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READY IN ABOUT 1½ hrs

Easy Cinnamon Fudge

Read Reviews (49)

"This fudge is great for giving to people, and it is good for parties" — HANBAN

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All about Cinnamon

Original recipe makes 1 pound Change Servings

3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 cup butter

1/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts (optional)

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Directions

Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil.
In a medium bowl combine confectioners' sugar, cocoa and cinnamon.
Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts.
Pour into prepared pan. Refrigerate for 1 hour, or until firm.
Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.

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PREP 10 mins
COOK 10 mins
READY IN 1 hr 20 mins

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Sinfully delicious! The cinnamon adds a wonderful flavor, and the chopped walnuts made it perfect. I doubled the recipe and used the 8x8 dish to make it thicker; then cut it in 1” squares. In doubling the recipe I used the whole 2# bag of confectioners’ sugar and did not measure. A note about the troubles others may have had: When it says butter don’t use margarine or spread; milk means “vitamin D” milk, not 2% or skim; and *always* sift confectioners’ sugar unless a recipe explicitly states “unsifted”, then resift with the cocoa and cinnamon. Both the confectioners’ sugar and cocoa tend to lump.

—MOMOFADDY

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Most Helpful Critical Review

Mar 13, 2004

absolutely horrible, i will not make it again..

—JUSTJENN

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56 Ratings

Sep 24, 2006

If you use real butter, good vanilla, and sift the dry ingredients (measure the sugar before sifting), there is no problem with either the flavor or consistency. This couldn't be any easier, since it isn't cooked....if you don't like the consistency *add more powdered sugar*!! It does make a very small quantity so double the recipe for an 8" pan.

—ArmyMom

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Dec 08, 2007

This is not a boiled fudge, therefore it doesn't have the same quality, but it doesn't mean it's not yummy. I put a heaping teaspoon of cinnamon (because I love the stuff!) and no nuts as I didn't have any. I am making it again to take to work this week (it was a hit at my craft club!). I took a shortcut, I microwaved the butter and then added the milk to it, I use skim milk powder to make my milk, and used a wee bit more powder than what is required for 1/4 cup of milk. I sifted all my ingredients in a bowl, mixed them gently, and then added butter/milk mixture to the dry ingredients and stirred with a wooden spoon until all was homogenous. I then poured it in a baking paper lined bread tin, so I had a nice thick fudge (as opposed to more pieces and thinner) which I cut in about 1/2 in. squares. This recipe's a keeper!! (wonder what it would taste like with different spices instead of cinnamon!)

—France

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Feb 16, 2004

Sorry this is a bit long... I had a fight with myself over the rating for this one. It didn't set for me, even after putting it in the freezer. After sitting for a few days in the fridge it got as far as not being runny but still never set -- no way I could cut it. However, without thinking, I used lower fat margarine and thought perhaps that was the problem, but I see that a few others had this same problem. Perhaps it needs real butter and some people don't use it? I also thought it a bit too sweet, even for fudge. But, the flavor was fabulous -- I'm not a big fudge fan and have never made it but was curious what cinnamon fudge would be like. Since it didn't set right, I just occasionally grab a spoonful. :-) IF I decide to try it again I will use real butter and see what happens. As for a few comments I saw about the sugar not disolving -- I had no problems with this. I *always* sift confectioners' sugar -- maybe the recipe should explicitly state to do this.

—Erimess

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Mar 14, 2008

After reading all the mixed reviews I played around with the recipe just a tad. I added extra con. sugar until it thickened up nicely ( as in the recipe for the vegan fudge if anyone has used it) We like our fudge a but more on the gritty side vs. the creamy side. I did add a larger amount of cinnamon since it is titled "cinnamon fudge" =) I literally just made it and it's now in the fridge. Will have to do a follow up on it later since I made it for our party this evening. Right now the 4 stars are for ease of making the fudge.

—gigglingoth

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Dec 19, 2003

A bit hard to get the confectioner's sugar to completely dissolve. Either sift it first or use a hand mixer. It still tasted great however - and I did use a full teaspoon of china cassia cinnamon. Very tasty - I'd make it agian.

—dkennedy

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Dec 17, 2003

Very easy to make. Also, tastes great. Quick, except you have to wait an hour for it to set.

—flannelpants

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Nutrition

Calories
100 kcal
5%

Carbohydrates
13.1 g
4%

Cholesterol
8 mg
3%

Fat
5.5 g
8%

Fiber
0.7 g
3%

Protein
0.9 g
2%

Sodium
22 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Cinnamon Fudge

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 100
Calories from Fat: 49

% Daily Value *
Total Fat 5.5g 8 %
Saturated Fat 2.2g 11 %
Cholesterol 8mg 3 %
Sodium 22mg < 1 %
Potassium 41mg 1 %
Total Carbohydrates 13.1g 4 %
Dietary Fiber 0.7g 3 %
Protein 0.9g 2 %
Sugars 11.7g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 1 %
Iron 3 %
Thiamin 1 %
Niacin 2 %
Vitamin B6 1 %
Magnesium 5 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.