Festive Fireball Fudge

INGREDIENTS:

2 (11 oz.) bags Ghirardelli White Chocolate baking chips

1 (14 oz) can of sweetened condensed milk

1/4 cup unsalted butter

1/4 cup Fireball Whisky

1 teaspoon pure vanilla extract

Red food coloring

INSTRUCTIONS:

Grease an 8×8 baking pan and line with parchment paper or aluminum foil.

Fill a small saucepan 1/4 full of water and bring to a boil. Reduce heat to a simmer.

In a large heat-proof bowl, stir together all ingredients (except for red food coloring)

Place bowl on top of simmering pan of water. (or use a double boiler if you have one)

Stir frequently until the chocolate and butter have melted and mixture is smooth.

Place 1/4 cup of melted mixture in a small bowl and add red food coloring, mixing until it's completely red. Pour remaining fudge into the pan. Drizzle red fudge on top and use a toothpick to create swirls.

Chill in refrigerator for at least 3 hours. When ready to serve, remove from pan and peel off parchment paper. Cut fudge into squares and enjoy!