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

Startled I awoke and rushed from my bedroom door late on this December 24. It was a clatter upon my roof, what sounded like the prancing of eighteen tiny reindeer hoofs.
Yet much to my dismay what I saw was a bright and shiny magical sleigh. On this Christmas Eve a jolly old elf arose and jumped from this sled, head-on into weather any normal man would dread. Icy, cold and windy, that plump, white-bearded man bound from city to city, and here he was climbing on my chimney.

He slid down brick by brick with ease, landing ever so gentle and quiet, a surprise for a jelly-bellied Saint with such an unbalanced diet.
From head to foot dressed in red and tarnished in soot, his eyes twinkled, the dimples upon his cheeks so merry, his nose looked like a northern Michigan sweet cherry; I guess I had always thought Kris Kringle was just imaginary?

As my household slept, he puffed on his pipe and worked so briskly warming next to the tree with a shot of whiskey.
I peered from the stairs as he steadily unpacked the satin sack which he had hoisted and carried upon his back.
He stuffed each stocking with such joy and care, I just prayed mine wasn’t filled with a lump of coal, socks or underwear. As this was the year I tried so hard to be so so nice, I just knew he read my Christmas list not once, but twice, maybe even thrice.

I gazed in awe while he set every last gift in it’s place, Father Christmas went about his craft with a look of glee upon his round, chubby face.
To my surprise our home the last on his global quest, it was here and now that he would rest.
With the job now complete and before his long trek back home, he loosened his sash, took off his hat, and it was next to my fireplace that he pulled up a chair and sat.

Fireball Cinnamon Whiskey Christmas Fudge

Renowned for a love of holiday sweets, his eye was caught by my wintery white treats placed so perfectly and neat.
With a dash of spice and everything nice, one by one he ate and ate, devouring even the crumbs from his well-earned plate.
Satisfied and replenished he slowly stood, I felt like a 7-year old reliving my childhood. He tightened his belt, and just as quickly as he dropped by, that cheerful fellow winked and kindly nodded goodbye.

Merry Christmas

In an dash he was up the chimney, gone from sight, back into his sleigh for a long flight under the glow of moonlight, his words echoed, “Merry Christmas to all and to all good night!”

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

Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Servings: 8 x8 Pan of Fireball Winter Fudge
Author: A Bachelor & His Grill

Ingredients

  • 20 ounces Ghirardelli white chocolate chips
  • 4 ounces white almond bark
  • 2 level tablespoons confectioner's sugar
  • 1 14 ounce can sweetened condensed milk
  • 1/4 cup unsalted butter melted
  • 1 1.5 oz shot glass of Fireball Cinnamon Whiskey
  • 2 drops cinnamon extract
  • 1/2 teaspoon pure vanilla extract
  • 2 pinches salt
  • Red food coloring
  • 1 cup candy canes crushed, 1/3 cup separated for decorating

Instructions

  • 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 2/3 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 1/4 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.

Notes

Special Note: Because of the whiskey's natural properties, the fudge can be finicky in setting. Five very important recommendations:
1. Do not add more alcohol than called for. The whiskey is for flavor, not for getting crunk by chocolate under the Christmas tree.
2. Ghiradelli white chocolate is the only chocolate I've found that will set in this recipe. You can try other brands, but risk the fudge not setting.
3. Employ a candy thermometer to ensure the fudge achieves appropriate temperature. Also be aware that the fudge will continue to rise in temperature for a short time after being removed from the heat (pull from burner at 234F).
4. The fudge should be stirred frequently throughout the cooking process, particularly as mixture begins to show signs of simmering. Vigorously whisk the fudge for 10-15 minutes during the cooling process, if any less you're risky gummy chocolate.
5. Last, but not least, if not using a double-boiler, only heat the chocolate 30 seconds at a time in the microwave or if cooking directly in a pan or pot upon stovetop, ensure to cook over a lower temperature and slowly elevate the chocolate to temperature, cautious to avoid burning!

From my family to yours – Wishing you a Merry Christmas and happy holiday season surrounded by family, friends and those you love the most. Cheers and I’ll look forward to seeing all safe and sound in 2017!

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.