Ironically, my sister demanded that I accompany her to a holiday gathering where I would be forced to sample Fireball fudge for the first time. It’s hard for me to enjoy myself in loud social settings, so I headed straight for the food tables. As soon as I spotted the platter of fudge, I snatched a piece and crammed it into my lips. This was obviously not your typical fudge; it tasted fantastic, but I couldn’t place my finger on what made it so. I ate another three pieces before my sister revealed the alcohol was actually Fireball.
On our holiday boozy sweet treat plate, Fireball Fudge would replace the Bourbon Balls and Rum Balls. My children now assist me in the preparation of all holiday sweets, and each year they insist that I recount the night I stumbled onto this miraculous new fudge.
I will be really honest and say that I make Fireball Fudge all year round, not just for the holidays. Please follow my lead and try it out for yourself!
Ingredients :
3 One-half cup of chocolate chips (I prefer milk chocolate chips)
a single cup of sweetened condensed milk (See Note)
Extract of vanilla, 1 teaspoon
14 cup of spiced whisky (I use Fireball Whiskey)
One serving size of walnuts (optional)
Instructions:
Use butter to oil a square baking dish that’s 8 inches by 8 inches. Put it aside for a moment.
Spread the chocolate chips out in a big microwave-safe bowl and heat them in the microwave on high for 30 seconds. Microwave for a another 30 seconds after stirring. Take the bowl with the chocolate out of the microwave and stir it. If the chocolate is smooth, you’re done; if it is grainy, microwave it for another 10 seconds and give it a good stir before proceeding. Watch the cocoa closely throughout the 10 second intervals to prevent it from getting too hot.
Then add the vanilla essence and whiskey once the sweetened condensed milk has been added. Be careful not to overmix while adding nuts.
Put the contents of the bowl into the baking dish. Leave it covered with aluminum foil for 4-8 hours on the counter to set. After the dish has set, chill it in the fridge for an hour before cutting it. Although it’s not required, chilling the fudge for an hour will make it easier to cut into uniform pieces.
Enjoy!
Fudge can be kept for up to two weeks in the refrigerator if refrigerated after being stored at room temperature.
Fudge can be made ahead of time and stored in the freezer until needed. To freeze fudge, first wrap it securely in freezer wrap (to prevent moisture from seeping in), then transfer it to a heavy-duty freezer bag, squeeze out the air, and then seal the bag. It keeps for about 3 weeks in the freezer if it is firmly packaged.