Christmas is fudge season and making Snickerdoodle Fudge Cups are so easy! A twist on the traditional fudge recipe with marshmallow cream by using white chocolate chips to make a favorite creamy and delicious dessert.
This recipe is a sweet fudge! White chocolate chips are sweeter than a chocolate chip!
How to Make Snickerdoodle Fudge Cups
Ingredients
1 jar of marshmallow creme
2 cups granulated sugar
1 package- 2 cups white chocolate chips
3/4 cup butter, salted
1 teaspoon vanilla
2 teaspoons cinnamon
Optional Topping
Ingredients
1.5 teaspoons cinnamon
2 tablespoons sugar
Mix the sugar and cinnamon together and set aside.
Directions
- I make this fudge using the same method I use to make my beloved Fantasy Fudge recipe (the ORIGINAL recipe, not the imposter!) The key is a very vigorous, rocking and rolling boil while stirring constantly.
- Prepare the mini muffin pans with mini muffin cups. Do not skip the muffin cups (trust me!)
- In a medium pot add the butter, evaporated milk and sugar.
- On high heat cook the mixture while stirring constantly. No stepping away from the pot or the mixture will burn the bottom of the pan and noone wants burnt fudge!
- Once the mixture is boiling, cook the mixture for five minutes while stirring the entire five minutes. I have always succeeded with the five minutes of vigorous boiling; however if preferred a candy thermometer can be used.
- Remove pot from heat.
- Stir in the white chocolate chips and stir until the chips are smooth and melted completely.
- Stir in the vanilla and the two teaspoons of cinnamon.
- Stir in the marshmallow creme until the creme has dissolved.
- Spoon the mixture into each muffin cup.
- What you see is what you get for the tops of the muffin cups. Fill to the top of each muffin cup.
- Once the muffin cups are filled, gently tap the entire pan on the counter to smooth out the fudge cup filling.
- I use a regular spoon with a heaping dollop of fudge to fill each cup.
- Sprinkle the cinnamon sugar mixture on the tops of one pan (or more or less) of the fudge cups. The cinnamon sugar mix is a personal preference and this is a sweet fudge without additional sugar.
- Loosely cover the muffin pads with clear wrap and put in the refrigerator to set for a minimum of two hours.
After the fudge cups are set the cups can be easily popped out of the muffin tins and are ready to serve or freeze for later.
Can I Freeze Snickerdoodle Fudge?
Yes! Fudge can be frozen and the fudge cups are so easy to freeze. I’ve compiled my freezing fudge tips I have learned from experience.
Traditional Snickerdoodle Fudge Squares
Snickerdoodle fudge can also be made the traditional fudge method also know as fudge squares. Use a 12 X 9 inch or 8 X 8 inch clear baking dish. Either size dish will work the difference will be the thickness of the squares.
This is a very sweet fudge (and I say this as I love sweets, a small square goes along way on the sweet meter!) The fudge topping can be used at your discretion. I made 1/2 and 1/2 squares sprinkling 1/2 of each square with topping, the best of both worlds!
If making squares, please make sure to line the pan with parchment paper! So much easier to remove the fudge!
More Fudge Recipes
Christmas Fudge Trees
Fudge Balls
Snickerdoodle Fudge Cups
Ingredients
Snickerdoodle Fudge Cups
- Ingredients
- 1 jar of marshmallow creme
- 2 cups granulated sugar
- 1 package- 2 cups white chocolate chips
- 3/4 cup butter salted
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- Mini muffin cups
- Mini muffin pan
Optional Topping
- Ingredients
- 1.5 teaspoons cinnamon
- 2 tablespoons sugar
Instructions
- I make this fudge using the same method I use to make my beloved Fantasy Fudge recipe (the ORIGINAL recipe, not the imposter!) The key is a very vigorous, rocking and rolling boil while stirring constantly.
- Prepare the mini muffin pans with mini muffin cups. Do not skip the muffin cups (trust me!)
- In a medium pot add the butter, evaporated milk and sugar.
- On high heat cook the mixture while stirring constantly. No stepping away from the pot or the mixture will burn the bottom of the pan and noone wants burnt fudge!
- Once the mixture is boiling, cook the mixture for five minutes while stirring the entire five minutes. I have always succeeded with the five minutes of vigorous boiling; however if preferred a candy thermometer can be used.
- Remove pot from heat.
- Stir in the white chocolate chips and stir until the chips are smooth and melted completely.
- Stir in the vanilla and the two teaspoons of cinnamon.
- Stir in the marshmallow creme until the creme has dissolved.
- Spoon the mixture into each muffin cup.
- What you see is what you get for the tops of the muffin cups. Fill to the top of each muffin cup.
- Once the muffin cups are filled, gently tap the entire pan on the counter to smooth out the fudge cup filling.
- Sprinkle the cinammon sugar mixture on the tops of one pan (or more or less) of the fudge cups. The cinnamon sugar mix is a personal preference and this is a sweet fudge without additional sugar.
- Loosely cover the muffin pads with clear wrap and put in the refrigerator to set for a minimum of two hours.
- After the fudge cups are set the cups can be easily popped out of the muffin tins and are ready to serve or freeze for later.
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