Fudge is one of those desserts that is best in little bites. It doesn’t take a lot to seriously quench a sweet tooth. This Churro Fudge is insanely rich and packed full of cinnamon flavor. If you’ve never made fudge before, you’ll love how easy this recipe is!
Perhaps the BEST part of this recipe is that it tastes just like cinnamon roll frosting. I swear this tastes just like those refrigerated Pillsbury cinnamon rolls with the tube of icing!
If you can’t get enough of those rolls, try this recipe and keep the leftovers in the freezer. It will seriously settle that sweet tooth!
The base of this fudge is easy to make. It combines cream cheese, butter, and white chocolate. It’s then whipped into fluffy perfection with powdered sugar and spread into a baking dish.
For this recipe, I made the churros first followed by the cinnamon syrup then the fudge. Doing it in this order will make it a little easier to assemble it all at once.
I highly suggest making your own cinnamon syrup because the recipe I’ve included is loaded with extra cinnamon flavor. You won’t need any fancy ingredients to make it either. It took me all of 5 minutes to make.
For the churros, I just used the same leftover mix from these Churro Cupcakes I made earlier this year. Since this recipe does use churros and since I know they are not readily available pre-made in grocery stores throughout the US, there are a few choices on where to get them. First, most Mexican restaurants have them! Go ahead and place an order to be picked up. Also, Walmart sells the boxed mix. Search for them in the ethnic food isle. Another option is to go online and buy the mix. I use this mix here – Tres Estrellas Churros Flour Mix
Of course, you could always do a homemade version, too!
The holidays are coming up and if you love to entertain, you’ll want to share this decadent Churro Fudge with family and friends.
It will seriously be a big hit! I know fudge doesn’t last long in our house.
Churro Fudge
Ingredients
- 1 package churro mix (plus ingredients)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cinnamon Syrup
- 3/4 cup light brown sugar, packed
- 3/4 cup water
- 3 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter
For the Fudge
- 12 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 8 cups confectioner's (powdered) sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 10 ounces white chocolate chips, melted
Instructions
- Cook churros mix according to package directions then roll in cinnamon and sugar; set aside.In a medium saucepan set over high heat, combine water, brown sugar, and cinnamon. Whisk continuously until sugar is dissolved and mixture comes to a boil. Reduce heat to a simmer and whisk for 7 minutes longer, or until syrup thickens.Remove pot from heat and stir in vanilla extract and butter; set aside.To make the fudge, in a large bowl combine cream cheese and butter. Beat with mixer until light and fluffy. Add confectioner's sugar 2 cups at a time, beating to combine.Beat in vanilla extract. Turn mixer to medium-high and beat until light and fluffy, about 4 minutes.Melt white chocolate chips in microwave on power level 4 until melted or melt over stove top.Add white chocolate to mixture then beat 3 minutes; set aside.Line an 8x8 or 9x9 baking dish with foil. Grease foil with oil or butter.Spread half of the fudge mixture in bottom, getting up the sides of the pan.Carefully pour 3/4 syrup mixture over the top. Swirl syrup into fudge with spatula or knife. Carefully spread remaining fudge over the top. Swirl remaining syrup over top. Break up churros and press into top. Refrigerate for 4 hours or overnight. Pull foil out and cut fudge into squares. Apply a little oil on knife to cut. Fudge may be frozen to make it easier to cut or to save.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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