3-ingredient boozy fudge: white chocolate gin boozy fudge with lime zest topping
gin boozy fudge
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. Like gin boozy fudge with lime zest topping.
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.)
If gin is your thing, check out this roundup of gin and tonic themed foods.
(This fudge rocks, but if you want something booze-free, check out this vanilla fudge recipe.)
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.
Need more boozy fudge? Try vodka boozy fudge, whiskey boozy fudge, tequila boozy fudge, rum boozy fudge and Bailey’s boozy fudge. Which one is your favorite? Try it with any alcohol.
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.
3-ingredient boozy fudge: white chocolate gin fudge
Yummy white chocolate gin fudge with lime zest.
- 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)
- 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.
Use ROOM-TEMPERATURE gin so the chocolate doesn't seize.
Check the brand of white chocolate. I use Nestle morsels. If your chocolate is not Nestle and has cocoa butter as the main ingredient, you may want to add a few more ounces of chocolate to ensure your fudge sets.
Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
Since the white chocolate is quite sweet, can I skip the sugar?
Hi Alice, Great question! In this recipe, though, you do NOT want to skip the sugar because you need it for the fudge’s consistency. However, I also don’t like sweets that are too sweet, and of all my boozy fudge, I liked this one the best. It could be that the gin cuts the sweetness well. But if you’re not a fan of white chocolate, you CAN absolutely substitute semi-sweet chocolate chips instead. It would be more like this https://thedecoratedcookie.com/2016/02/fudge-shots-chocolate-rum-with-coconut/
Kim Kirkham says
How long will the fudge last after its made?
Hi Kim, At least three days in a sealed container at room temp. I actually keep it in the fridge because I like it cold. In there, up to a week? (Though, admittedly, I’ve let it go longer.)
Can I substitute baileys or Kahlua for the gin? Like the same amount or lesser amounts?
Hi! Yes, you can! I’ve used Bailey’s before and used the same amount:
The different alcohols do affect things a little differently. I found the Baileys made the mixture a bit dryer, so you can add just a splash more (not too much or it won’t set). The Baileys/chocolate mixture set more quickly, too, so just work fast. But it tasted fantastic!!
Oh, meant to say yes for Kahlua too… I have one of those blog posts coming up as well, just haven’t posted it yet.
Laura A. says
Hi! I made this and you were telling the truth-it’s VERY boozy! I am thinking of adding a layer of chocolate to tone the gin down a bit. Thought on the taste of this?
SO strong, right?!? I love it strong, BUT I can see how it would be strong for someone. My one concern with a layer of chocolate is that it would harden and crack when cutting unless you made a ganache or something similar for the top. While I haven’t seen many other fudges that use alcohol besides whiskey, the usual whiskey recipe is to have a can of sweetened condensed milk and only 1/4 cup of liquor (like this one https://www.simplejoy.com/jack-daniels-whiskey-fudge/). Maybe it would work to substitute gin and white chocolate? But I haven’t tested it.
This never set for me wasted a lot of money..
Hmm, mine set really, really well without a problem. You can stick it in the fridge to fully set.
Thank you for the great recipe. I just made this for Friday Food on my blog and I put a link to this recipe and recommended your other boozy fudges. It so so easy and pretty spectacular!! It will make marvellous Christmas Gifts!!
Thank you so much Cindy!
This is so tasty, but mine just won’t set.
Any ideas what I could be doing wrong? There is no obvious reaction when I stir in the chocolate.
After the first time, I thought I might not have stirred enough, but having tried again with more stirring, I still have a fail. Love any ideas on what to do better.
Hmmm… mine is almost the opposite, it sets TOO firmly and I end up using my hands sometimes to spread it in the dish. Did you use the TWO pounds of confectioner’s sugar? Not the one pound box, but the TWO pound bag. It’s 8 or 9 cups, I think. That’s the number one thing I can think of for it not to set. I also put mine in the fridge if the fudge is soft and that sets it well. But if you’re having no reaction with the chocolate, my guess is the sugar.
sweet surprises says
Hi I made this last week and followed your instructions apart from substituting some of the gin with a little gin and tonic from a can because i didn’t have enough gin. I also added a little green food colouring to half of it before putting in the tin to set. I put in the fridge to set…it did not set at all. even with it being in the freezer it wont set. its like a sloppy slushie or something 🙁 It tastes great and very boozy but the only way to eat it, is with a spoon!
any idea why its not setting? I thought it was because i used some of the pre made drink from a can, or maybe colourings but now im seeing a lot of people had the same prob..its weird. Ive made other boozy fudges with similar recipe and they set perfectly x
Hi! So sorry it didn’t set! I don’t think the food coloring is the culprit, especially if you didn’t add that much. I’m almost positive the culprit would be the gin and tonic from the can. While I’ve found that different boozes have different effects on the consistency (softer or harder), they all set eventually (again, some softer some harder). The ONE time I had a problem with setting was when I was making a batch for photographs. I ran out of vodka and added just a tiny bit of water to get to a cup. That extra liquid did it. My guess is that the tonic part of the gin and tonic was like the water I added. That’s just a guess though! The flexibility of the recipe also makes it a bit of a mystery!!
Can the Confectioners Sugar be substituted with the Condensed Milk instead?
Hi Akshata, You can make fudge with a combo of condensed milk and chocolate chips… but I’ve NOT tried it with the added liquor. Hmm, it’s something I’ll experiment with. I’m not sure how the liquid from the alcohol would affect the combination, and I worry it will be too runny and not set, so I can’t give a “yes” quite yet. 🙂
r d says
hI..you can use condensed milk and skip the sugar..it works out really well.. melt the chocolate chips with the condensed milk and stir in the gin while still hot and then pour into setting dish. It sets pretty well..though depends on the amount of chocolate..I use 1 can milk to 400 grams chocolate…works really well..sets.. and if not..put in fridge..Lasts pretty long in fridge.
Definitely! I usually use 14 ounces of condensed milk to about 16 ounces of chocolate. Love that version!! thanks so much!
I made this (using Pimm’s instead of gin) and had the same issue as everyone else… it did not set at all, even after being in the freezer. So disappointed.
Hi Anya, Did you use 2 pounds of confectioner’s sugar?
Is confectioners sugar same as castor sugar ve
It is not the same! Castor sugar is a very fine sugar, what we would call “superfine” in the US. Confectioner’s sugar is even finer, often called powdered sugar or icing sugar. If you are in the UK, I believe it’s called icing sugar. When you open the package it has a poof of dust.
Mine also didn’t set up-super disappointing. I wish I’d read the comments before making this. I followed directions exactly and even after cooling in the fridge several hours, still very soft.
Hi Laura, If it doesn’t set, the culprit is the chocolate. White chocolate can be very finicky. I use Nestle brand morsels, which do not have cocoa butter. Pure white chocolate does have cocoa butter. So if the brand you used has cocoa butter, it could be that you needed to use more. I’m going to go make a note on the recipe and hope that helps others. You can melt the fudge over a double boiler, add more chocolate and hope it resets again.