Easy Fireball Fudge Recipe (2024)

FAQs

What is the secret to good fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Fireball Cinnamon Whisky has 33% alcohol by volume, while “Fireball Cinnamon” has 16.5% alcohol by volume and is a malt beverage, not a real Whisky product.

To create a fun rendition of a whiskey sour, add ½ ounce of fresh lemon juice to Fireball and cranberry juice. The addition of lemon gives the beverage a tart flavor, helps to balance out the sweetness of cranberry juice co*cktail and Fireball, and complements the cinnamon undertones perfectly.

Drop a piece of hot fudge into a glass filled with ice water. It should form a soft ball that can easily flatten between your fingers. Repeat this test every two minutes, each time using a clean spoon, until the fudge has the desired consistency.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Fireball is 100% safe to drink. Fireball does not contain any antifreeze at all, and the suggestion is ridiculous. Sadly, this is the media's way of crafting attention grabbing headlines, but it simply is not true.

Clocking in at a lower 33 percent ABV, Fireball is more of a flavored whiskey, or, to get technical, a “specialty” distilled spirit. This is also why Fireball shots are just so easy to knock back. Some mornings, we might even say too easy.

The Sazerac Company purchased the brand rights and formula from Seagram in 1989. It was marketed as "Dr. McGillicuddy's Firewater Whisky". Later, in 2007, the product was rebranded as "Fireball Cinnamon Whisky".

A Fireball Root Beer Float is an adult version of a childhood favorite. Chilled mugs filled with vanilla ice cream is topped with fireball whiskey and hard root beer. Yields 2 mugs but can be halved or doubled.

Is Dr. Pepper and Fireball good? ›

Spicy Fireball cinnamon whiskey and sweet Dr. Pepper combine to make the perfect ratio for a yummy mixed drink that is easy to make.

co*ke. Generally, whiskey and co*ke are a good pair, and Fireball's heat doesn't change that. In fact, it blends well with co*ke's familiar flavors (we can't prove it, but we bet there's a little cinnamon in co*ke's secret recipe).

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan. Why? Stirring at the wrong time causes the sugar to form large crystals. That's the "graininess" that inexperienced fudge-makers complain about.

For example, at 235° F, the syrup is at the "soft-ball" stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.