French Toast Fudge
You can have dessert for breakfast and breakfast for dessert, can’t you? This french toast recipe is about to be the best french toast recipe in your cookbook! French Toast Fudge is a fun way to bring together the flavors of a breakfast classic and rich fudge. With nutmeg, cinnamon, and maple syrup, this fudge tastes and smells just like your normal french toast recipe, but it is up to you at what time of day you choose to serve! The perfect dessert to make for breakfast-for-dinner or any other occasion!
French Toast Fudge Recipe
10 oz bag white chocolate chips
2 cups granulated sugar
1 cup brown sugar
1 1/2 sticks of butter
7 oz jar of marshmallow cream
5 oz can evaporated milk
1/2 tsp nutmeg
1 Tbsp cinnamon
1/2 cup maple syrup
1 Tbsp powdered sugar (optional)
1 tsp cinnamon (optional)
Place parchment paper inside of an 8×8 inch pan and set aside. In a medium saucepan, heat your evaporated milk and butter over medium-high heat until the butter is melted. Add your granulated and brown sugar, nutmeg and cinnamon, stir and boil for 3 to 4 minutes. Make sure to stir constantly to prevent any burning. Remove your pan from the heat once your sugar is completely dissolved.
USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized SteelSimply Organic Nutmeg Ground CERTIFIED ORGANIC 2.3oz. bottleKirkland Signature 100 Percent Maple Syrup, Dark Amber, 33.8 Fluid OunceMcCormick Ground Cinnamon, 18.0 ozJet-Puffed Marshmallow Creme, 48-Ounce Tubs (Pack of 2)
Stir in the bag of chips, and then the jar of marshmallow cream. Add your maple syrup and stir to incorporate all ingredients completely (until smooth). Pour it into your pan with parchment paper and refrigerate until firm (at least 3 hours). After your fudge has set, sift some powdered sugar and cinnamon onto the top before cutting and serving!
- 10 oz bag white chocolate chips
- 2 cups granulated sugar
- 1 cup brown sugar
- 1 1/2 sticks of butter
- 7 oz jar of marshmallow cream
- 5 oz can evaporated milk
- 1/2 tsp nutmeg
- 1 Tbsp cinnamon
- 1/2 cup maple syrup
- 1 Tbsp powdered sugar (optional)
- 1 tsp cinnamon (optional)
- Place parchment paper inside of an 8x8 inch pan and set aside.
- In a large saucepan, heat evaporated milk and butter over medium-high heat until butter is melted.
- Add granulated and brown sugar, nutmeg and cinnamon and boil for 3 - 4 minutes, stirring constantly.
- Remove from heat once sugar is completely dissolved.
- Stir in the bag of chips, and then the jar of marshmallow cream.
- Add maple syrup.
- Stir until smooth and then pour into the pan.
- Refrigerate until firm (3 hours or more).
- Once set, top with powdered sugar and cinnamon (if desired) before cutting and serving.