Add the cubed chilled butter on top of the sweetened condensed milk and microwave on high for 2 minutes. Your butter cubes will not be completely melted, and that is ok.
STEP THREE: Stir the melted chocolate until very smooth and all the butter and sweetened condensed milk has been fully incorporated.
STEP FOUR: Add the Fireball cinnamon whisky and vanilla extract and stir until the fudge mixture is a uniform consistency.
STEP FIVE: Spread the Fireball fudge into an even layer in the prepared pan. Tap the pan on the counter a couple of times to force any air bubbles in the fudge to the surface.
PRO TIP:
You can score a grid pattern on top of the fudge before refrigerating to help cut clean slices.
STEP SIX: Chill the fudge for 2 hours or until fully set.
STEP SEVEN: Using the overhanging parchment paper, gently lift the Fireball fudge from the pan. Using a very sharp knife, slice the fudge into equally sized pieces.
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