1Prepare a 9x9 baking dish with food release spray. Set aside.
2On medium-low heat begin melting the butter in a large, heavy 3 qt. saucepan.
3Stir in the cinnamon candy, then add the sugar, salt, and half-n-half.
Stir constantly, as the candy begins to melt.
4When the candy is mostly melted, increase heat to medium. Stir constantly.
Continue to cook and stir until the mixture reaches a rolling boil. Cook hard, stirring constantly, 5 minutes.
5Remove from heat. Stir in the chocolate chips. Then add the marshmallow creme and vanilla.
Stir vigorously as chocolate melts and marshmallow is thoroughly incorporated.
6When the ingredients are combined, pour the fudge into the prepared pan.
Allow to cool to room temperature, then refrigerate until firm.
7Serve at room temp.
1) We thought the flavor was better after it sat overnight.
2) I used vanilla, but you may like to try cinnamon flavoring. My daughter suggests cinnamon schnopps :)
3) I use Silk brand soy creamer instead of half-n-half, and you could also substitute evaporated milk.
4) The chocolate I used was 62%. Higher cacao content would be good, but I don't recommend less.
5) My family thinks the texture is perfect for serving "truffle-style", rolled in crushed cinnamon candy or cocoa powder.
6) For holiday or special occasion presentation, consider serving individual pieces in decorative mini paper cups.