Fireball Fudge

Indulge in the perfect blend of creamy milk chocolate and the spicy cinnamon kick of Fireball whisky with our delectable Fireball fudge.

Prep Time5

Chill Time2

Total Time2 5

Course: Dessert

Cuisine: American

Keyword: Fireball Fudge recipe

Servings:

Calories: 71kcal

Line an 8x8, straight-sided baking pan with a piece of parchment paper. Be sure to leave a little of the parchment paper overhanging over the side of the pan. Set aside.
In a medium-sized, microwave-safe bowl, add the milk chocolate chips, followed by the sweetened condensed milk. Do not stir. Add the cubed chilled butter on top of the sweetened condensed milk and microwave on high for 2 minutes. Your butter cubes will not be completely melted, and that is ok.
Stir the melted chocolate until very smooth and all the butter and sweetened condensed milk has been fully incorporated.
Add the Fireball cinnamon whisky and vanilla extract and stir until the fudge mixture is a uniform consistency.
Spread the Fireball fudge into an even layer in the prepared 8x8 pan. Tap the pan on the counter a couple of times to force any air bubbles in the fudge to the surface.
Chill the fudge for 2 hours or until fully set.
Using the overhanging parchment paper, gently lift the Fireball fudge from the pan. Using a very sharp knife, slice the fudge into equally sized pieces.

Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up with evaporated milk.
A 1000-watt microwave was used for this recipe, and it took 2 minutes to melt the chocolate. If your microwave is a different wattage, it may take slightly more or less time to melt your chocolate chips. We suggest heating in 30-second increments after the 2-minute mark to prevent burning the chocolate.
You can score a grid pattern on top of the fudge before refrigerating to help cut clean slices.
To help slice the fudge, run a large sharp knife under hot water. Be sure to dry the knife before cutting.