Easy Fireball Fudge Recipe (2024)

FAQs

What is the secret to good fudge? ›

Fireball Cinnamon is a malt-based 33 proof product, whereas Fireball Whisky is a whisky-based 66 proof product. Unlike Fireball Whisky, Fireball Cinnamon can be sold in beer, malt beverage and wine stores for our fans who want a wider variety of convenient shopping locations.

However, according to HuffPost, the reason why the American Fireball was recalled was because it contained higher than allowed propylene glycol, an additive that appears both in foods and in antifreeze.

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

Fireball was recalled due to concerns it contained an ingredient used in antifreeze. This ingredient is propylene glycol, otherwise known as part of the mixture used to de-ice airplanes. In 2014, Fireball was recalled in European countries because propylene glycol levels were deemed too high.

At 66 proof, Fireball has 20 percent less alcohol than a true whiskey, which typically clocks in at somewhere between 86 and 100 proof.

Ultimately, whether or not you refrigerate your homemade Fireball depends on your preferences and how quickly you plan to consume it. If you're going to consume it relatively quickly, storing it in a cool, dark place should suffice.

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

apparently. if you mix one part fireball. in three parts pineapple juice. it tastes like pumpkin pie.

What soda taste best with Fireball? ›

That's right — Fireball and cream soda make a dessert-like drink that brings out the best of both beverages. It's such a good combination that Fireball itself recommends it. The company suggests making your co*cktail with one part Fireball and three parts cream soda and pouring the whole thing over ice.

Fireball Whisky is being pulled from shelves in Europe because it contains too much propylene glycol – an additive that prevents evaporation and is a stabilizer in foods. But it's not going anywhere in the United States.

The maker of Fireball Cinnamon Whisky has been sued for fraud for selling a beverage that, at a glance, looks like the spicy Fireball spirit famed for its ubiquity at college parties, but which doesn't actually contain much of a key ingredient: whisky.

Propylene glycol is an ingredient in the increasingly popular liquor Fireball Cinnamon Whisky.

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).

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.

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse 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!