Fireball Fudge

5 from 1 vote

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 parchment paper. Be sure to leave a little of the parchment paper overhanging the side of the pan. Set aside.
In a medium-sized microwave-safe bowl, add the milk chocolate chips and sweetened condensed milk. Do not stir. Add the cubed chilled butter on top of the sweetened condensed milk. Microwave on high for 2 minutes. Your butter cubes will not be completely melted, and that is okay.
Stir the melted chocolate until very smooth. Make sure all the butter and sweetened condensed milk are fully incorporated.
Add the Fireball cinnamon whisky and vanilla extract. 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.

Make sure to use sweetened condensed milk, not evaporated milk, as the fudge will not thicken properly with evaporated milk.
This recipe was tested using a 1000-watt microwave, which took 2 minutes to melt the chocolate. If your microwave has a different wattage, the time may vary slightly. After the initial 2 minutes, heat in 30-second increments to avoid burning the chocolate.
Before refrigerating, you can lightly score a grid pattern on top of the fudge to make slicing easier later.
For cleaner cuts, run a large sharp knife under hot water, then dry it thoroughly before slicing the fudge.