This easy Fireball Fudge Recipe is the perfect recipe to make for the holidays or anytime! An easy fudge recipe made with condensed milk and a few other ingredients that is perfect for the cinnamon whiskey lover in your life!
Ever wonder what is the best fudge recipe ever? The answer of course is one with booze in it! It’s like my favorite pastime, combining chocolate and whiskey into delicious fudge. First with creamy Irish Whiskey in this Bailey’s Fudge, and then with straight up whiskey in my insanely popular Jack Daniel’s Fudge recipe and now with cinnamon whiskey in this Easy Fireball Fudge Recipe.
(Pssst . . . I would be remiss if I didn’t also mention my Chocolate Amaretto Fudge for those who aren’t into whiskey.)
HOW DO YOU MAKE HOMEMADE FUDGE?
There are many different ways you can make fudge, but the best way to make easy fudge is with condensed milk and just a few other ingredients.
EASY FUDGE INGREDIENTS
- Chocolate chips (you could also use white baking chips depending on what flavor you making)
- Sweetened condensed milk (make sure to grab the condensed milk and not the evaporated milk!)
- Vanilla extract
WHY THIS EASY FUDGE RECIPE WORKS
In this super easy Fireball Fudge Recipe, we cut back on the amount of sweetened condensed milk we’d normally put in and increase the amount of chocolate chips we are putting in to make sure that the fudge sets. While each piece of fudge doesn’t have enough Fireball Whiskey in it to give you a buzz, it has plenty to give that great flavor everyone loves while still allowing your fudge to set.
MORE SIMPLE FUDGE RECIPES FOR YOU TO TRY
If you like your fudge but don’t want any whiskey in there for the kiddos, try some of these versions.
Easy Fireball Fudge Recipe
Ingredients
- 3 1/2 cups chocolate chips (I used milk chocolate chips)
- 1 cup sweetened condensed milk (or 8 fluid ounces) see note
- 1 teaspoon vanilla extract
- 1/4 cup Fireball Whiskey (or any cinnamon whiskey)
Instructions
- Line an 8 by 8 inch baking dish with aluminum foil.
- In a large bowl melt the chocolate chips in the microwave according to package instructions.
- Stir in the sweetened condensed milk, the vanilla extract, and the whiskey.
- Pour the mixture into the baking dish. Cover with aluminum foil and let set completely (about four to eight hours). Refrigerate for 1 hour before slicing. This last step of refrigeration is optional, but makes the fudge slice nicely.
- Enjoy and store in an airtight container for two weeks.
Video
Notes
Nutrition
More desserts made with booze that you are sure to love!
Michele says
Will it taste like whiskey or make you tipsy?
Lisa Longley says
It tastes more like cinnamon than whiskey, and there are about four drinks worth in the whole batch, so you would have to eat probably a fourth of the recipe to feel anything.
Paul says
Challenge Accepted!
Norma Hays says
No and no
PATRICK M FITZGERALD says
In the Cooks Illustrated recipe for quick fudge (also using sweetened condensed milk) they add 1/2 tsp baking soda and 1/8 tsp salt. The baking soda increases the pH of the fudge and makes the texture firmer.
Carol says
Love fudge!
Sharon D Anderson says
I have a question, what about making one using Tequila Rose (Strawberry Tequila? ) or maybe regular Tequila? I’m gonna try to make ure Fireball fudge for Christmas tho! But was wondering about the flavors I suggested?
Lisa Longley says
I haven’t tried it with tequila, but I’m sure it would be delicious!
Lori says
I just tried one with captain Morgan rum. And I can’t taste the spice at all. And it isn’t as firm
I am going to try some with peppermint schnapps
Steffany says
I made the fireball fudge as well as jack daniels fudge with dark chocolate and I also made a rum chata with white chocolate and the fireball marbled in. All 3 were amazing.
Lisa Longley says
I’m so glad you liked it!
Damhán Alla Pendaran says
Its awesome. Tastes like a chocolate covered strawberry
Tammy says
Tequilia Rose YUMM. I was thinking Orange Liqiour would be good too!
Louise Loyer says
Can you make the fudge with something else than the whiskey, such as flavored rum or Irish cream and add chopped walnuts? Would the quantity of ingredients remain the same? Thank you
Lisa Longley says
Yup! I have a version with Baileys that is the same except the type of alcohol.
