Cinnabun, Chocolate, and Peanut Butter Fudge!


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For me, the ultimate Christmas treat (besides anything and everything my mother makes) is fudge! Decadent, rich, and so good you’d best not make it too many other times of year. Today I’m going to take my standard fudge recipe and show you how to make three different kinds of fudge from it but this show has one grand star and that is the fudge in the middle : Cinnabun fudge!

I got this idea last night while in the grocery store and thought it might be good. As I was making it I posted about it on my personal Facebook Page and was a pleasantly surprised at the level of interest. Once it cooled and I had my first bite, I knew chocolate fudge had forever been dethroned. Cinnabun fudge tastes like all that is good and wonderful of a cinnamon roll and it has become an instant showstopper.

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You’ll need: Margarine, Marshmallow Creme, Evaporated Milk, Vanilla, Sugar, and some type of chips.

This is where our fudge is going to get it’s flavor. For Peanut butter fudge, just use Peanut butter chips. For Cinnabun fudge, use cinnamon chips. You can also make butterscotch with butterscotch chips if you like.

***You can use marshmallows in place of Marshmallow cream so if you can’t find the cream just get a bag of little marshmallows. We are using 7 ounces of marshmallow cream so I just eyeball and use a little over half of a 12 ounce package of mini marshmallows in its place.

What are cinnamon chips?

DSCN5068These babies right here are cinnamon chips. I’m not sure how long they’ve been out but I saw them for the first time last year.


and these are the chips I use for peanut butter.

Now lets make our base and then we can add in whatever flavor we want.

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Place your margarine, sugar, and evaporated milk in a pot.

I like to get the really big can of evaporated milk so I can use what is left in my coffee. It makes the BEST coffee creamer!

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You’ll need a candy thermometer because we are going to cook this to soft ball stage.

The candy thermometer will have that written on it so you know.

You know as we start getting older we tend to fall apart bit by bit, well in the past few weeks my eyesight has decided to go on hiatus so I want you to avoid doing what I did and be sure you read your thermometer really well. you see where it says “Soft ball”. Make sure sure sure you cook it until it reaches that stage.

I was in a hurry earlier in the week when making fudge for Katy Rose’s teachers and *thought* it was at soft ball stage but it didn’t quite reach it. I made a pan of fudge for each of them and one for us. Not having time for it to cool, I took it to them warm. When I returned home though, I found our fudge cooled on the counter and still very soft. It was then that I realized my error! I was only slightly horrified because last I checked we’re all human anyway, right? My family thoroughly enjoyed our fudge, even if we did eat it with a spoon. Both teachers were extremely gracious and kind and I took them some additional fudge this morning to show them that I did actually know how to make it right! ~laughs~

If you can laugh at yourself, you’ll be a joy to you and everyone around you. I am a firm believer in this!

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While that is heating up in your pan, take some butter or margarine and smear it all over the bottom and sides of a 9×13 pan.

Shortcut: This is what I’ve started doing lately. I just spray a little nonstick cooking spray over my pan. Works just as well and it’s quicker and easier.

Who doesn’t need a little “quicker” and “easier” in their life?

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Place your candy thermometer in the pot. Make sure just the tip is beneath the liquid but don’t let the tip touch the bottom.

It has a handy dandy clip that lets it hook onto the sides.

My poor candy thermometer is about as old as Methusela.

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Bring that to a boil, stirring constantly.

Keep a watch on your thermometer so you will know when it gets to soft ball stage.

This is going to take about five minutes on medium high heat after it begins to boil.

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Once it gets to soft ball stage, remove from heat. Pour chips in.

I’m using chocolate in these photos.

Peanut Butter Fudge – Use Peanut butter Chips

Chocolate Fudge – Use Chocolate Chips

Cinnabun Fudge – Use Cinnamon Chips

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Add in marshmallow creme.

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Add in your vanilla.

Pretend you don’t see that ring of dried vanilla around the rim of my bottle, okay?

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Stir that all up until the chips melt. It is gonna take a few minutes but don’t worry, it’ll melt.

This is where you stir in your nuts if you want to.

I don’t want to. Nuts are too expensive.

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Pour into your buttered or greased pan. Allow to cool.


If you need to cut into little pieces to put on a platter, it is easier if you stick it in the fridge until it gets cold. It will cut much better that way.

Cinnabun, Chocolate, or Peanut Butter Fudge!
  • 3 cups sugar
  • ⅔ cup evaporated milk
  • ¾ cup (1½) sticks Margarine
  • 1 12 oz. pkg. Flavored chips (see note at bottom)
  • 1½ cup marshmallow cream
  • ½ t. vanilla
  • ½ C Pecans or other nuts, chopped (optional, I leave them out)
  1. Combine sugar, milk, and margarine in heavy saucepan; heat to boiling. Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238 degrees - this is really important).
  2. Remove from heat. Add remaining ingredients. Stir vigorously until well blended. Pour into greased 13 x9x2 inch pan. Cool (refrigeration is even better). Cut into squares.
  3. Each batch makes 3 pounds, one 9x13 inch pan.


