Line a 9x13 inch glass baking dish with parchment paper. Set aside.

In a large saucepan, combine sugar, butter, salt, cinnamon sugar, and heavy cream. Bring to a boil and cook for 4 minutes, stirring constantly.

Remove from heat. Add white chocolate morsels, marshmallow cream, and cinnamon sugar. Whisk until smooth.

Pour the mixture into the prepared pan and refrigerate for 3 hours until set.

Remove from the pan, peel off parchment, and cut into small squares.

In a small bowl, whisk together powdered sugar, maple syrup, and heavy cream for drizzle. Drizzle over fudge pieces and garnish with cinnamon sugar if desired.