Snickerdoodle Fudge! Five ingredients, 10 minutes, and all of the wonderful flavors of snickerdoodle cookies. A perfect addition to holiday cookie trays.
This recipe is sponsored by Eagle Brand Sweetened Condensed Milk
Let’s talk holiday baking, shall we?! Are you knee-deep into it yet? What is on your must-make list? My baking lists have changed over the last few years with Joseph’s peanut allergy diagnosis (no peanut butter blossoms, buckeyes, or peanut butter cup cookies 😭), but one thing that remains a constant is fudge. It’s a quintessential holiday cookie tray mainstay and, if you use the right recipe, it’s easy. SO EASY.
This year, I’m putting a festive spin on traditional fudge and bringing you SNICKERDOODLE FUDGE!
If you’ve never tried foolproof chocolate fudge before, it is by far the easiest way to get delicious, consistent fudge time after time. With just a few ingredients – chocolate chips, Eagle Brand sweetened condensed milk, and vanilla – and less than 10 minutes on the stovetop, it comes out perfect each and every time.
To give this a snickerdoodle flair (I cannot say the word “flair” without thinking of the movie Office Space, who’s with me?), I swapped in white chocolate chips for the semisweet chocolate, and added a cinnamon-sugar sprinkle on top.
Easy and so deliciously festive.
You may remember that last month I shared with you Caramel Apple Magic Bars, which I made as part of Eagle Brand’s Uncookie Exchange, and I’m back with this fudge as part of the same initiative.
What is it all about? It’s about simplicity, embracing less time-consuming recipes, and giving yourself grace this holiday season. Because we all know that it doesn’t take long before the joy of the holidays gets sucked right out of you as the to-do list of cards, baking, shopping, parties, wrapping, and more grows longer by the day. So instead of spending an entire day churning out dozens upon dozens of cookies, take less than 30 minutes and whip up this snickerdoodle fudge.
This is SO my season of life right now.
This creamy white chocolate fudge base is topped with a cinnamon-sugar topping to recreate the flavor of one of the most popular Christmas cookies around – snickerdoodles. If you’ve been a fan of those crinkly, sparkly, cinnamon-sugar cookies (and really, who isn’t?!), you are going to love this fudge!
If you are planning your holiday cookie trays or baking for a cookie exchange (or just for fun!), don’t forget to check out the Eagle Brand Uncookie Exchange page to see this fudge, and dozens more easy and delicious recipes!
One year ago: Peppermint Bark Hot Chocolate
Two years ago: Cinnamon-Sugar Candied Chex Mix with Pecans and Pretzels
Six years ago: Lofthouse Style Frosted Sugar Cookies
Seven years ago: Chocolate Walnut Fudge
- 3 cups (540 g) white chocolate chips
- 14 ounce (396.89 ml) can sweetened condensed milk
- Pinch of salt
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 2 tablespoons granulated sugar
- 1½ teaspoons (1.5 teaspoons) ground cinnamon
- Line an 8-inch square pan with foil, allowing excess to hang over the sides. In a small bowl, stir together the sugar and cinnamon.
- Combine the white chocolate chips, sweetened condensed milk, and salt in a medium saucepan over low heat. Stir frequently until melted and smooth (the mixture will be on the stiff side), then remove from the heat and stir in the vanilla extract.
- Transfer the mixture to the prepared pan and smooth into an even layer.Sprinkle the cinnamon-sugar mixture evenly over the fudge. Refrigerate for at least two hours.
- Using the aluminum foil, lift the fudge from the pan, then cut into squares. The fudge can be stored in an airtight container at room temperature for up to two weeks. Alternately, you can store the fudge in the refrigerator for up to 1 month, or in the freeze for up to 2 months.
- You can use a 9-inch square pan, but your fudge will be a little shorter.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Thank you to Eagle Brand Sweetened Condensed Milk for sponsoring this post!
I made 2 different batches, and even after a day in the fridge, both batches were like toffee and didn’t set. I couldn’t even cut them. So I’ve put them in the freezer for a couple of hours, hoping that would help. The taste is great though.
Just curious?? I’ve made choc sugar cookies. I have made 2 batches. Still have some left…..wondering if I used the remaining to make choc snickerdoodle cookies—would that be good?? Anybody else think that choc & cinnamon & sugar would taste good together??
Just made this and after one hour it was already set so I’m not sure how the others made the recipe. I used Ghirardelli Classic White chips and the Eagle brand sweetened condensed milk. I did butter the foil all around and I patted the sugar mixture into the fudge right after I smoothed it out in the pan. It’s delicious and looks great. Will definitely make it again!
I just made these today, and lined the pans with parchment paper instead of foil, thinking that would be better. Well, they’ve been in the fridge for several hours, and are NOT hardening, and are stuck like bubblegum to a shoe on a hot day to the parchment paper. I stuck them in the deep freeze, hoping that will redeem them. I made a double batch (for Christmas gifts), & I think I may have wasted my time and money. :( WHY won’t they firm up?
People, People, People Put the topping in the bottom of the pan pour fudge on top so easy! It does not stick to foil but topping sticks to fudge! I doubled down on ingredients and WOW! Great fudge.
I made this recipe. Super easy, however it did not set and totally stuck to the foil. All wasted 😞
I just made them today (double batch), and mine won’t firm up, and they’ve been in the fridge for almost 6 hours. & yes, stuck to parchment paper, which I opted for instead of foil. Bad decision.
