Spicy Fireball Fudge

Overhead view of white chocolate fireball fudge.

Quick and easy Fireball fudge takes creamy classic fudge & gives it a fiery upgrade with Fireball cinnamon whiskey, white chocolate, & 3 more ingredients.

Course Candy

Cuisine American - Southern

Prep Time 5

Cook Time 5

Chilling time 8

Total Time 8 10

Servings

Calories 190kcal

Author Marye Audet-White

Ingredients

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

Storage:

Airtight container at room temperature - 5 days
Refrigerator - 3 weeks
Freezer - 3 months

Tips:

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