Try something new with this spicy, creamy, white fudge. This medicated recipe features a traditional white fudge made with cinnamon oil and and decorated with cinnamon candies to give this treat a kick! Spice up your taste buds with this dreamy, delectable dessert.

Yields 12-15 pieces

Here’s What You Need:

1 (14 oz) can sweetened condensed milk

12 oz bag of white chocolate chips

2-4 oz baking bars Ghirardelli white chocolate

2 jars red hot cinnamon candies (i.e. Red Hots, or Cake Mate cinnamon decors)

12-14 drops cinnamon flavoring oil

2 tablespoons cannabis-infused coconut oil (melted)

How to Make Red-Hot White Fudge

To begin, line an 8×8 pan with wax paper, making sure that the wax paper covers all the way up the sides of the pan.

Next, pour the sweetened condensed milk into a medium-size sauce pan.

Then grab the white chocolate chips, and break up the white chocolate bars, adding them both to the condensed milk in your sauce pan.

Place the sauce pan over medium-low heat on your stove top and melt the 3 ingredients together until the chocolate and milk are smooth.

Once the ingredients are creamy and smooth, add the 2 tablespoons of cannabis-infused coconut oil and mix until the oil is fully combined with the chocolate (the coconut oil will add a nice sheen to the fudge, too!)

After the coconut oil is combined, remove the sauce pan from the heat.

Next, stir in the 12-14 drops of cinnamon oil, tasting the chocolate afterwards and adjusting if you desire more spice (keep in mind you will also be adding the cinnamon candies).

Then, add 1½ bottles of your cinnamon candies (you will be using the remaining ½ bottle of candies to decorate the tops of your white fudge).

Once the candies are mixed in, pour the white fudge batter into your prepped baking dish, spreading the fudge out with a spatula to ensure a smooth top and filled in corners.

Place the remaining cinnamon candies on top of the fudge, while trying to keep in mind how you will be slicing up your pieces (I recommend standard rectangle pieces).

Place the white fudge into the refrigerator and chill the fudge for at least 2-3 hours, or until firm.

Remove the white fudge from the refrigerator and carefully lift the sides of the wax paper to remove it from the pan. Carefully remove the wax paper from the fudge itself.

If you are giving the fudge as a gift, I suggest you cut off the edge pieces, as they will appear to be a little wrinkled in appearance. Nonetheless they are still delicious!

Proceed to cut the cinnamon white fudge into pieces that fit your liking.

Serve immediately, and enjoy! You can store the fudge pieces in the refrigerator for up to one week.

Check out other posts from Weedist’s Great Edibles Recipes series!