Quick Cinnamon Fudge

    1 hour

    A very quick recipe for fudge, which does not require a candy thermometer. This recipe is a hit at gatherings as well. I've wondered about substituting Cinnamon for other spices as it seems that spicy fudge is starting to be very popular.

    Western Australia, Australia
    7 people made this

    Serves: 24 

    • 3 cups pure icing sugar
    • ½ cup cocoa powder (unsweetened )
    • 1 to 2 tsp ground cinnamon
    • 125 grams butter
    • ¼ cup milk
    • 1 tsp vanilla essence

    Preparation:10min  ›  Cook:5min  ›  Extra time:45min  ›  Ready in:1hour 

    1. Line either a 20 cm x 20 cm square pan (or if you prefer thicker fudge, use a loaf pan) with baking paper.
    2. Place the butter in a microwave safe container (with appropriate lid and vent to prevent splatters), and heat until melted.
    3. Let the butter cool a bit and add milk, then stir in vanilla.
    4. Sift all dry ingredients in a bowl, and mix gently.
    5. Add butter and milk mixture to the dry ingredients and stir with a wooden spoon until it is homogenous.
    6. Pour in your chosen pan, and cut into small squares before it is completely cooled.
    7. Refrigerate.
    8. If you do not have a microwave, you can melt the butter in a pan on the stovetop and proceed as per the directions above.
    9. 24 servings is an approximation, it depends on the size of your pieces and the size of your sweet tooth.

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    Reviews in English (6)


    Altered ingredient amounts. I just edited the recipe (a day after posting it), I had mistakenly put 1/2 cup milk but it's really ONLY 1/4 cup that you need! Otherwise you'll end up with SOUP! I am so sorry if anyone tried this with the wrong measurements!!!  -  17 Oct 2008


    like the sound of it!  -  14 Feb 2011


    Mintzaroni, Firstly, thanks for trying my recipe, secondly, I'm so sorry it didn't work out for you, I'm making it right now to take to a gathering tonight (it's in the fridge as we speak) and it worked out just fine. Perhaps you printed the recipe out before I made the correction to 1/4 cup milk (I had 1/2 cup there for the first day or two)... That's the only thing I can think of. Mystery, huh? [it's a bit later now, next day, and I've been thinking about this a lot, maybe the icing mixture should be weighted, 360 grams, to make sure there is enough for the other ingredients, and if anyone tries this and is a bit afraid it's going to go runny, start with less milk, adding the full 1/4 cup at the end if necessary. If you measure the icing sugar in the cup and it's too fluffy, you won't have enough for the recipe... food for thought, so to speak!)  -  07 Nov 2008