Fireball Fudge
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I made this Fireball fudge on a whim for a holiday cookie exchange and it disappeared before I finished the second cup of coffee. It’s a quick, boozy twist on classic chocolate fudge: silky semi-sweet chocolate and sweetened condensed milk get a warm cinnamon bite from Fireball whiskey, then mini marshmallows and chopped nuts add playful texture. Make it for adult parties, holiday trays, or when you want a small, showy treat that’s easy to pull together.
Why you’ll love this dish
This fudge hits a lot of sweet spots—literally. It’s rich, creamy, and has a cinnamon-spiced warmth from the whiskey that cuts through the sugar. Because it’s made on the stovetop and needs only chilling to set, it’s fast enough for last-minute holiday trays and fancy enough to be a conversation piece.
“The perfect mix of boozy warmth and chocolate — everyone asked for the recipe.” — holiday cookie exchange attendee
Reasons to reach for this recipe:
- Fast: about 10–15 minutes active work, then chill.
- Minimal equipment: saucepan, spatula, and an 8×8 pan.
- Crowd-pleasing: familiar chocolate fudge with an adult twist.
- Versatile: add nuts, sprinkles, or swap spirits.
If you enjoy boozy confections, you might also like a different spin on chocolate treats like this Baileys fudge.
Step-by-step overview
This recipe is straightforward: melt chocolate with sweetened condensed milk over low heat until smooth, take it off the heat and stir in Fireball, vanilla, and a pinch of salt. Fold in mini marshmallows and nuts if using, press the mixture into a lined pan, add festive sprinkles, then chill until firm. Expect soft fudge after about 2 hours in the fridge; longer chilling firms it up for cleaner slices.
What you’ll need
- 2 cups semi-sweet chocolate chips — you can use chopped chocolate bars for a silkier texture.
- 1 cup sweetened condensed milk — do not substitute evaporated milk; it won’t be as sweet or set the same.
- 1/2 cup Fireball whiskey — gives the cinnamon heat. For less bite, reduce to 1/4 cup.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup chopped nuts (optional) — walnuts, pecans, or almonds, toasted if you like extra flavor.
- Red and white sprinkles (for garnish) — optional for holiday flair.
Substitutions and notes:
- To make this dairy-free, use sweetened condensed coconut milk and dairy-free chocolate chips (texture and flavor will differ).
- If you need non-alcoholic fudge, use 1/4 cup cinnamon syrup plus 1–2 teaspoons water for the cinnamon note but know the flavor won’t be identical.
- For a richer chocolate profile, use half semi-sweet and half dark chocolate.
Compare how other fudges layer flavors for inspiration, such as this banana fudge.
Step-by-step instructions
- Line an 8×8 inch baking pan with parchment paper and set aside. Make sure the paper hangs over two sides for easy removal.
- Place a medium saucepan over low heat. Add the chocolate chips and sweetened condensed milk.
- Stir continuously with a silicone spatula until the chocolate melts and the mixture is glossy and smooth, about 4–6 minutes. Keep the heat low to avoid seizing.
- Remove the pan from the heat. Stir in the Fireball whiskey, vanilla extract, and salt until fully combined.
- Gently fold in the mini marshmallows and chopped nuts if using. Fold just until distributed so the marshmallows keep some texture.
- Pour the fudge into the prepared pan and spread it evenly with the spatula. Tap the pan lightly on the counter to remove air pockets.
- Sprinkle red and white sprinkles on top if you want a festive look.
- Refrigerate for at least 2 hours, or until completely set. For firmer slices, chill 4 hours or overnight.
- Lift the fudge from the pan using the parchment overhang. Cut into 1-inch squares with a sharp knife, wiping the blade between cuts for clean edges.
Best ways to enjoy it
- Serve on a holiday candy tray alongside cookies and caramels. The cinnamon whiskey contrasts nicely with buttery shortbread.
- Plate a few squares with fresh berries and a small scoop of vanilla ice cream for an indulgent dessert.
- Pair with coffee or a lightly sweet dessert wine — the heat of the Fireball complements cocoa richness.
- For gifting, layer fudge squares between parchment in a tin or box; they make a thoughtful, homemade present for neighbors and friends.
How to store & freeze
- Room temperature: Keep in an airtight container for up to 48 hours if your kitchen is cool.
