3-ingredient Christmas boozy fudge (or, “drunk Santa fudge”) makes Christmas fun for all
Christmas boozy fudge
Latest in my boozy fudge series to make your holiday extra awesome: Drunk Santa Christmas boozy fudge. Three-ingredients and a few minutes is all you need to make the BEST. Christmas. Gift. Ever.
Vodka, powdered sugar and melted white chocolate equals a melt-in-your-mouth, crazy delicious and STRONG candy heaven. (For grown-ups only, please. These are no-bake, so the booze does not cook out. Which is why it’s the Best. Christmas. Ever.)
If you’re not a fan of vodka, you can substitute gin. If you’re not a fan of alcohol at all, you won’t like this fudge. Because did I mention it’s strong?
I added some Christmas-themed sprinkles, and you can choose any sprinkles you like. This affiliate link is for a pretty good sized bag of sprinkles, way more than you’ll need, but you should have better luck at the craft store.
PRINTABLE recipe at the end of this post.
how to make drunk Santa fudge
you will need:
1 (12 ounce) package (2 cups) of white chocolate chips
2 pounds (about 8 cups) confectioner’s sugar
1 cup vodka or gin, room temperature
Christmas-themed sprinkles (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 vodka into the sugar. The mixture will look like icing.
When the chocolate is melted, quickly pour the chocolate into the sugar and vodka mixture and stir very well. Scrape the chocolate, vodka and sugar mixture into the prepared baking pan. Spread evenly. Work quickly, as white chocolate sets quickly when mixed with liquid.
If desired, sprinkle sprinkles on top and gently press into the fudge.
Let the fudge set at room temperature just until firm, about an hour. Lift from the pan and cut into squares. If the fudge is still too soft, place in the refrigerator to firm.
Makes 60 one-inch pieces.
Want more boozy fudge? You can use almost any alcohol. Here are a few more ideas:
- White chocolate gin boozy fudge with lime zest.
- Jack Daniels boozy fudge.
- Bailey’s boozy fudge.
- Rum boozy fudge with coconut.
- Tequila boozy fudge with lime zest and coarse salt.
- Wild Turkey boozy fudge.
- Peppermint Schnapps boozy fudge.
- White Russian boozy fudge.
- Vodka boozy fudge with orange zest.
Delicious, vodka-filled EASY Christmas boozy fudge. Be sure to use room-temperature alcohol, NOT cold. Cold liquid can seize the chocolate and harden too quickly.
drunk Santa fudge
Serving Size: 3 pieces
Amount Per Serving: Calories: 45Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
Delicious, vodka-filled EASY Christmas boozy fudge.
Be sure to use room-temperature alcohol, NOT cold. Cold liquid can seize the chocolate and harden too quickly.
How festive looking.
Can a person use something besides vodka or gin; something that is non-alcoholic
Hi Colleen, I was juuuust thinking this weekend I wanted to try the recipe without alcohol. I was going to test orange juice. I don’t see why it wouldn’t work (except OJ is pretty thick, but I’ve used Bailey’s before, and that worked). I haven’t tried it yet though. Will let you know when I do!
Is there a way to adapt this recipe using milk or dark chocolate?
Hi Kathy, Absolutely! I’ve used other chocolates before (usually semi-sweet, which balances nicely with the powdered sugar, but milk or dark would work too.) The chemistry changes slightly with different chocolates and alcohols, but the only variant is really how soft the fudge is. And if it’s a bit too soft, I stick it in the fridge.
just substitute, I do it with all of my fudge recipes.
I have a lot of relatives that love egg nog and was wondering if there’s a recipe using that. Would rum be used. If you have a recipe could you share please?
Hi Donya, I have made fudge with rum before (it was delicious). I haven’t made an egg nog boozy fudge yet, but it’s a great idea! I’ll do that in the upcoming week or two and let you know. I’d use rum and maybe add spices, such as nutmeg and cloves. Wilton might make seasonal egg nog candy melts I could use in place of the chocolate, but not sure how that would taste!
Any idea if you could make these ahead of time? Would they last for a few days in the fridge?
Hi Jennifer, Yep! You can definitely make these ahead of time. I just made some for Thanksgiving today (Monday) for Thursday. And yes, keep in the fridge. Should be good for 5 to 7 days or longer. The chocolate can sometimes get a little lighter on top, but it still tastes fantastic!
Do you think Rumchata will work???
Hi Shannon! Yes, absolutely. I’ve done Bailey’s before and it was fantastic. I would suggest maybe using semi-sweet chocolate instead of white chocolate, though, because the sugar and cream liquor make it pretty sweet. I also found the fudge was a bit thicker with the cream liquor, so if you mix the sugar and liquor and it seems thicker than icing, you can add an additional 1/4 cup of liquor. Or, press it into the pan with your hands instead of the spatula. So good.
oops, meant to link to the baileys https://thedecoratedcookie.com/2016/03/fudge-shots-irish-cream-chocolate-fudge/
what is the baileys one plz
Hi Christine, Here you go: https://thedecoratedcookie.com/2016/03/fudge-shots-irish-cream-chocolate-fudge/
I just made this, I used Caramel Vodka and dark chocolate! Winner, winner . . . .. . . . . . Thank you so much!!
