Cinnamon Roll Fudge
Cinnamon Roll Fudge
Cinnamon rolls aren’t just for breakfast anymore! Cinnamon and sugar are the perfect match in this delightful fudge.
Ingredients
- 1 bag #2717 Sweet Selections® Base Fudge Mix
- 10oz water
- 2 sticks butter (1/2 lb.)
- 1/3 cup #2692 Cinnamon Crunch Corn Treat
- 1/3 cup #2480 Churro Seasoning (reserve 1 Tbsp)
- 1 cup confectioners’ sugar
- 2 Tbsp water
Directions
- Turn on the fudge cooker.
- Add 10oz of water and slowly add 2 sticks of butter, pre-sliced, and let stir until butter is melted.
- Slowly add one 7 lb. bag of #2717 Sweet Selections® Base Fudge Mix.
- Add 1/3 cup #2692 Cinnamon Crunch Corn Treat and 1/3 (minus 1 Tbsp) #2480 Churro Seasoning.
- If mix is too dry, add more water, an ounce at a time. Let stir until the mix is smooth and shiny, about 160˚F.
- Pour the batch into a 13x9x2 parchment-lined pan.
- While fudge is still warm sprinkle the reserved Tbsp of #2480 Churro Seasoning on top and swirl with setter stick if desired.
- Let it set up and cool for 8 hours or overnight.
- After fudge is cooled, mix confectioners’ sugar with 2 Tbsp water to get an icing consistency. Drizzle icing over top of fudge.
- Slice and serve.
- Store in an airtight container at room temperature.