BOOZY FUDGE: White chocolate gin fudge with lime zest.
So given I rarely drink hard liquor, and yet I have a cabinet full of the stuff, I’m continuing on with what I shall now call my BOOZY FUDGE series. This Jack Daniels fudge that I made for Tablespoon was so delicious and easy to make, I’m going to have a go with other liquors.
When I do drink the hard stuff, it’s usually a gin and tonic. Specifically, a Tanqueray and tonic. Oh how I love good gin. So that is my first venture. You can use any of your preferred gin. Or bathtub gin. Whatever. I stuck with pretty good gin because the taste really does come through. Powerfully. And the strong taste of gin balances with the creamy, chocolate fudge, making these pretty much the most perfect party food ever. (Ask my Wine Club, taste-tested and approved.)
Because I’m adding a lime finish, technically this fudge is upped to four ingredients. But the most important part–the fudge–is still made with only three ingredients. And please note, the alcohol is not cooked out and these are quite strong. It’s not “fudge enhanced by the taste of alcohol,” it’s “alcohol with a fudge chaser.” So keep away from the kids so no one gets arrested.
And because I love you, I made a hand drawn video showing you how to make this. (The full recipe is below.)
If you find the taste too strong, then we can’t be friends. Kiiiidding. Feel free to squeeze a bit of lime juice on your piece of fudge to cut the gin taste, just like you would if served gin in a glass. Because this is pretty much the same thing. I first made this at two in the afternoon. It was so good I just kept eating it. As I went for my fifth piece I stared at the fudge, stared at the clock, and slowly put it back. Then snatched it up, ate it, and had no more. Until the kids went to bed.
Think of boozy fudge as an updated JellO shot.
BOOZY FUDGE SERIES: white chocolate gin fudge
you will need:
1 (12 ounce) package (2 cups) of white chocolate chips
2 pounds (about 8 cups) confectioner’s sugar
1 cup gin
zest of 2 limes (optional)
what to do:
Line a 9 x 13 inch baking pan with parchment paper. Crease the edges so the sides are also lined and you can later use the parchment paper to lift the fudge out of the pan. If necessary, snip the corners of the paper with scissors.
Place the chocolate chips in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Stir and continue to melt at 30 second, then 15 second, intervals just until melted, stirring well each time.
While the chocolate is melting, place the confectioner’s sugar in a large bowl. Whisk the gin into the sugar. The mixture will look like icing.
When the chocolate is melted, quickly pour the chocolate into the sugar and gin mixture and stir very well. Scrape the chocolate, gin and sugar mixture into the prepared baking pan. Spread evenly. Work quickly, as white chocolate sets quickly when mixed with liquid.
If desired, sprinkle lime zest on top and gently press into the fudge.
Let the fudge set at room temperature just until firm, about 30 minutes. Lift from the pan and cut into squares. Let set fully for another hour. If the fudge is still too soft, place in the refrigerator to firm.
Makes 60 one-inch pieces.
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