White Chocolate Gin and Tonic Fudge
A lime gin fudge was created and a layer of tonic flavoured fudge was added on the top. I don’t know how much this tastes like a gin and tonic (a bit) but is it ever delicious.
Gin Fudge:
28 oz white chocolate
1 (14 oz) can sweetened condensed milk
½ cup gin
2 Tbsp. lime juice, freshly squeezed
2 tsp. lime zest
¼ tsp. sea salt
Tonic Fudge:
2 cups tonic water
10 oz white chocolate
1 (7 oz) can condensed milk
Line an 8x8" or 9x9" square baking pan with parchment paper or foil to create a sling for easy removal. Butter or spray the foil with cooking spray, if using foil.
In a double boiler with a large bowl, combine the chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is melted. Remove from the heat.
When everything is melted and smooth, stir in the gin, lime juice, lime zest and salt.
Pour into the pan and place in the freezer while you prepare the top layer.
For the Tonic Fudge Layer:
Place the tonic in a heavy bottomed sauce pan over medium heat. When the tonic becomes syrupy, remove from heat and set aside.
In a double boiler with a large bowl, combine the chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is melted. Remove from the heat.
Stir in the tonic syrup.
Remove the lime gin fudge from the freezer and spread the tonic fudge layer on top.
Chill in the refrigerator for at least 4 hours or preferably overnight until it sets.
After it has chilled, lift the foil and the fudge out of the pan and cut into squares to serve.
Cook's Notes:
- If you don’t have a double boiler, it is very easy to make one. Just add a bit of water to a sauce pan and place a heat resistant bowl on top so it is resting on the edges of the pan, but not touching the water. Heat water on low. Put chopped chocolate or chocolate chips in the bowl, stir often and watch it melt. Remove bowl from the heat once the chocolate is melted to prevent burning.
- You will see the best results with higher end chocolate like Godiva and Ghirardelli, but this absolutely can be made with other brands.
- This recipe works best with full-fat Eagle brand sweetened condensed milk. I’ve tried this with other brands and always get the best results with Eagle.
- Double check that you are buying sweetened condensed milk and not evaporated milk.
- I recommend using a full-fat sweetened condensed milk to help the fudge set properly as light versions will result in a softer fudge that may not set properly.
- To Store: Keep in an airtight container in the fridge and enjoy within two weeks.
- To Freeze: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze for up to 3 months. To use, bring wrapped fudge to room temperature.