Fireball Fudge

5 from 5 votes

Fireball Fudge with 5 ingredients and only 5 minutes in the microwave! The best chocolate fudge with a boozy bite!

Prep Time5

Chill Time2

Total Time2 5

Course: Dessert

Cuisine: American

Servings: (1x1 inch) pieces

Calories: 71kcal

Line an 8x8, straight-sided baking pan with a piece of parchment paper. Be sure to leave a little of the parchment paper overhanging over the side of the pan. Set aside.
In a medium-sized, microwave-safe bowl, add the milk chocolate chips, followed by the sweetened condensed milk. Do not stir. Add the cubed chilled butter on top of the sweetened condensed milk and microwave on high for 2 minutes. Your butter cubes will not be completely melted, and that is ok.
3 cups milk chocolate chips, 4 tablespoons unsalted butter, 14 ounce can of sweetened condensed milk
Stir the melted chocolate until very smooth and all the butter and sweetened condensed milk has been fully incorporated.
Add the Fireball cinnamon whisky and vanilla extract and stir until the fudge mixture is a uniform consistency.
¼ cup Fireball cinnamon whisky, 1 teaspoon vanilla extract
Spread the Fireball fudge into an even layer in the prepared 8x8 pan. Tap the pan on the counter a couple of times to force any air bubbles in the fudge to the surface.
Chill the fudge for 2 hours or until fully set.
Using the overhanging parchment paper, gently lift the Fireball fudge from the pan. Using a very sharp knife, slice the fudge into equally sized pieces.

Storage:

To Store: You can store this fudge in an airtight container, in the refrigerator, for up to 2 weeks.
To Freeze: You can freeze your fudge for up to 2 months, tightly wrapped in aluminum foil.

Tips:

I highly suggest using a good-quality milk chocolate chip brand for this recipe. I find that the generic brands do not melt as well, and the chocolate can tend to seize up when using the microwave to melt. You can use a semi-sweet chocolate chip, or a combination of both chips, as well for this recipe.
I like to line my pan with parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
Be sure you use sweetened condensed milk and not evaporated milk. Your fudge will not set if you use evaporated milk.
To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.
This Fireball fudge can be served at room temperature or chilled.