Gin Boozy Fudge

Introduction

If you’re a fan of rich, creamy fudge and enjoy a little twist of sophistication, then this Gin Boozy Fudge is the perfect treat for you. Combining the smooth texture of traditional fudge with the unique botanical flavors of gin, this dessert is a grown-up indulgence that’s sure to impress at parties, holiday gatherings, or as a luxurious gift. Whether you’re a gin lover or just looking to elevate your homemade confections, this recipe is a must-try.

The History

Fudge has been a beloved treat since the late 19th century in the United States, with its origins traced back to college students who may have “fudged” a batch of caramels. Over time, fudge evolved into a canvas for creativity, with countless variations incorporating nuts, chocolate, marshmallows, and more. The idea of boozy fudge—infusing spirits into the classic confection—became popular in the 20th century, especially around holidays and special occasions. Gin, with its herbal and aromatic profile, makes a surprisingly delicious addition, offering a unique flavor twist that complements dark chocolate and citrus notes beautifully.

Ingredients Breakdown

Creating a successful batch of Gin Boozy Fudge starts with selecting high-quality ingredients that complement each other. Here’s a breakdown of what you’ll need:

• Dark Chocolate: Provides a rich base that balances the strong flavor of gin. Use high-quality chocolate for the best results.
• Heavy Cream: Adds a creamy texture and helps the fudge set properly.
• Unsalted Butter: Enhances the smoothness and richness of the fudge.
• Golden Corn Syrup: Helps prevent sugar crystallization, ensuring a smooth texture.
• Granulated Sugar: Sweetens the fudge and contributes to its structure.
• Gin: The star ingredient. Choose a premium gin with a balanced botanical profile.
• Sea Salt: Enhances flavor and balances sweetness.
• Vanilla Extract: Adds depth and warmth to the overall flavor profile.
• Cocoa Powder (optional, for dusting): For a finishing touch that adds a hint of chocolate and a professional look.

Step-by-Step Recipe

1. Prepare Your Pan: Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Combine Wet Ingredients: In a medium saucepan, melt the butter and golden corn syrup over medium heat until smooth.
3. Add Dry Ingredients: Stir in the sugar and heavy cream, mixing until fully combined and the sugar begins to dissolve.
4. Cook the Mixture: Bring the mixture to a gentle boil, stirring constantly. Once it reaches a full boil, stop stirring and let it boil for 3–4 minutes, or until it reaches 234°F (soft-ball stage) on a candy thermometer.
5. Remove from Heat: Carefully stir in the chopped dark chocolate, gin, sea salt, and vanilla extract until the chocolate is fully melted and the mixture is smooth.
6. Pour into Pan: Quickly pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
7. Chill: Refrigerate for at least 3–4 hours or until firm.
8. Cut and Serve: Once set, lift the fudge out using the parchment paper overhang, cut into squares, and dust with cocoa powder if desired.

Tips

• Use a Candy Thermometer: Accurate temperature is crucial for the perfect fudge texture. Soft-ball stage (234°F) ensures the fudge will set properly without being too hard or too soft.
• Stir Carefully: Stirring after the mixture comes to a boil can cause sugar crystals to form, leading to a grainy texture. Once the boil begins, only stir to prevent burning—do not overdo it.
• Choose the Right Gin: Go for a smooth, well-balanced gin. Avoid overly juniper-heavy varieties unless you want a very strong herbal note.
• Let It Set Fully: Don’t rush the chilling time. The fudge needs time to firm up properly for clean cutting.
• Wrap for Gifting: Wrap individual pieces in clear cellophane and tie with a ribbon for a sophisticated homemade gift.

Variations and Customizations

• Lemon Zest Gin Fudge: Add the zest of one lemon to the mixture for a citrusy twist that pairs beautifully with gin.
• Orange Liqueur Swap: Replace part of the gin with orange liqueur like Cointreau or Triple Sec for a different flavor profile.
• White Chocolate Gin Fudge: Substitute dark chocolate with white chocolate for a sweeter, creamier version.
• Nutty Addition: Fold in chopped toasted walnuts, pecans, or hazelnuts for added texture.
• Almond Gin Fudge: Add a few drops of almond extract along with the gin for a marzipan-like flavor.
• Layered Fudge: Make a second batch with white chocolate and layer it over the gin-infused dark chocolate for a striking visual effect.

Health Considerations and Nutritional Value

While this Gin Boozy Fudge is a delicious treat, it should be enjoyed in moderation due to its high sugar and fat content. Here’s a general nutritional breakdown per serving (1 of 16 pieces):

• Calories: ~250–300 kcal
• Fat: ~15–20g (mostly from chocolate, butter, and cream)
• Sugar: ~20–25g (from sugar, corn syrup, and chocolate)
• Protein: ~2–3g
• Alcohol Content: ~0.2–0.5 oz of gin per serving, depending on the amount used

Keep in mind that alcohol does not fully evaporate during the fudge-making process, so this is not suitable for children or those avoiding alcohol. For a non-alcoholic version, you can substitute the gin with a small amount of water or a non-alcoholic gin alternative.

Ingredients

• 2 cups granulated sugar
• 3/4 cup heavy cream
• 1/4 cup golden corn syrup
• 1/4 cup unsalted butter
• 1 cup chopped dark chocolate (70% cocoa or higher)
• 2–3 tablespoons gin (adjust to taste)
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• Cocoa powder (optional, for dusting)

Directions

1. Line an 8×8-inch baking pan with parchment paper.
2. In a medium saucepan, melt butter and corn syrup over medium heat.
3. Add sugar and cream, stirring until sugar begins to dissolve.
4. Bring mixture to a boil, stirring constantly at first, then allowing it to boil without stirring for 3–4 minutes or until it reaches 234°F.
5. Remove from heat and stir in dark chocolate, gin, sea salt, and vanilla until smooth.
6. Pour into prepared pan and smooth the top.
7. Refrigerate for 3–4 hours or until firm.
8. Cut into squares and dust with cocoa powder if desired.

FAQ

Can I use milk chocolate instead of dark chocolate?

Yes, you can, but keep in mind that milk chocolate will make the fudge sweeter and less intense. You may want to reduce the amount of sugar slightly if you use milk chocolate.