Syl says
On the Fireball Fudge can I add pecans or walnuts and still leave the recipe measurements the same?
Lisa Longley says
Yes, that should work fine!
Mary Ellen Williams says
Looks great!
Deborah says
Just found your website. Can’t wait to try your fudge recipes
Lisa Longley says
I hope you love them!
David Watson says
When you say set for 4 to 8 hours is that at room temperature ?
Lisa Longley says
Room temperature is fine, though it does cut better if it chills in the refrigerator.
Stacy Wilson says
I’m thinking, yes to the Fireball but also trying it with rum chata. Hopefully it will work, maybe along the lines of the Bailey’s fudge. Think it would work?
Lisa Longley says
I do! Let me know how it turns out!
Steffany says
I did rum chata in white chocolate and marbled in dark chocolate fireball. It was amazing
Lisa Longley says
What a great idea!
Da says
That could be good in a white fudge!
Michelle says
In our house we keep the fireball in the fridge. Lesson learned.. make sure you let it come to room temp prior to adding it to the warm chocolate.
Lisa Longley says
Good tip!
Kristin says
How are you adding vanilla extract (which has water) without seizing the chocolate?
Lisa Longley says
Because it has just such a small amount of vanilla in it, I’ve never had a problem. I’ve also experienced seizing much much more with white chocolate than milk chocolate.
Debbi says
I had a problem with stirring all the ingredients together after following the exact instructions. It seemed to almost “curdle” and I had to stir and stir and stir and it never did smooth out. I had to spread it into the pan – it wasn’t nice to look at either! It was all bumpy and it seemed to settle and separate a bit. Not sure why? I did everything exactly as written.
Lisa Longley says
It could have to do with the chocolate you used. I’m sorry that it didn’t turn out! I’ve used this formula for fudge so many times ad have had such good luck!
sharryn muir says
If you microwave the chocolate to long, it will get clumpy and hard to mix, make sure to stir the chocolate after 1st microwaving it, there is usually enough heat in it to melt all the bits. If the chocolate doesn’t melt completely and you need to microwave it more, do it in small incumbents of 10-15 sec.
Denise Ortega says
How does it turn out out with semi sweet chocolate chips?
Lisa Longley says
I haven’t tried it with semi sweet. Let me know if you do!
Debbi says
I did it with semi-sweet and I love it. It turned out almost like dark chocolate!
barbara says
Fireball fudge:. When said let set 4 to 8 hours, is this in refrigerator?
Lisa Longley says
Putting it the fridge does make it easier to cut, but it’s not necessary.
Toni says
Oops I poured the mixture in a tinfoil lined dish!!! Is it going to be messed up 🙁
Lisa Longley says
Nope that’s how I did it!
Corinne says
I see you can keep in fridge for up to 2 weeks. Can you freeze this fudge
Lisa Longley says
I haven’t tried freezing it. If you do, I would freeze it in a single layer with paper towel underneath so that way when it thaws, the paper towel will absorb the extra moisture.
Darla Helland says
Please be aware that this starts to set quickly. The recipe says there is more than a cup in a can of sweetened condensed milk; there isn’t if you’re using Eagle Brand which says 14 oz but measures out to a cup. I know cause I checked it twice. By the time I got the alcohol in, the fudge had started to thickened and I had a devil of a time smoothing it out. It does taste fabulous and my kids always say it’s the taste that matters.
Deborah Mohr says
I made this Fireball Fudge for a luncheon date, and it came out so well. The taste was so very good, and everyone seemed to love it. One note though………when melting the chocolate chips to use a moderate level in the microwave. I used power level 40% for about 3-4 minutes and stirred often.
Sylvia says
Good morning, I am excited to try your Fire Ball fudge recipe – however in your note about the sweet and condensed milk you are saying 14oz is more than you need – with that said I also am going to try your Bailey’s fudge recipe as well – and it appears that you just did not finish your note for the Fire Ball recipe – and when you say 14oz is more than you need do I only use 8oz /1 cup like in the Bailey’ s note: is that correct?
Lisa Longley says
The can at the grocery store is 14 ounces. You need 8 fluid ounces or 1 cup. This is the case for the Fireball Fudge and the Baileys Fudge.
