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+ servings

Churro Fudge

Decadently rich Churro Fudge with homemade cinnamon syrup marbled throughout.  Topped with sugary churros and drizzled with more cinnamon syrup.  If you love cinnamon roll frosting, this recipe is for you!
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18


  • 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


  • 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.