- 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.
- Cutting the Fudge:
- Once the fudge is completely set and firm, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and use a sharp knife to cut it into squares or rectangles, as desired.
- Serve and Store:
- Serve the Fireball fudge at room temperature and store any leftovers in an airtight container at room temperature or in the refrigerator for up to two weeks.
Tips:
- Handling the Mixture: The fudge mixture can set quickly, so work efficiently once you’ve removed it from the heat.
- Consistency: If the fudge is too soft, it might not have reached the soft ball stage during cooking. You can try re-cooking it or refrigerating it for a longer time to firm it up.
- Whiskey Amount: Adjust the amount of Fireball whiskey according to your taste preferences. You can add more for a stronger whiskey flavor.
Enjoy making this fiery, flavorful fudge!
