Snickerdoodle Fudge

Step 1

Line an 8x8-inch square baking pan with parchment paper. Leave some overhang for easy removal. Set aside.

Step 2

In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Cook over medium-low heat, stirring constantly, until the mixture is smooth and fully melted.

Step 3

Remove the pot from the heat and stir in the vanilla and 1 teaspoon of cinnamon. Pour into the baking dish and spread flat with a spatula.

Step 4

In a small bowl, mix the granulated sugar and remaining ground cinnamon until well combined. Sprinkle over the wet fudge in an even layer.

Step 5

Refrigerate the fudge for 2-3 hours. When firm, remove from the dish using the parchment overhang. Cut into 1-inch squares and enjoy!