Delicious gingerbread boozy fudge is full of vodka and so easy to whip up. It makes the perfect holiday gift (for grown-ups) if you really want to spread some holiday cheer.

gingerbread boozy fudge

Oh gingerbread boozy fudge, you may be my favorite of all my boozy fudge recipes. 

The so-fitting-for-the-season flavors of ginger, cinnamon, nutmeg, and cloves combined with chocolate and vodka? Yes, please.

It is so good I couldn’t stop eating it. I had to restrain myself. “Meaghan, it’s 10 am, stopping eating so much vodka.”

If you’d like to make fudge WITHOUT booze, here’s a great recipe for gingerbread fudge. 

video how-tos

basic boozy fudge recipe

Boozy fudge starts with three ingredients:

• Booze
• confectioner’s sugar
• melted chocolate

Here, I added spices to make a “gingerbread” flavor. You can also swap out the booze. Check out more boozy fudge recipes to see the other liquors I’ve used.

As I mention in every boozy fudge post, this stuff is STRONG. The flavor of the alcohol does shine, so it’s not for those that don’t like the taste of alcohol. And the alcohol is never heated, so it does not cook out, which means this should best be labeled appropriately to keep kids and adults who can’t drink alcohol away.

Although, you’d have to eat a good bit to equal a shot (which, as I mentioned above, is not difficult for me).

Can you think of a more perfect thing to make, eat, and give for Christmas? Booze AND fudge? Goes very well with difficult relatives.

how to make gingerbread boozy fudge

you will need:

• 2 cups white chocolate chips (12 ounce bag)
• 2 pounds confectioner’s sugar
• 1 cup vodka, room temperature
• 2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Christmas icing decorations (optional)

Line a 9 x 13 inch baking pan with parchment or wax 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. When the chocolate is almost melted, stir well to let the residual heat completely melt the chocolate.

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. Whisk in the spices.

When the chocolate is melted, quickly pour the chocolate into the sugar and liquor mixture and stir very well.

Scrape the chocolate, liquor and sugar mixture into the prepared baking pan. Spread evenly. If the fudge is too thick for the spatula, just use your hands to spread the fudge in the baking dish.

Let set at room temperature or in the refrigerator at least an hour.

Cut into squares. If desired top with icing decorations. The fudge should be sticky enough that the decoration sticks, but you may also adhere with a dab of melted chocolate, frosting, or light corn syrup.

Yield: 80 pieces

gingerbread boozy fudge

Print

Delicious gingerbread boozy fudge.

Prep Time 15 minutes

Cook Time 2 minutes

Total Time 17 minutes

Ingredients

• 2 cups white chocolate chips (12 ounce bag)
• 2 pounds confectioner's sugar
• 1 cup vodka, room temperature
• 2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Christmas icing decorations (optional)

Instructions

1. Line a 9 x 13 inch baking pan with parchment or wax 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.
2. 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. When the chocolate is almost melted, stir well to let the residual heat completely melt the chocolate.
3. 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. Whisk in the spices.
4. When the chocolate is melted, quickly pour the chocolate into the sugar and liquor mixture and stir very well. Scrape the chocolate, liquor and sugar mixture into the prepared baking pan. Spread evenly. If the fudge is too thick for the spatula, just use your hands to spread the fudge in the baking dish.
5. Let set at room temperature or in the refrigerator at least an hour. Cut into squares. If desired top with icing decorations. The fudge should be sticky enough that the decoration sticks, but you may also adhere with a dab of melted chocolate, frosting, or light corn syrup.

Notes

Make sure the vodka is at room temperature! Cold liquid can make the chocolate seize and harden too soon.

Nutrition Information:

Yield:

80

Serving Size:

1
Amount Per Serving: Calories: 76Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 5mgCarbohydrates: 14gFiber: 0gSugar: 14gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook