INSTRUCTIONS
Line an 8×8 inch baking tray with parchment paper.
In a small bowl, make the topping by mixing the sugar and cinnamon. Set aside.
In a large heavy pan, heat the sugar, butter and evaporated milk over medium heat.
Bring the mixture to a boil. Leave on the heat until the mixture reads 234°F-238°F on a caramel thermometer (about 5 minutes). Stir constantly.
Once the temperature reaches 234°F, remove from heat and add the white chocolate chips until they are almost all combined.
Beat in the marshmallow sponge, vanilla and cinnamon.
Transfer the dulce de leche to the prepared pan. Cover with the mixture of cinnamon and sugar, pressing lightly on the surface. Allow the dulce de leche to cool at least 2 hours before cutting and serving.