Step 1

Line a 13x9-inch glass baking dish with parchment paper and set it aside.

Step 2

In a large saucepan, combine granulated sugar, unsalted butter, a pinch of salt, 1/4 cup of the cinnamon sugar mix, and heavy cream. Heat until the mixture is combined and then bring to a rolling boil, stirring continuously for 4 minutes.

Step 3

Remove the saucepan from the heat and quickly stir in the white chocolate morsels, marshmallow cream, and 2 tablespoons of the cinnamon sugar. Whisk vigorously, using an electric mixer for the smoothest results, until the mixture is creamy and well combined.

Step 4

Pour the fudge mixture into the prepared baking dish and refrigerate for about 3 hours, or until it is fully set and hardened.

Step 5

Remove the set fudge from the pan and place it on a cutting board. Choose to cut it into circles using a 1 1/2-inch cookie cutter or into small, bite-sized squares.

Step 6

Whisk together the powdered sugar, maple syrup, and heavy cream until smooth. Transfer the mixture to a zip-top bag, snip a small corner off, and drizzle over the cut fudge pieces. Quickly sprinkle over the remaining teaspoon of cinnamon sugar mix and refrigerate for another 15 minutes until the icing hardens.