Festive Fireball Fudge, Where Have You Been All Our Lives?

It’s the most wonderful time of the year! Or at least that’s what you’ll be singing after sampling some Festive Fireball Fudge. One bite will make you wonder why you’re keeping all those other holiday recipes socked away in bits and pieces on your Pinterest boards, in your junk drawer, and tucked in the Christmas magazines in the corner.

When asked to bring a dish to a great Christmas party (or is it bring a great dish to a Christmas party?) we’ve got you covered. Country Rebel shared the recipe and now we’re spreading the news – it’s easy, it’s delicious and it’s going to win you pats on the back and maybe even a “hip-hip-hooray!” Ok, maybe the fudge fans won’t go that far, but you get the gist.

Rather than experimenting with new and complicated recipes that you’re unsure of, take our word for it that Festive Fireball Fudge is a fail-safe recipe of five ingredients that will satisfy your sweet tooth and soothe the savage beast…’er holiday guest. A great mix of cinnamon (that’s the Fireball part for those who only speak in alcohol brands), this fudge will turn out fantastic, as long as you remember to put more Fireball in the recipe than you do in the baker!

Recipie Name

INGREDIENTS:

2 – 11 ounce bags Ghirardelli white chocolate baking chips

1 – 14 ounce can sweetened condensed milk

1/4 cup unsalted butter

1/4 cup Fireball Whisky

1/2 teaspoon pure vanilla extract

Red food coloring

INSTRUCTIONS:

Grease an 8 x 8-inch baking pan and line with foil or parchment paper.

Fill a small pot 1/4 of the way full of water. Bring this to a boil, then reduce the heat to a simmer.

In a large, heat-proof bowl, mix all ingredients except for the red food coloring and set the bowl on top of the simmering pot of water. Stir the mix frequently until the chocolate and butter have melted and your ingredients appear smooth.

Set aside 1/4 cup of this mixture in a small bowl and color it with the red food coloring. Pour the remaining fudge into the prepared pan and drizzle the red fudge on top. Use a toothpick or the tine of a fork to create a swirling effect.

Chill in the fridge for at least 2 hours, and when ready to serve, remove the fudge from the pan and peel off the foil or parchment paper. You can make use of Christmas cookie cutters to cut the fudge into holiday shapes, or simply cut it into squares.

Photo and Recipe Source:

Country Rebel