Easy Fireball Fudge Recipe

Instructions

1. Line an 8x8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. Lightly grease the lined pan with cooking spray and set aside.

2. In a medium-sized saucepan, combine the white chocolate chips and sweetened condensed milk over low heat. Stir continuously until the chocolate is melted and the mixture is smooth.

3. Remove the saucepan from the heat and stir in the cinnamon whiskey, ground cinnamon, vanilla extract, and a pinch of salt. For a deeper red hue and a hint of color, add a few drops of red food coloring, if desired. Mix well until all ingredients are fully incorporated.

4. Pour the fudge mixture into the prepared baking pan. Smooth the top with a spatula to create an even layer.

5. Place the pan in the refrigerator and chill for at least 2-3 hours, or until the fudge is set.

6. Once the fudge is firm, remove it from the refrigerator and let it sit at room temperature for a few minutes. Use the overhang of the parchment paper or foil to lift the fudge out of the pan. Place it on a cutting board and peel away the paper or foil.

7. Using a sharp knife, cut the fudge into squares or bars of your desired size. For clean cuts, rinse the knife in hot water and wipe it dry between slices.

8. Serve the Fireball fudge immediately or store it in an airtight container in the refrigerator for up to two weeks. Enjoy this delectable treat with a cup of coffee, tea, or a glass of cinnamon whiskey for an extra kick!