This easy Fireball Fudge Recipe is the perfect recipe to make for the holidays or anytime! An easy fudge recipe made with condensed milk and a few other ingredients that is perfect for the cinnamon whiskey lover in your life!
Ever wonder what is the best fudge recipe ever? The answer of course is one with booze in it! It’s like my favorite pastime, combining chocolate and whiskey into delicious fudge. First with creamy Irish Whiskey in this Bailey’s Fudge, and then with straight up whiskey in my insanely popular Jack Daniel’s Fudge recipe and now with cinnamon whiskey in this Easy Fireball Fudge Recipe.
(Pssst . . . I would be remiss if I didn’t also mention my Chocolate Amaretto Fudge for those who aren’t into whiskey.)
HOW DO YOU MAKE HOMEMADE FUDGE?
There are many different ways you can make fudge, but the best way to make easy fudge is with condensed milk and just a few other ingredients.
EASY FUDGE INGREDIENTS
- Chocolate chips (you could also use white baking chips depending on what flavor you making)
- Sweetened condensed milk (make sure to grab the condensed milk and not the evaporated milk!)
- Vanilla extract
WHY THIS EASY FUDGE RECIPE WORKS
In this super easy Fireball Fudge Recipe, we cut back on the amount of sweetened condensed milk we’d normally put in and increase the amount of chocolate chips we are putting in to make sure that the fudge sets. While each piece of fudge doesn’t have enough Fireball Whiskey in it to give you a buzz, it has plenty to give that great flavor everyone loves while still allowing your fudge to set.
MORE SIMPLE FUDGE RECIPES FOR YOU TO TRY
If you like your fudge but don’t want any whiskey in there for the kiddos, try some of these versions.
Easy Fireball Fudge Recipe
Ingredients
- 3 1/2 cups chocolate chips (I used milk chocolate chips)
- 1 cup sweetened condensed milk (or 8 fluid ounces) see note
- 1 teaspoon vanilla extract
- 1/4 cup Fireball Whiskey (or any cinnamon whiskey)
Instructions
- Line an 8 by 8 inch baking dish with aluminum foil.
- In a large bowl melt the chocolate chips in the microwave according to package instructions.
- Stir in the sweetened condensed milk, the vanilla extract, and the whiskey.
- Pour the mixture into the baking dish. Cover with aluminum foil and let set completely (about four to eight hours). Refrigerate for 1 hour before slicing. This last step of refrigeration is optional, but makes the fudge slice nicely.
- Enjoy and store in an airtight container for two weeks.
Notes
did you make this
Easy Fireball Fudge Recipe
More desserts made with booze that you are sure to love!
ShellyE. says
I have made this Fireball Fudge twice, in the past few weeks. I did use semi sweet chocolate chips, both times. I didn’t love the finished product the first time. I decided to use a double boiler the second go around. The chocolate was much smoother once melted and when the other ingredients were added in, it was much better than the microwave version. I did however, add a little more of the fireball when mixing in, the second time around. It was creamy with a cinnamon kick at the end. It was a hit!! Going to try milk chocolate with Kahlua soon.
Dawn says
My fudge didn’t set. I used white chocolate instead of regular chocolate. What can I do to thicken it up do I can at least make Balls and roll them in icing sugar.
How not set is it? I might try just refrigerating it and then spooning into balls for truffles. You could even freeze them for 15 minutes and then dip them in chocolate to coat them. I’m sorry this recipe didn’t work for you, I haven’t tried this with white chocolate.
Sheryl says
I would definitely use milk chocolate. I used semi sweet band you can’t really taste the cinnamon. Fudge is still delicious though
Carol says
I put mine in mini cupcake liners and then containers from the dollar store. They looked great!
DARLEEN VANHALL says
I have made this type of simple fudge for over 20 years! What I have always done is put the chocolate chips in a ceramic or glass dish, pour the sweetened condensed milk over and microwave for 2 min, if not melted go a little longer. Then stir in the vanilla and liquor until shiny, then pour into a waxed paper lined 8 x 8 pan, put another sheet of waxed paper over and push down to even the fudge out and refrigerate, I refrigerate overnight. It is easy to peel the waxed paper and slice the fudge. This is always a big family hit. and it’s so easy to make varieties! If not using alcohol, I use 16 oz morsels, 14 oz sweetened condensed milk, 1 tsp vanilla. Reeses peanut butter chips make great peanut butter fudge!
Cheryl says
I was wondering about getting bulk dark chocolate , breaking it down into smaller pieces, and using that in place of chocolate chips. (How many cups or what amount should I get?)
You can definitely do that, but I would chop the chocolate and measure out the equal amount of cups.
Lucinda Kelso says
Can you make it in a bigger pan. Making it for my employee’s.
I haven’t tried making this in a bigger pan. You can definitely do it in a 9×9 pan, but if you go bigger than that you will need to alter the ingredients.
Brenda says
Is there a difference when using immitation vanilla extract as opposed to pure?
The taste. I love pure vanilla extract and would choose that every time. That said, I don’t think it will affect the outcome of the fudge.
Billie Wills says
Have you made it with white chocolate?
I haven’t tried it with white chocolate because white chocolate is so picky and seizes really easily. If you try it let me know!
Cynthia M Brown says
Could you use cherry vodka instead of fireball?
Yes, I think that would work! Obviously it wouldn’t be fireball fudge, but it sounds delicious.