Make the Fudge Base : Grease and line a 9x9-inch pan with parchment paper, leaving overhang for easy removal. In a large saucepan, combine the sugar, butter, cinnamon sugar mix, salt, and heavy cream. Heat over medium, stirring until the butter is melted and the mixture is smooth. Bring the mixture to a boil, stirring constantly. Let it boil for 5 minutes, then remove from heat. Stir in the white chocolate morsels until fully melted and smooth. Quickly mix in the marshmallow cream until evenly incorporated.

Pour and Cool : Pour the fudge mixture into the prepared pan and smooth the top with a spatula. Allow it to cool at room temperature for 30 minutes, then transfer to the refrigerator to set for 2–3 hours.

Prepare the Drizzle : In a small bowl, whisk together the powdered sugar, maple syrup, heavy cream, and cinnamon sugar mix until smooth. Adjust the consistency by adding a few drops of cream if needed.

Drizzle and Serve : Once the fudge is set, remove it from the pan and cut it into squares. Drizzle the maple-cinnamon mixture over each piece for a decorative finish. Let the drizzle set before serving.