If you love the sweetness of white chocolate and the cinnamon heat of fireball whiskey, you'll absolutely adore this easy Fireball Fudge recipe. It's quick to make in the microwave and requires just a few simple ingredients-the smooth, classic fudge texture is sure to satisfy your sweet tooth during the holiday season and all year round!
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store Fireball fudge
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- This foolproof 5-ingredient recipe is easy enough for the most inexperienced cook but has a sweet heat flavor that's sure to impress.
- Fireball cinnamon whiskey is often served at chilly times of the year, so this delightful fudge makes a great fall treat or Christmas party gift.
- No double boiler or oven is needed. Make the fudge mixture right in the microwave and let it set in the fridge for at least eight hours.
With the perfect flavor blend of white chocolate and subtle spicy notes of the Fireball, this easy dessert recipe is the kind of thing you crave big-time once the air gets chilly.
Festive fireball fudge has that sweet, smooth texture you remember from your younger days... and perhaps the Fireball brings back some youthful memories, too!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Can't find Fireball in your local liquor stores? No worries! Any type of cinnamon-flavored whiskey will do.
- If you want a milder flavor, feel free to use Bailey's Irish Cream instead of the whiskey. Bailey's fudge is great for those who don't love whiskey.
- The cayenne in this cinnamon-flavored fudge is optional, but it adds an awesome kick of heat.
- Add a few drops of red food coloring, red sprinkles, or crushed cinnamon candies to the fudge before it sets for a festive, fun finish.
- This recipe works with milk chocolate chips if you prefer traditional chocolate fudge.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Melt.
Stir in.
Blend.
Pour. Chill. Cut.
🤫 Marye's secret for zhuzhing it up -
To make pretty "cinnamon" swirls, squeeze food coloring drops on top of the fudge before it sets. Drag a toothpick in the fudge through the food coloring until you're happy with the swirl effect.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- Large heat-proof bowl
- Silicone spatula or spoon
- 8"x8" baking pan
- Knife
🥫 Leftover love: how to store Fireball fudge
Stack leftover Fireball fudge in an airtight container, separating the layers with wax paper because the fudge pieces tend to stick together.
This easy fudge recipe is great for the busy holiday season because leftovers keep great-at room temperature for about five days, in the fridge for three weeks, and frozen for three months.
Let the fudge thaw at room temperature for a few hours or in the fridge overnight, and enjoy! It's chewier when chilled, but some people prefer it that way.
Marye's Tip o' the day
Ghirardelli is the only brand of white baking chips I like to use for fudge. Many people say that other brands result in gummy fudge rather than smooth. Avoid using candy melts in this recipe, too.
💭 Insider tips: things to know
- If you leave an overhang of parchment paper around the edges, it's much easier to get the fudge out of the pan.
- The alcohol doesn't get cooked out of this fudge recipe, so if you don't drink alcoholic beverages, there are plenty of zero-proof cinnamon whiskies you can buy.
- You can melt the white chocolate chips, butter, and sweetened condensed milk in a small saucepan if you don't like using the microwave.
- Stir often when heating the chocolate, and be careful not to overcook it. Once it burns, there's pretty much nothing you can do to save it.
- Feel free to use small decorative cookie cutters instead of a knife to cut your Fireball whisky fudge. However, simpler shapes (like stars and candy canes) work better than detailed ones.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Fireball Cinnamon Whisky is a brand of cinnamon-candy flavored booze. It's got a little bit of sweetness and a good kick of heat and makes a great pairing with smooth, silky white chocolate!
For a smooth, velvety chocolate fudge, you want to use good quality chocolate and a good sweetened condensed milk-I like Eagle brand best because the ingredients are better than some other types.
The chilling time in this recipe is key! Keep it in the refrigerator for at least eight hours or overnight. Don't cut it too early.
⏲️ Marye's time saving hacks -
Crumple the parchment paper into a ball before using it to line the baking pan. Once it has some wrinkles in it, you can press it into the corners of the pan and it stays in place better than a smooth piece.
📚 More Southern comfort: related recipes you'll love
- Made without condensed milk, Old-Fashioned Fudge is rich and creamy, with melt-in-your-mouth texture you remember from childhood.
- Easy Red Velvet Fudge is your favorite Southern classic reimagined. It only requires four ingredients and less than five minutes to make.
- You can hear holiday bells jingling from the very first bite of Christmas Cookie Fudge, nostalgic in flavor and pretty as a present!
🍽️ No waste: creative ways to repurpose
I'm big on using up leftovers, so here are some fun ways to do it:
- Cut up fudge pieces and roll them into cookie dough
- Chop up the fudge and use it as a topping for trifles
- Slice the fudge into small cubes and stir them into pancake batter
- Melt down the fudge pieces and use it as a cake filling
- Melt the fudge and add a little milk to drizzle it over ice cream
PS-If you have extra Fireball whiskey but aren't keen on shots these days, use up the rest in this delicious Cinnamon Candy Apple Pie. It's just like grandma's classic holiday pie but with a festive cinnamon spice!
📞 Wrapping it up: the last word
Y'all, I committed the top food photographer faux pas - I hurried this recipe because I wanted to eat some of that darn fudge. Did I let it chill overnight?
No.
Did I wait until it was completely set and then cut it carefully?
Again, no.
It is so good it's hard to stay away from but I promise it will taste better and look prettier if you'll just let it chill overnight!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Spicy Fireball Fudge
Print Pin Recipe Rate RecipeIngredients
- 4 cups white chocolate chips
- 14 ounces sweetened condensed milk, Eagle Brand
- ¼ cup butter
- ¼ cup Fireball Whiskey
- ¼ teaspoon cayenne pepper, optional
Instructions
- Line an 8x8 inch pan with parchment paper.
- Place white chocolate chips in a large, microwave-safe bowl.
- Add the sweetened condensed milk. Don't stir it in - just pour it over the top.
- Dot with the butter.
- Microwave on high for 2 minutes. Stir.
- Microwave in 15 second increments, stirring between each, until the white chocolate is melted and the mixture is smooth and uniform.
- Stir in the Fireball (and the cayenne if using).
- Pour into the prepared pan, cover with plastic wrap, and refrigerate overnight.
- Pull the parchment paper from the pan to remove the slab of fudge. Cut into squares.
Notes
- Airtight container at room temperature - 5 days
- Refrigerator - 3 weeks
- Freezer - 3 months
- If you leave an overhang of parchment paper around the edges, it's much easier to get the fudge out of the pan.
- Make sure no drops of water get into the white chocolate. it will seize up and there's no way to save it.
- Stir often when heating the chocolate, and be careful not to overcook it. Once it burns, there's pretty much nothing you can do to save it.
- Fudge tastes best and has the best texture if it chills overnight.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Michelle Gosser says
I've made this quick fudge recipe many times, but never with Fireball whiskey and cayenne! I love you tips about crushed cinnamon and how to make easy "cinnamon" swirls, so the fudge will have a pretty appearance. ❤️