Fireball Cinnamon Whiskey Christmas Fudge with Candy Cane and Red Peppermint Swirl

• Baking & Spices

  • 2 drops Cinnamon extract
  • 2 level tbsp Confectioners' sugar
  • 1 Food coloring, red
  • 20 oz Ghirardelli white chocolate chips
  • 2 pinches Salt
  • 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 4 oz Almond bark, white

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 14 ounce can Condensed milk, sweetened

• Desserts

  • 1 cup Candy canes

• Beer, Wine & Liquor

  • 1 1 1.5oz shot glass Fireball cinnamon whiskey

Found on abachelorandhisgrill.com

Ingredients

• 20 ounces Ghirardelli white chocolate chips
• 4 ounces white almond bark
• 2 level tablespoons confectioners sugar
• 1 14 ounce can sweetened condensed milk
• ¼ cup unsalted butter, melted
• 1 1.5oz shot glass of Fireball Cinnamon Whiskey
• 2 drops cinnamon extract
• ½ teaspoon pure vanilla extract
• 2 pinches salt
• Red food coloring
• 1 cup candy canes, crushed, ⅓ cup separated for decorating

Directions

• Grease an 8x8-inch baking pan and line with parchment paper. Set aside.
• In a double-boiler over medium-high heat, mix all ingredients except the red food coloring and candy cane. Stir the white chocolate mixture frequently until smooth and a candy thermometer reads 234F. Remove chocolate from the heat immediately, add in ⅔ cup crushed candy cane into the mixture and stir vigorously for 10-15 minutes while the white fudge cools.
• In a separate container, whisk together ¼ cup of the fudge with red food coloring, adding 1-2 drops of food coloring at a time until desired intensity of coloration achieved. Set aside.
• Spoon white fudge into the prepared pan spreading evenly across the surface. Then drizzle the red-colored fudge over top and create a swirl effect using a toothpick or tines of a fork. Decorate top of the fudge with remaining crushed candy cane and refrigerate uncovered for at least 2 hours.
• When prepared to devour, simply slice into squares, remove fudge from the pan and plate on your favorite serving dish.