Description
Enjoy your delightful White Chocolate Cinnamon Fudge Rolls!
Ingredients
Scale
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Prepare the Filling:
- In a small saucepan over medium heat, melt the butter.
- Stir in the brown sugar, cinnamon, and salt.
- Cook until the sugar is dissolved and the mixture is smooth. Set aside to cool.
- Make the White Chocolate Base:
- In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.
- Microwave on medium power in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
- Stir in the vanilla extract.
- Layer and Roll:
- Line an 8×8 inch pan with parchment paper, allowing excess to hang over the edges for easy removal.
- Pour half of the white chocolate mixture into the prepared pan, spreading it evenly.
- Gently spread the cinnamon filling over the white chocolate layer.
- Pour the remaining white chocolate mixture over the cinnamon layer, smoothing the top.
- Create the Swirl:
- Using a toothpick or skewer, swirl the layers together to create a marbled effect.
- Chill:
- Refrigerate the fudge for at least 2 hours, or until set.
- Cut the Rolls:
- Once the fudge is firm, lift it out of the pan using the parchment paper edges.
- Cut into 1-inch squares or desired shapes.
Notes
- Ensure the cinnamon mixture is completely cooled before spreading to prevent melting the white chocolate layer.
- For extra flair, drizzle melted dark chocolate over the top before chilling.
- Store in an airtight container in the refrigerator for up to a week.
- Serve chilled to maintain firmness and shape.
- Prep Time: 20 minutes