of the fudge.
• Ground Cinnamon: This is essential for creating that iconic Snickerdoodle flavor.
• Granulated Sugar: Used for the topping, it adds a sweet, crunchy finish reminiscent of classic Snickerdoodle cookies.

How to Make Snickerdoodle Fudge

This fudge is perfect for holiday gift-giving or as a sweet treat on a chilly afternoon. With just six simple steps, you’ll be enjoying melt-in-your-mouth squares that bring comfort in every bite:

1. LINE: Start by lining an 8×8-inch baking pan with parchment paper, ensuring some overhang for easy removal later. Set this aside.
2. MELT: In a saucepan over medium-low heat, melt together the white chocolate chips and sweetened condensed milk, stirring constantly until smooth.
3. STIR: Once melted, stir in the vanilla extract and 1 teaspoon of ground cinnamon. Pour the mixture into the prepared pan, spreading it evenly.
4. MIX: In a small bowl, combine the granulated sugar and the remaining cinnamon; then sprinkle this mixture evenly over the fudge.
5. CHILL: Place the pan in the refrigerator for about 2 to 3 hours, or until the fudge is firm.
6. CUT: Using the parchment overhang, lift the fudge out of the pan and cut it into 1-inch squares. Enjoy your delicious creation!

Tips for the Best Snickerdoodle Fudge

This fudge is not only simple to make but feels indulgent too. The magical way cinnamon weaves through each bite makes it feel like a little slice of heaven. Here are a few tips to ensure your fudge comes out fantastically every time:

• Quality matters! Choose high-quality white chocolate chips from a brand you trust. The cheaper alternatives often fail to melt smoothly and lack a rich flavor. If available, use vanilla paste for a superior finish.
• Avoid aluminum foil. While many fudge recipes suggest using foil to line pans, they often result in sticking. Stick with parchment paper instead.
• Measure precisely. Measure your ingredients accurately, especially the sweetened condensed milk and white chocolate chips. Any deviation can disrupt the balance of textures and flavors.
• Stir constantly. Maintain medium-low heat while melting the chocolate, stirring continuously to create a smooth, creamy mixture without scorching.
• Microwaving is an option. While stovetop melting is preferred, microwaving is a quicker alternative. Heat in 30-second intervals, stirring well between each until smooth.
• Consider mix-ins. If you want to elevate your fudge further, add some chopped Snickerdoodle cookies for added texture and decadence. Chopped nuts also make a delightful addition.

How to Store

Although I rarely have leftovers after making fudge, there are times I might find a few squares still hanging around. Here’s what to do with any extras:

To Store: Place the fudge in an airtight container with wax paper between each layer to prevent sticking. Store it in the refrigerator for 2-3 weeks.

To Freeze: Wrap the fudge tightly in wax paper, then again with aluminum foil or plastic wrap. Place this in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw in the refrigerator for 3-4 hours before serving.

More Snickerdoodle Treats You Have to Try

• Eggnog Snickerdoodles
• Brown Butter Snickerdoodle Cookies
• Pumpkin Snickerdoodle Cookies
• Snickerdoodle Muffins