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.