The first time I tried Fireball fudge was, ironically, at a Holiday party that I had not planned to attend but my sister insisted that I go with her. Since I get uncomfortable at loud parties, I went straight to the tables with food. I immediately saw the plate of fudge, grabbed a piece, and shoved the whole thing in my mouth. I knew right away that this was not regular fudge… it was amazing, but I could not figure out what was in it exactly. I ate 3 more pieces before my sister came over and explained that the secret ingredient was Fireball whiskey.
The Bourbon Balls and Rum Balls on our Holiday boozy sweet treat platter would be making room for Fireball Fudge!! My kids now help me make all the holiday cookies and sweets, and every year, without fail, they insist that I tell the story of the serendipitous night I discovered this magical new fudge.
I will be completely transparent and tell you that I make Fireball Fudge throughout the year and not just during the Holidays. I highly encourage you to do the same!
Ingredients
3 1/2 cups chocolate chips (I prefer milk chocolate chips)
1 cup sweetened condensed milk (See Note)
1 tsp. vanilla extract
1/4 cup cinnamon whiskey (I use Fireball Whiskey)
1 cup of walnuts (optional)
Directions
Using butter, grease an 8×8 inch baking dish. Set it aside.
In a large microwaveable bowl, melt the chocolate chips in the microwave on high power for 30-seconds. Stir and then microwave for another 30 seconds. Remove the bowl from the microwave and stir the chocolate. If the chocolate is smooth then it is finished, if it is not smooth, keep microwaving the chocolate chips on high power for 10-second increments, stirring well in-between increments until the chocolate is smooth and fully melted. Keep a close watch during the 10 second increments so the chocolate doesn’t overheat.
Next, pour in the sweetened condensed milk, the vanilla extract, and the whiskey. If you are adding nuts, stir them in gently.
Pour the mixture into the prepared baking dish. Cover with aluminum foil and leave on a counter until it is completely set – about 4-8 hours. When it is set, move the dish to the refrigerator for 1 hour before slicing. The hour of refrigeration is optional, but letting it chill helps the fudge slice nicely.
Enjoy!
Store the fudge in an airtight container at room temperature for up to 1-2 weeks unless the room gets warm – if that is the case, store it in the fridge.
Freezing the Fudge – If you are making this in advance, it can be frozen. Wrap the fudge well in freezer wrap (you want to keep moisture out), then place it in a heavy-duty freezer bag, squeeze the air out of the bag, and then seal it and place in the freezer. If kept well sealed, it can be stored in the freezer for about 3 weeks.
Notes
* Make sure you measure the sweetened condensed milk because you only need one cup which is 8 ounces. Cans from the grocery store vary in ounces so you cannot just open the can and pour it in. Also make sure you are buying sweetened condensed milk and not evaporated milk. They are always next to each other and can easily be confused – you do not want to use evaporated milk!
* Before putting the chocolate chips in the microwave safe bowl, make sure that the bowl is completely dry. You will want to do the same for the spoon or spatula that you use to stir the chocolate. Even a small amount of water getting into the melted chocolate will make it grainy or cause it to seize.
* I like the flavor of walnuts in fudge, but you can always use another type of nut. Get creative – it will still be delicious!