Instructions

1. Line a 13x9 glass baking dish with parchment paper. Set aside.
2. In a large saucepan, heat granulated sugar, butter, salt, ¼ cup Cinnamon sugar and heavy cream until combined. Bring to a rolling boil and stir continuously for 4 minutes.
3. Remove from heat. Quickly stir in white chocolate morsels, marshmallow cream and 2 Tbsp cinnamon sugar. Whisk vigorously until smooth. Be patient, this may take a couple minutes. Works best with an electric mixer.
4. Pour fudge into prepared pan and refrigerate 3 hours, until hardened.
5. Remove from pan, remove parchment paper and lay fudge on a cutting board. Cut into circles using a 1 ½ inch circle cookie cutter, or cut into small bite sized pieces.
6. To make drizzle, whisk together the powdered sugar, maple syrup and heavy cream until smooth. Pour into a ziploc bag, and snip a tiny piece off the corner. Drizzle over cut pieces of fudge. Sprinkle immediately with remaining 1 tsp of cinnamon sugar sprinkles. Place fudge back in refrigerator until icing hardens, about 15 minutes. Enjoy cold! Keep fudge stored in airtight container in refrigerator. ENJOY!