This Cinnamon Toast Crunch Fudge has cream flavored with the cereal, marshmallow creme, butter, white chocolate, and cinnamon bits.
So I’ve been working on this Cinnamon Toast Crunch Fudge for awhile now.
I know people think I just sort of throw it all together and hope for the best…and sometimes that’s how I bake. 🙂
But every since writing the cookbook I’m in the habit of being extra picky and I tend to make something over and over again.
Until I get it just how I think it should be.
Unfortunately that meant using a specialty item.
Which I’m not a fan of doing because not everyone can get ahold of them.
What speciality item?
A product from King Arthur Flour called Cinnamon Sweet Bits.
I linked in the recipe.
Honestly you are going to want to buy the bag.
They are really good especially in muffins and things like that.
And as it turns out, fudge.
If you can’t find it you can try and use Hershey’s Cinnamon Chips.
But honestly I tried a batch with that and it just did not give me what I was looking for flavorwise.
One batch I put the cereal into the fudge but that just got soggy after a while and made the fudge super hard to cut neatly.
Another batch I sprinkled cinnamon sugar on it.
And I liked that but ended up leaving it off when I added the cinnamon sweet bits.
So maybe if you can’t find the cinnamon bits you can top the fudge with cinnamon sugar.
If you are a fan of the cereal though I do think you will like the fudge.
I did add some actual cereal to the top but honestly once you bite into the fudge it breaks off.
So maybe next time I make this I would crush it up.
That might work better.
Darn it all, I should have tried that.
Oh well, you can try it and let me know how it goes.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
Pineapple Upside Down Cake Fudge
Strawberry Frosted Pop Tart Fudge
Cinnamon Toast Crunch Fudge
Ingredients
- For the Cinnamon Toast Crunch Cream:
- 2/3 cup heavy cream (will actually only use ½ cup)
- 1 cup Cinnamon Toast Crunch Cereal
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup Cinnamon Toast Crunch heavy cream (from above)
- 2 cups white chocolate chips
- 7-ounce jar marshmallow crème
- 1/3 cup Cinnamon Sweet Bits
- Cinnamon Toast Crunch Cereal for garnish
Instructions
For the Cinnamon Toast Crunch Cream:
In a small saucepan bring the heavy cream and Cinnamon Toast Crunch to a boil.
Once boiling, turn off the heat and cover with a lid.
Let the cereal steep for 20 minutes.
Strain cereal out of heavy cream, set aside.
For the Fudge:
Line an 8-in. square pan with parchment paper; grease with butter.
Combine sugar, butter, and heavy cream into a large heavy bottomed saucepan and bring to a boil over medium heat.
Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
Add the marshmallow crème and mix until well blended.
Scatter the Cinnamon Sweet Bits and fold them into the fudge. You don't want them to fully melt you want them to start to melt and swirl in the fudge.
Pour into prepared pan.
Top with Cinnamon Toast Crunch Cereal if desired. Push slightly down on the cereal pieces so that it sticks to the fudge.
Let cool to room temperature.
Then lift out of the pan and onto a cutting board.
Cut into whatever amount you want.
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