If you’re a fan of those pillowy, cinnamon-sugar cookies we all know and love, then get ready because this Snickerdoodle Fudge is about to become your new obsession! Imagine the cozy, nostalgic flavor of a snickerdoodle transformed into a rich, buttery, and melt-in-your-mouth fudge. It’s ultra-creamy, perfectly sweet, and has that signature “tang” that makes a snickerdoodle so special. Trust me, you’re going to love this for holiday gifting, bake sales, or—let’s be real—just a Tuesday night treat!

Why You’ll Love This Recipe

No-Bake Magic: Skip the oven entirely! This recipe comes together right on the stovetop in just a few minutes, making it a total game-changer for busy schedules.
The Perfect Texture: Thanks to the white chocolate and sweetened condensed milk, this fudge is incredibly silky and smooth, never grainy.
Crowd-Pleaser: It’s a unique twist on traditional chocolate fudge that always gets people asking for the recipe. It tastes exactly like a cookie in candy form!

Ingredients

To get started on this luscious treat, gather up these kitchen staples. Note: The full list of ingredients with measurements is located right under the article in the recipe card.

White Chocolate Chips: This forms the creamy, decadent base of our fudge. Use a high-quality brand for the smoothest melt!
Sweetened Condensed Milk: The secret to that thick, fudgy consistency we all crave.
Unsalted Butter: Adds a lovely richness and helps the fudge set with a beautiful sheen.
Vanilla Extract: Elevates all the other flavors and adds that classic bakery aroma.
Ground Cinnamon: This is the star of the show, providing that warm, woody spice that defines a snickerdoodle.
Cream of Tartar: This is the “secret ingredient” that gives snickerdoodles their iconic slightly tangy flavor profile. Don’t skip it!
Salt: Just a pinch to balance out the sweetness of the white chocolate.
Brown Sugar: Adds a hint of molasses depth and extra chewiness to the fudge.
Granulated Sugar: Mixed into the fudge and used for the topping to provide that authentic sugary crunch.

How to Make the Recipe

Step 1: Prep Your Pan

Start by lining an 8×8-inch baking pan with parchment paper. Pro tip: leave a little bit hanging over the sides like “handles”—it makes lifting the fudge out later so much easier!

Step 2: Melt to Perfection

In a medium saucepan over low heat, combine your white chocolate chips, sweetened condensed milk, and butter. Stir this continuously! You want it to be completely melted and silky smooth. Be patient here; low and slow is the way to go so you don’t scorch the chocolate.

Step 3: Spice it Up

Once it’s smooth, take it off the heat. Stir in the vanilla, cinnamon, cream of tartar, salt, and both sugars. Mix it all up thoroughly until the fudge looks gorgeous and the fragrance fills your kitchen.

Step 4: Level it Out

Pour that beautiful mixture into your prepared pan. Use a spatula to spread it into the corners and smooth out the top so it’s nice and even.

Step 5: The Signature Topping

In a tiny bowl, mix your remaining cinnamon with a pinch of sugar. Sprinkle this generously over the top of the fudge. It’s that final touch that makes it look and taste just like the top of a fresh cookie!

Step 6: Chill and Serve

Pop the pan into the fridge for at least 3 hours. I know, the wait is the hardest part, but it needs time to get perfectly firm. Once set, lift it out using your parchment handles and slice into small, bite-sized squares.

Pro Tips for Making the Recipe

Don’t Overheat: White chocolate is a bit more delicate than dark chocolate. Keep the heat low to prevent it from seizing or becoming oily.
The Clean Cut: For those perfect, “Pinterest-worthy” squares, dip your knife in hot water and wipe it dry between every single cut. It slides through the fudge like butter!
Quality Matters: Since white chocolate is the main flavor, using a premium brand (like Ghirardelli or Guittard) really makes the flavor shine.

How to Serve

This fudge is so rich that a little goes a long way! I love serving these on a dessert platter alongside some fresh apple slices—the tartness of the apple pairs beautifully with the cinnamon sugar. If you’re feeling extra indulgent, crumble a few pieces over a bowl of vanilla bean ice cream for an “unreal” sundae experience.

Make Ahead and Storage

Storing Leftovers

Keep your fudge in an airtight container. It stays perfectly fresh at room temperature for about a week, or you can keep it in the fridge for up to 2 weeks if you like a firmer bite.

Freezing

This fudge freezes beautifully! Wrap individual squares or the whole block in plastic wrap, then place in a freezer-safe bag. It will stay delicious for up to 3 months.

Reheating

You actually don’t want to reheat fudge, as it will melt back down! If you’ve frozen it, just let it thaw in the fridge or on the counter for a few minutes before enjoying.

FAQs

1. Why do I need cream of tartar in fudge? While it might seem unusual for a candy recipe, the cream of tartar is what gives the fudge that authentic “snickerdoodle” taste. It adds a very subtle tang that cuts through the sweetness and mimics the flavor of the classic cookie.

2. Can I use a microwave instead of the stovetop? Absolutely! You can melt the chocolate, milk, and butter in 30-second intervals in the microwave, stirring in between. Just be careful not to overcook it, as white chocolate can burn quickly in the microwave.

3. My fudge is too soft, what happened? Fudge usually stays soft if it wasn’t chilled long enough or if the ratio of liquid to chocolate was slightly off. Make sure to give it the full 3 hours in the fridge. If it’s still soft, you can keep it stored in the refrigerator and serve it chilled!

4. Can I add mix-ins like nuts? Of course! While traditional snickerdoodles are simple, some chopped pecans or walnuts would add a wonderful crunch to this creamy fudge. Just fold them in during Step 3!