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Make Your Own Gin Fudge

You know we love to add gin to all our snacks and we’ve just come across a new one, gin fudge. How could we possibly resist?! This boozy fudge is dangerously easy to make, so much so, we’re all enjoying it at Gin Fest headquarters!

Time: 20 mins prep and 1 ½ hours to set. Makes: Approx 50 (3cm) cubes.

INGREDIENTS AND EQUIPMENT

200ml gin - we recommend a seriously citrusy one like Braeckman's Lemon Jenever
340g Chocolate chips (works with white or dark chocolate)
900g Icing sugar
Zest of 2 oranges
A shallow baking tray - we used a 23 x 33cm tray with 3cm depth
Heatproof bowl
Medium sized pan
Greaseproof baking paper

Gin Fudge

METHOD

Line the baking tray with greaseproof paper. Run your thumbnail along the inside edges of the tray to crease it. To make life easier, make sure your paper hangs over the edge slightly, so you can use it to lift the fudge out later.

Pour about 20ml water into a medium sized pan and heat until it simmers.

Melt your choc chips in a small bowl placed over a pan of barely simmering water (a bain marie), making sure the water doesn't touch the bottom of the bowl. Stir it every now and then as the chocolate melts. When there’s only a few, unmelted chips left, remove the bowl from the pan and stir, there’ll be enough heat in the bowl to melt the rest.

You could also do this in the microwave: Microwave your choc chips for 30 seconds, stir and pop back in for 30 second, then 15 second intervals until melted, stirring each time.

While the chocolate’s melting, add your icing sugar and gin to a bowl and whisk together until it looks like icing.

As soon as the chocolate is melted, pour it into the icing sugar and gin mix and stir well. Then pour it all into the baking tray and spread evenly. This has to be done immediately or the chocolate will start to set!  

Sprinkle your orange zest on top and gently press into the fudge.

Then you just let the fudge set at room temp, ta da! After 30 mins it should be just firm, lift it from the tray, pop onto a plate and cut into squares. Let it set for another hour and it’s ready to eat, mmmmm. (If it is still a bit soft just put it in the fridge to firm up - it all depends on how you like your fudge!)

Finally, make yourself a cuppa, sit back and indulge...

Make Your Own Gin Fudge

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