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In a medium saucepan over medium heat, melt the white chocolate with the condensed milk, stirring frequently. Once melted, stir in 1 tsp of cinnamon and then the vanilla.
Meanwhile, place a square piece of parchment over an 8"x 8" baking pan.
Pour the melted fudge into the pan.
Mix together the sugar with the remaining tsp of cinnamon and sprinkle over the top of the fudge.
Refrigerate until firm and completely set, about 2 hours.
Remove from the fridge and lift the fudge from the pan by grabbing the sides of the parchment paper.
Cut into squares. Store in airtight container. Enjoy!