The powdered sugar glaze is optional, as it doesn’t add much to the final taste of the fudge. I like including it to reinforce the cinnamon bun similarity, but you can certainly omit it.
- 3 cups granulated sugar
- 3/4 cup (6 oz) butter
- 2/3 cup evaporated milk
- 10 ounces cinnamon chips
- 7 ounces marshmallow cream
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp finely chopped orange zest
- 3/4 cup toasted pecans, chopped
- For the glaze:
- 1/2 cup powdered sugar
- 2-1/4 tsp milk
- 1/4 tsp lemon juice
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the sugar, evaporated milk, and butter in a large saucepan over medium heat and stir until the butter and sugar melt. Continue to cook, stirring frequently, until the mixture starts to boil.
3. Keep the candy at a rolling boil, stirring constantly, for five minutes. After five minutes, remove it from the heat and add the cinnamon chips, stirring until they are melted and the mixture is smooth.
4.Stir in the marshmallow cream, vanilla, orange zest, salt, and pecans. Once the marshmallow cream has melted and all the ingredients are incorporated, pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for several hours.
5. If you are making the glaze, wait until the fudge has cooled before glazing it. To make the glaze, stir together the powdered sugar, milk, and lemon juice in a small bowl. Pour the glaze into a small Ziploc bag and snip off a tiny corner. Drizzle it in a criss-cross pattern over the fudge, and allow it to set, for at least 15 minutes.
6. Once the fudge and glaze are set, lift it out of the pan using the foil as handles. Use a large, sharp knife to cut the fudge into small 1-inch pieces to serve. Cinnamon Bun Fudge can be stored in an airtight container at room temperature or in the refrigerator for up to two weeks.