Lotte says
I made this with amaretto and it tastes amazing! The only problem I have is that the sides start to crystalise the after I cut them, leaving me with hard edges. Is there something I can do to avoid this? I would love to give some of these as a Christmast gift, but the sides will be hard by the time anyone gets them
Lisa Longley says
That’s so weird, I have made so many fudge receipts and I haven’t had this happen. Did you leave it uncovered?
Lotte says
Yes I did, so that might be it then. How would you recommend wrapping them as gifts? Tupperware just doesn’t look so nice 😉
Carol says
I put mine in mini cupcake liners and then containers from the dollar store. They looked great!
Lisa Longley says
So glad you liked it Carol!
ShellyE. says
I have made this Fireball Fudge twice, in the past few weeks. I did use semi sweet chocolate chips, both times. I didn’t love the finished product the first time. I decided to use a double boiler the second go around. The chocolate was much smoother once melted and when the other ingredients were added in, it was much better than the microwave version. I did however, add a little more of the fireball when mixing in, the second time around. It was creamy with a cinnamon kick at the end. It was a hit!! Going to try milk chocolate with Kahlua soon.
Dawn says
My fudge didn’t set. I used white chocolate instead of regular chocolate. What can I do to thicken it up do I can at least make Balls and roll them in icing sugar.
Lisa Longley says
How not set is it? I might try just refrigerating it and then spooning into balls for truffles. You could even freeze them for 15 minutes and then dip them in chocolate to coat them. I’m sorry this recipe didn’t work for you, I haven’t tried this with white chocolate.
Sheryl says
I would definitely use milk chocolate. I used semi sweet band you can’t really taste the cinnamon. Fudge is still delicious though
Carol says
I put mine in mini cupcake liners and then containers from the dollar store. They looked great!
DARLEEN VANHALL says
I have made this type of simple fudge for over 20 years! What I have always done is put the chocolate chips in a ceramic or glass dish, pour the sweetened condensed milk over and microwave for 2 min, if not melted go a little longer. Then stir in the vanilla and liquor until shiny, then pour into a waxed paper lined 8 x 8 pan, put another sheet of waxed paper over and push down to even the fudge out and refrigerate, I refrigerate overnight. It is easy to peel the waxed paper and slice the fudge. This is always a big family hit. and it’s so easy to make varieties! If not using alcohol, I use 16 oz morsels, 14 oz sweetened condensed milk, 1 tsp vanilla. Reeses peanut butter chips make great peanut butter fudge!
Cheryl says
I was wondering about getting bulk dark chocolate , breaking it down into smaller pieces, and using that in place of chocolate chips. (How many cups or what amount should I get?)
Lisa Longley says
You can definitely do that, but I would chop the chocolate and measure out the equal amount of cups.
Lucinda Kelso says
Can you make it in a bigger pan. Making it for my employee’s.
Lisa Longley says
I haven’t tried making this in a bigger pan. You can definitely do it in a 9×9 pan, but if you go bigger than that you will need to alter the ingredients.
Brenda says
Is there a difference when using immitation vanilla extract as opposed to pure?
Lisa Longley says
The taste. I love pure vanilla extract and would choose that every time. That said, I don’t think it will affect the outcome of the fudge.
Billie Wills says
Have you made it with white chocolate?
Lisa Longley says
I haven’t tried it with white chocolate because white chocolate is so picky and seizes really easily. If you try it let me know!
Cynthia M Brown says
Could you use cherry vodka instead of fireball?
Lisa Longley says
Yes, I think that would work! Obviously it wouldn’t be fireball fudge, but it sounds delicious.
Mark Camp says
I used this recipe last year for the holidays. I made Fireball, Jack, Red Stag, and Jager. I added chopped pecans and it was a hit with everyone.
Lisa Longley says
So glad you liked it!
Bambi says
Can I substitute CHOCOLATE Sweetened Condensed Milk for regular?
Lisa Longley says
I haven’t tried that, but I would LOVE to hear how it goes!
Alex says
Stupid question: how many bags of chocolate chips would it take to equal 3.5 cups?
Lisa Longley says
I think a traditional bag is 24 ounces and this recipe calls for approximately 22 ounces. So one should do it.
Sally DAmico says
I decided to try this using the new Bailey’s Irish Cream chocolate chips and substituting vodka for the Fireball and it is fabulous… I did that today and yesterday, I made it Fireball style…
Sharon says
My mouth is watering. Going to try this today!