YAY!! So glad!! It’s so crazy good, right? I was just about to try some flavored vodkas next. I actually prefer the fudges made with semi-sweet or dark chocolate over white. Caramel vodka is a stroke of genius!
Hey, silly question but how long does it keep for before it’s no good to eat?
Great question Nicole! I keep it in the fridge (although room temp should be fine, too) for a week (sometimes even up to two weeks), but I suggest serving it within 3 days for the best taste.
Thank you 🙂
U wonder if adding a litter vanilla extract would help take the strong booze bite out.
Hi Amy, it’s a good idea and it definitely might. Although there may not be much escaping the strong booze taste :). If I try it on the next batch, I’ll let you know!
White Elephant Fudge! Aww yiis.
ohmygosh, that’s brilliant.
Can you freeze this?
Good question Penny! I have some in the freezer, but I haven’t tested it yet. Will do so today. One thing to note, though, if you add sprinkles on top, the colors will run into the top of the fudge.
OK, here’s my freezer update: I took mine from the freezer and let it thaw (didn’t take long, about 30 minutes) and it tastes great, so the freezing worked well, BUT the coloring from the sprinkles DID run. so you can either just omit the sprinkles OR embrace the running color and call it “festive.” 🙂
What about strawberry vodka with the white chocolate???
Oh, heck yes Elise! What an awesome combination. Maybe even with semi sweet chocolate drizzled on top instead of sprinkles. After Christmas, my plan is to work through all of the flavored vodkas.
Sharon K. says
I’m wondering if substituting a bit of peppermint schnapps for a bit of vodka would be good. Ever tried that? Think it would work? Thanks!
Hi Sharon, funny you should ask! I just made Peppermint Schnapps fudge. You can do any combo, all schnapps, mix of schnapps and vodka, any thing. https://thedecoratedcookie.com/2016/12/peppermint-schnapps-boozy-fudge/
Jane zoon says
What is the purpose of putting it in the refrigerator after it’s made? I need it for a party for tomorrow night just wondering if I have to put it in the refrigerator. When you buy it at the fudge store they’re not in the refrigerator what is the reason for this?
Hi Jane, You do not need to refrigerate it! Room temp is absolutely fine. Sometimes, if the fudge is a bit soft, the fridge helps to harden it. But it should set just fine at room temp.
How about peppermint choc with vodka or rum i have both but wonder what would taste better?? Any suggestions? Thank you
I’ve tried both rum and vodka, but I think with peppermint chocolate, definitely vodka! When I made it with rum, I added coconut. https://thedecoratedcookie.com/2016/02/fudge-shots-chocolate-rum-with-coconut/
Liz Walker says
I used tequila and semi-sweet chips. Grated some lime zest too and added to the powdered sugar xixture. Turned out great.
This is what I love about this fudge, Liz, it’s so versatile! Every liquor I’ve tried so far has worked. Sometimes the consistency changes a bit, but overall it comes out so beautifully. I did the same thing with tequila! (Great minds.) Semi-sweet chips, lime zest and I added some coarse salt on top, too.
Have you tried.this with Malibu Rum? love anything coconut, but I am worried about it being too sweet.
I’ve used regular rum with shredded coconut topping and it was great. However, for flavored liquors like that I would suggest using semi-sweet chocolate chips instead of the white chocolate because of exactly that reason! Too sweet :). https://thedecoratedcookie.com/2016/02/fudge-shots-chocolate-rum-with-coconut/
Can you half the recipe?
Also what size pan would you use? 8×8?
Hi Patti! It’s actually a larger 9 x 13 inch pan. I’ve never tried halving the recipe, but it’s such a simple, basic recipe, I don’t see why it wouldn’t work!
*mine doesn’t set?!
Hi Nic, Chocolate can be quite finicky, and different brands affect how well the fudge sets. (How soft or firm the fudge is depends on the chocolate.) If you refrigerate the fudge it should help!
Is it liquidy?? If so you can stir in more melted chocolate. I haven’t ever had it not set before. I’d let it sit a good long time in the fridge.
Ron Woodward says
I tried this with malibu rum and topped with shredded coconut. They taste fantastic!!!
They do need to be refrigerated as they they are kind of a soft set and sticky. The recipe does make a fair amount if candy I am wondering if cutting the powdered sugar and booze by half would give them a firmer set without having to keep them in the fridge.
Yes, I’ve done that before too! If the fudge is sticky, the culprit is not enough chocolate (or yes, reducing the other ingredients).
Chocolate is so finicky and changes by brand, so it can be hard to get the ratio exactly right.
I also have a recipe for Jack Daniels fudge on my other site that is made in an 8-inch square pan, and you can use those measures as a guide:
I added some crushed peppermint candy and peppermint and 1 teas pure peppermint flavor. It helps cut down the alcohol taste. This is sickly sweet with so much powdered sugar. Can you add more white chocolate and less sugar?
Hi Bonnie, Apologies for the delay! I took off for Christmas. It could be the peppermint addition is amplifying the taste of the sweetness. And are you using vodka or another alcohol that might be sweeter? You could add a bit more chocolate and reduce the sugar, but it may take some experimenting to get the consistency right.