Melt in your mouth Fireball Fudge is hard to resist! This easy to create, flavourful treat is a morsel of deliciousness that makes it hard to eat just one!!

This easy recipe does not require a candy thermometer and can be made in minutes.

Then just let it harden for a couple of hours and enjoy this smooth candy loaded with chocolate and some Fireball whiskey!

The addition of some cinnamon hearts kicks the flavour up a notch.

This recipe can yield 42 servings, but of course it will depend on how you choose to cut it up.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before starting to cook the Fireball Fudge I greased an 8 x 8 inch baking pan and lined it with a parchment paper sling.

Then I put some cinnamon hearts into a plastic bag.

Next I used a mallet to crush the cinnamon hearts.

I placed a medium sized sauce pan on the stove, added a half pound of butter, some of the crushed cinnamon hearts, brown sugar, evaporated milk, cocoa and Fireball whiskey and turned the heat to medium.

I occasionally stirred these ingredients together until the butter had melted.  Once the butter melted I stirred it continuously until it started to bubble.

When it started to bubble I stopped stirring and allowed it to boil for 8 minutes.

After 8 minutes I removed the fudge from the heat and poured it into a large Pyrex measuring cup.

Then I stirred in a bit of Fireball whiskey.

I added almond milk and white chocolate chips to a measuring cup.

Then I melted the white chocolate chips and almond milk in the microwave on low power.

Once the white chocolate had melted I stirred in some Fireball whiskey.

Next I gradually added 2 3/4 cups of icing sugar to the fudge and stirred until it was well incorporated.

I scraped the hot fudge into the greased 8 x 8 inch baking pan lined with a parchment paper sling.

Next I scraped the melted white chocolate on top of the fudge.

Then I spread the white chocolate out evenly over the fudge.

I sprinkled the remaining crushed cinnamon hearts over top of the white chocolate.

Then I let the fudge harden for a couple of hours.

Once the fudge was hard I used the parchment paper sling to lift it out and onto a cutting board. 

I used a very sharp knife to cut the Fireball Fudge into squares.  You will choose the size of the squares based on your situation.

The blend of chocolate and cinnamon provide a unique taste experience.

This layered candy adds a festive flair to dessert trays any time of the year, but is a favourite treat for Valentine’s Day or the Christmas season.

Melt in your mouth Fireball Fudge is a smooth, creamy treat that will satisfy your sweet cravings!  Serve it up and be ready for it to disappear quickly!!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Fudge Recipes For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Fireball Fudge:

• 1/2 lb butter
• 3 or 4 tbsp crushed cinnamon hearts, divided
• 3 cups brown sugar
• 2/3 cup evaporated milk
• 5 tbsp Fireball whiskey, divided
• 1/4 cup cocoa
• 2 3/4 cups icing sugar
• 3/4 cup white chocolate chips
• 1 tbsp almond milk

How to Make Fireball Fudge:

1. Grease an 8 x 8 inch baking pan and line it with a parchment paper sling.
2. Place a medium sized sauce pan on the stove and dump the butter in.
3. Turn the burner to medium heat.
4. Add 1 tbsp of the crushed cinnamon hearts, brown sugar, the evaporated milk, 2 tbsp of the Fireball whiskey and the cocoa. Stir occasionally until butter melts and then stir continuously.
5. Once it begins to boil stop stirring and allow to boil for 8 minutes.
6. Remove from heat and pour into a pyrex measuring cup or bowl.
7. Stir in 2 tbsp of the Fireball whiskey.
8. Melt the white chocolate with the tbsp of almond milk.  Use the microwave on low power for 10 second intervals, stirring often.
9. Remove from microwave and stir in 1 tbsp Fireball whiskey.
10. Gradually stir the icing sugar into the fudge until fully integrated.
11. Scrape into the prepared pan. 
12. Scrape the melted white chocolate on top of the fudge and spread it out evenly.
13. Sprinkle the remaining crushed cinnamon hearts over top of the white chocolate.
14. Allow to set for a couple of hours.
15. Once hardened use the parchment paper sling to lift the fudge out onto cutting board and cut into squares with a sharp knife.
16. Serve and enjoy!