3 cup white chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 1/2 teaspoon vanilla extract
2 tablespoon granulated sugar
1 1/2 teaspoon ground cinnamon
LINE an 8 x 8 -inch square pan with foil, allowing excess to hang over the sides.
COMBINE the white chocolate chips, sweetened condensed milk, and salt in a medium saucepan over low heat. Stir frequently until melted and smooth (the mixture will be on the stiff side), then remove from the heat and stir in the vanilla extract.
TRANSFER the mixture to the prepared pan and smooth into an even layer. Refrigerate for at least two hours.
STIR in a small bowl the sugar and cinnamon.
REMOVE the fudge from the pan using aluminum foil. Sprinkle the cinnamon-sugar mixture evenly over the fudge, then cut into squares.
STORE in an airtight container at room temperature for up to two weeks. Alternately, you can store the fudge in the refrigerator for up to 1 month, or in the freeze for up to 2 months.
Recipe Credit to Michelle Lettrich from Brown Eyed Baker
You can use a 9 x 9 -inch pan, but your fudge will be a little shorter.