  • Peanut Butter Fudge-Use Peanut butter Chips

  • Chocolate Fudge-Use Chocolate Chips

  • Cinnabun Fudge-Use Cinnamon Chips

***You can use marshmallows in place of Marshmallow cream so if you can’t find the cream just get a bag of little marshmallows. We are using 7 ounces of marshmallow cream so I just eyeball and use a little over half of a 12 ounce package of mini marshmallows in its place.


This is a video from our recent trip to Disney World where we got to see the Osborne Spectacle of lights! Katy Rose did NOT want to leave because she was dancing every time the music started so we promised her one more dance while I recorded the lightshow. That is what we are telling her she can do as the video starts.

I also posted a video of her dancing and us walking around watching the lights on the Southern Plate Family Facebook Page.

You can now join the Southern Plate Family on Facebook!

Visit to join up!

Post photos of Southern Plate recipes you’ve tried or just post the links to your favorite recipes on so new family members can enjoy them, too! Of course, you’re also welcome to just drop in to say “Hidy!”.

We’re all family here and we love to see your shining face!

It’s not what you gather,

But what you scatter that tells what kind
of life you have lived.

Submitted by Miss Millie Wallace, my grandmother’s best friend for as long as I can remember and someone who I cherish every bit as much as my grandmother. Submit your quote here.



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  1. Judy says

    I’ve never made Cinnabun Fudge before!! :) With the new Christmas chips we could have a blast making up Reindeer Fudge, or Elf Fudge…or whatever fun name we decide on at the moment!! 😉 Too bad my guys are all grown up now!!! 😉 Time to sweeten up with some grandbabies!! 😀

  2. Wendy says

    This is the fudge my family makes, and people always tell us it’s the best fudge they’ve ever had. It’s so smooth and creamy. We make it every year, and have since I was tiny, which was…well, let’s just say it was a long time ago!

    I will say, however, that I never use a candy thermometer when I make it, and it always comes out great. I simply get the sugar/butter/milk mixture to a boil, and then boil and stir for 6 minutes, sometimes 7 (depending how ambitious I’m feeling). I then pour it over the chips that I already put into our huge “fudge bowl”, and stir the heck out of it.

    I have a batch in my kitchen now, having made it a few days ago. I hope it makes it onto plates to share, because I’m having a hard time resisting it!

  3. Sheryle says

    Fudge is on my gift menu for homemade gifts along with rice crispy fudge sandwiches with butterscotch…yum! I make the fudge recipe on the back of the Kraft Marshmallow cream bottle and for peanut butter fudge, I add some PB and don’t mess with the PB chips. They don’t taste right to me. So I use the semi-sweet chocolate chips and add PB to that. I’ve never seen Cinnabun chips in my store, but then I haven’t looked! For the fudge “sandwiches”, you can search for that (with rice krispies) on line or it may be on the cereal box. It’s a mixture of Rice Krispies, butterscotch bits, and peanut butter. Place 1/2 in the pan, cover with a semi sweet chip layer on top (with 10 x sugar) and the other 1/2 of of rice krispie/butterscotch layer. Chill. Very good and very sweet! No candy thermometer? Bring to a boil and stir and heat for exactly 5 minutes, timed. Works every time! But timing is very important!

  4. Jazzy Jess says

    O my gosh just returned from the store and picked up enough supplies to make two batches of each of the flavors listed and they had peppermint baking chips there also so I’m going to try that one out also. Of course you know I’ll have to post the results here, so everyone can review it for themselves and see if there up for the challenge. Happy Holidays.

  5. Dianna says

    I’ve used cinnamon chips in another recipe and really couldn’t taste much cinnamon (or as much as I expected to). Do you think it would be a problem to use the cinnamon chips and add additional cinnamon? I used the Hershey’s cinnamon chips in that other recipe…maybe another brand would be better?? How cinnamony did your fudge taste?

  6. Erin says

    Christy, I made this for Christmas last year and everyone LOVED it! I was fairly nervous because I had never made fudge before, but this is just and awesome and easy recipe. (It helps that your directions are very clear too!) I was wondering about freezing it after it has cooled? I’m having our 4th baby in January and these would be an amazing treat to have on hand, since I KNOW I will not feel like cooking much, lol. Thanks for your site, and your response if you can!

    • Joanne says

      Erin, you can easily freeze fudge. I have red velvet fudge in my freezer, to save me time. Use the thicker freezer ziploc bags, and put your pieces of fudge in a single layer, then place a paper towel on top. You can put another layer on top of the paper towel. When ready to eat, take the bag out of your freezer and let it thaw on a counter top.

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