FIREBALL FUDGE

INGREDIENTS:

3 cups white sugar

3/4 cup unsalted butter

2/3 cup evaporated milk

12 ounces white chocolate chips

1 jar (7 ounces) marshmallow creme

1 teaspoon vanilla extract

1/4 cup Fireball whiskey

Red food coloring (optional)

9×9 inch square baking dish, lined with parchment paper

DIRECTIONS:

Prepare the Pan:

Line a 9×9 inch square baking dish with parchment paper, leaving an overhang on the sides. This will help in easy removal of the fudge later. Set aside.

Combine Ingredients:

In a large saucepan, combine sugar, butter, and evaporated milk over medium heat. Stir continuously until the sugar dissolves and the mixture comes to a boil.

Cook the Mixture:

Once boiling, let it cook for about 4-5 minutes, stirring constantly. Use a candy thermometer to ensure the temperature reaches 234°F (soft ball stage). If you don’t have a thermometer, you can check for the soft ball stage by dropping a small amount of the mixture into a cup of cold water. It should form a soft ball when rolled between your fingers.

Remove from Heat:

Once it reaches the soft ball stage, remove the saucepan from the heat.

Add White Chocolate and Marshmallow Creme:

Stir in the white chocolate chips and marshmallow creme until they’re fully melted and the mixture becomes smooth and creamy.

Flavor and Color:

Add the vanilla extract and Fireball whiskey to the mixture, stirring until well combined. If desired, add a few drops of red food coloring for a deeper color. The amount can vary based on your preference.

Pour into the Pan:

Quickly pour the mixture into the prepared baking dish. Smooth out the top with a spatula or spoon to make it even.

Let it Set:

Allow the fudge to cool at room temperature for about 2 hours until it sets completely. You can also place it in the refrigerator to speed up the process, which will take around 1 hour …