Cinnamon Roll Fudge

Cinnamon rolls aren’t just for breakfast anymore! Cinnamon and sugar are the perfect match in this delightful fudge.

Ingredients

• 1 bag #2717 Sweet Selections^® Base Fudge Mix
• 10oz water
• 2 sticks butter (1/2 lb.)
• 1/3 cup #2692 Cinnamon Crunch Corn Treat
• 1/3 cup #2480 Churro Signature Shakes Seasoning (reserve 1 Tbsp)
• 1 cup confectioners’ sugar
• 2 Tbsp water

Directions

• Turn on the fudge cooker.
• Add 10oz of water and slowly add 2 sticks of butter, pre-sliced, and let stir until butter is melted.
• Slowly add one 7 lb. bag of #2717 Sweet Selections^®  Base Fudge Mix. 
• Add 1/3 cup #2692 Cinnamon Crunch Corn Treat and 1/3 (minus 1 Tbsp) #2480 Churro Signature Shakes Seasoning.
• If mix is too dry, add more water, an ounce at a time. Let stir until the mix is smooth and shiny, about 160˚F.
• Pour the batch into a 13x9x2 parchment-lined pan.
• While fudge is still warm sprinkle the reserved Tbsp of #2480 Churro Seasoning on top and swirl with setter stick if desired.
• Let it set up and cool for 8 hours or overnight.
• After fudge is cooled, mix confectioners’ sugar with 2 Tbsp water to get an icing consistency. Drizzle icing over top of fudge.
• Slice and serve.
• Store in an airtight container at room temperature.