I just made this and I “fudged” up… I forgot to add the vanilla and I put the topping on before I realized it. So I just mixed the topping in and added the vanilla and then put more topping on. Do you think that will be okay or did I ruin it?
Hi Ashley, It will probably just have more cinnamon flavor than if it was just on the topping. I don’t think it will be ruined!
Hi! Wow I am so so sorry that those leaving the negative comments on this post didn’t realize that you should obviously sprinkle the cinnamon sugar concoction on the fudge while it was still wet….I would have thought that was obvious!! That being said, I have just finished pouring the delectable warm mixture and topped it with cinnamon sugar, I licked the spoon and knew it would taste wicked!! Thanks for the recipe! Maybe those with complaints just don’t understand how difficult it is to make TRADITIONAL fudge. This shortcut is much appreciated!! Merry Christmas!
I’ve made this fudge twice and it has turned out well both times. I heat the chocolate and milk in the microwave just until smooth. I added the cinnamon/sugar on top right after I added the warm fudge to the pan. As one reviewer said, the fudge is thinner than what is pictured, so I used a smaller pan to make it thicker. I included this fudge in my cookie tray and received quite a few compliments. It’s something different.
Delicious! In the hot Australian summer Christmas weather this was a little soft and the edges stuck to the foil, but a few hours in the freezer before cutting solved that problem. Husband is a huge fan!
I made this in an 8×8 pan and my fudge was mayyybe 1/2 as thick as what is pictured. Also, as several other reviews mentioned, mine also did not fully set and stuck like crazy to the foil. There was absolutely no way to cut it and have it remain nicely shaped. Disappointing :(
I made this last night and while it was easy and delicious, I need to know how you kept your cinnamon/sugar mixture to stay on the top? There’s no combining agent to get those two to mix together and stick to the cold fudge so mine just fell right off the top.
Hi Mandy, So glad you enjoyed these! A couple of people have mentioned that; I didn’t have issues but I’m going to edit the recipe so it’s sprinkled on immediately after putting the fudge in the pan so it adheres a bit better.
Can I add some cinnamon into the mix while it’s melting in pan,, as well as on top of the fudge or would that be too much cinnamon?
Hi Stacy, You definitely could! I think it’s really a matter of personal taste, so if you want to amp up the cinnamon, go for it!
Just made these to cheer everyone up at work tomorrow! They are delicious and set perfectly. My only comment is that the cinnamon sugar doesn’t stick very well. As soon as you pick one up, a large majority of it falls off. Still taste delicious though.
Hi Linda, So glad you enjoyed these! A couple of people have mentioned that; I didn’t have issues but I’m going to edit the recipe so it’s sprinkled on immediately after putting the fudge in the pan so it adheres a bit better.
Do you have any great tips on getting a smooth cut? Yours look perfect. Did you use a hot knife? Cold fudge? Thanks!
Hi Diane, Thank you! For these, I did cut the fudge chilled, and I used a large chef’s knife. Sometimes with candy or bars/brownies I’ll also use my large pizza wheel, which gets really clean cuts. I hope that helps!
Tried the recipe but it did not setup, should I have cooked it to 240°F?
Hi Jim, I’ve never had an issue with this method not setting up. As long as it was cooked until smooth and melted and then refrigerated, it SHOULD set. I think if you cook it to 240 it will seize due to the white chocolate.
I had the same problem. I wonder if a different brand of chocolate would make a difference.
Did you guys use full fat or fat free sweetened condensed milk? I don’t think fat free would set correctly here.
Made this morning before 5 am as I could not sleep. Gave it to several neighbors and one of them told me I need to add this to my Christmas “plate this year. Neighbor and hubby approved. Thank you for sharing.
You’re so welcome! Sorry you couldn’t sleep, but certainly a great use of time :) I’m glad you enjoyed the fudge!
I made this today and it’s delicious! I love shortcut fudge with sweetened condensed milk. It’s so easy and freezes beautifully. Our holiday guests will love this! Thanks for sharing!
Hi Brittany, Ahhhh so awesome that you already whipped this up! So thrilled to hear you loved it! Have a great holiday!
Does the cinnamon sugar melt into the fudge over time or does it stay dry on top? Just wondering about how it keeps if we don’t’ eat it all right away :) Thanks!
Hi Holly, It stays totally dry on top!
Does the cinnamon sugar stick to the finished fudge? Why not sprinkle it on before it has set?
Hi Erica, It does stick, but you could definitely sprinkle it on before refrigerating the fudge.
I made this recipe and the fudge is great but the cinnamon sugar did NOT stick to the fudge. I even cut my fudge first then sprinkled it on and as I went to place the pieces of the tray, all the cinnamon sugar fell off. The fudge just appeared a dusty brown color. I sprinkled more on top after I plated the fudge — which ultimately fell off again when people picked it up.
I would advise putting the cinnamon-sugar on while the fudge is still wet so it sets into the fudge and stays in place.
Great recipe and just what I was looking for. I have a friend out in Panama and he had asked me for a fudge recipe. I was looking for something easy, and that little bit different. This one looks perfect!
Thanks for sharing.
This one definitely fits the bill of easy and a little unique! I hope you both enjoy!
YUM! This fudge looks so good! I love snickerdoodles and I have to try this for Christmas ♥
Thanks Natalie! It’s definitely a great addition to Christmas trays!