- Refrigerator: Store in an airtight container for up to 2 weeks. Separate layers with parchment paper to avoid sticking.
- Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container or bag. Freeze up to 3 months. Thaw in the refrigerator overnight before serving.
Food safety note: because this fudge contains dairy, store refrigerated if you won’t eat it within a couple of days. Alcohol in the recipe does not preserve the fudge — it’s a flavoring, not a substitute for refrigeration.
Pro chef tips
- Low, steady heat is key. Chocolate can seize if it gets too hot. If you worry about burning, use a double boiler.
- Stir constantly when melting. A silicone spatula works best to scrape the pan sides clean.
- Measure the Fireball by volume and add it off the heat to avoid boiling off the alcohol flavor too aggressively.
- If marshmallows begin to melt while folding, pop the mixture into the fridge for 10 minutes to firm slightly, then finish folding.
- For perfectly even squares, chill the fudge until firm, then use a warm sharp knife (run under hot water and dry) for clean cuts.
If you want more ideas for chocolate-centric fudge, check out this Cadbury chocolate fudge for inspiration.
Flavor swaps
- White Chocolate Fireball Fudge: swap semi-sweet chips for white chocolate and reduce Fireball to 3 tablespoons to avoid overpowering the white chocolate.
- Salted Cinnamon Bark: top with flaky sea salt and crushed cinnamon candies instead of sprinkles.
- Bourbon or Rum: substitute bourbon or spiced rum for Fireball for a different warming note.
- Nut-free: omit nuts and add toasted coconut or toasted seeds instead.
- Peppermint Holiday: add 1/2 teaspoon peppermint extract and top with crushed candy canes for a Christmas twist.
- Vegan: use sweetened condensed coconut milk and vegan chocolate chips; choose a non-dairy whiskey-flavored syrup if avoiding alcohol.
Your questions answered
Q: Will the alcohol cook off?
A: You add the Fireball off the heat (or after removing from heat) so most of the alcohol remains as flavor. If you heat it extensively, more alcohol will evaporate. This fudge is an adult treat — not suitable for children or pregnant people if you want to avoid alcohol entirely.
Q: Can I skip the marshmallows?
A: Yes. The marshmallows add chew and airiness. If you skip them, the fudge will be denser and more traditional — consider adding chopped toasted nuts or caramel bits instead.
Q: My fudge is grainy. What went wrong?
A: Graininess can come from overheating the chocolate or seizing. Keep the heat low, stir constantly, and if it looks grainy, you can try stirring in a teaspoon of neutral oil or a little extra sweetened condensed milk off the heat to smooth it.
Q: How firm will this set?
A: This recipe yields a creamy but firm fudge after refrigeration. For very firm squares, chill overnight. For soft, sliceable fudge, 2–3 hours is usually enough.
Q: Is this safe to give as gifts?
A: Yes — just label that it contains alcohol and dairy. For mailing, freeze the fudge and ship with insulated packaging and cold packs.
Conclusion
If you want more simple variations or a slightly different approach to boozy fudge, these resources are helpful: Easy Fireball Fudge Recipe – Simple Joy, FIREBALL FUDGE: Three ingredient boozy fudge with fireball whiskey, and Four-Ingredient Fireball Fudge • Sarahs Bake Studio.
Fireball Fudge
Ingredients
Method
- Line an 8×8 inch baking pan with parchment paper and set aside, ensuring the paper hangs over two sides for easy removal.
- Place a medium saucepan over low heat. Add the chocolate chips and sweetened condensed milk.
- Stir continuously with a silicone spatula until the chocolate melts and the mixture is glossy and smooth, about 4–6 minutes.
- Remove the pan from the heat. Stir in the Fireball whiskey, vanilla extract, and salt until fully combined.
- Gently fold in the mini marshmallows and chopped nuts if using, just until distributed.
- Pour the fudge into the prepared pan and spread it evenly with the spatula. Tap the pan lightly on the counter to remove air pockets.
- Sprinkle red and white sprinkles on top if desired.
- Refrigerate for at least 2 hours, or until completely set. Chill 4 hours or overnight for firmer slices.
- Lift the fudge from the pan using the parchment overhang. Cut into 1-inch squares with a sharp knife, wiping the blade between cuts for clean edges.
