Step 1: Prepare the Pan
Start by lining a 13×9 glass baking dish with parchment paper. This will prevent the fudge from sticking to the pan and make it easier to remove once it’s set. Set the pan aside for later.

Step 2: Heat the Fudge Ingredients
In a large saucepan, combine the granulated sugar, unsalted butter, pinch of kosher salt, cinnamon sugar mix (¼ cup), and heavy cream. Place the saucepan over medium heat and stir continuously. You want to bring the mixture to a rolling boil, which should take around 4 minutes. Be careful not to let it burn; keep stirring to prevent any of the ingredients from sticking to the bottom.

Step 3: Stir in the White Chocolate and Marshmallow Cream
Once the mixture has come to a boil, remove it from the heat. Stir in the white chocolate morsels and marshmallow cream. It may seem like the mixture won’t come together at first, but don’t worry! Keep stirring vigorously (using an electric mixer works great here) until the fudge becomes smooth and creamy. The white chocolate will melt into the hot mixture, and the marshmallow cream will make the fudge extra silky.

Step 4: Pour the Fudge into the Prepared Pan
Pour the smooth fudge mixture into your prepared 13×9 pan. Use a spatula to spread it out evenly, making sure the top is smooth. Let it cool at room temperature for a few minutes before transferring it to the refrigerator.

Step 5: Let the Fudge Set
Place the pan in the fridge for at least three hours, or until the fudge has fully hardened. You’ll know it’s ready when it feels firm to the touch. If you’re in a hurry, you can place it in the freezer for a quicker set time, but I recommend letting it chill in the fridge for the best texture.

Step 6: Cut the Fudge into Pieces
Once the fudge has set, remove it from the fridge and lift it out of the pan using the parchment paper. Lay it flat on a cutting board. Use a 1 ½-inch circle cookie cutter to cut out individual pieces, or you can cut it into small bite-sized squares if you prefer.

Step 7: Make the Drizzle
In a small bowl, whisk together the powdered sugar, maple syrup, and heavy cream until smooth. If the drizzle is too thick, add a little more heavy cream to achieve your desired consistency. Once it’s ready, pour the drizzle into a ziplock bag and snip off a tiny piece of the corner. Drizzle the frosting over the cut fudge pieces for that perfect sweet finish.

Step 8: Garnish and Chill Again
Sprinkle the fudge with the remaining cinnamon sugar mix to add a little extra flavor and a touch of sweetness. Place the pieces back in the fridge for 15 minutes, or until the drizzle has hardened. After that, you’re ready to serve and enjoy!