This pink gin fudge couldn’t be easier to make and it only uses 4 ingredients…well 5 if you include the food colouring.
I don’t drink too much alcohol but Pink Gin is my absolute favourite, so I had to incorporate it into a recipe somehow. I only have one other fudge recipe on my blog, my Raspberry Ripple Fudge so fudge it was.
Pink Gin Fudge
To make the fudge is so super easy. I melted the white chocolate and condensed milk in a saucepan on medium heat. Stirring occasionally to ensure the chocolate doesn’t burn, until it is completely melted.
Next, I take it off the heat and add in the icing sugar and mix again. It will be lovely and gloopy. Next, I added in the gin and the pink food colouring and mixed again. If you have made my raspberry ripple fudge, this fudge will be a lot softer because of the extra liquid in the fudge, but don’t worry just go with it. When you put it in the fridge the white chocolate will set and it will be the perfect fudge.
I used a gel-based food colouring a little at a time. Using a little at a time means I can build the colour up gradually rather than putting too much in and then being stuck with it. I wouldn’t recommend using a liquid-based food colouring just because you are already adding liquid to the mixture also you need a lot to get it a nice bright colour and it often leaves a funny aftertaste.
Once I got the fudge the colour I wanted I put it into the square cake tin. I used a 20cm tin. If you use a larger one you will find that the fudge is slightly thinner than mine and if you use a smaller tin you will find the fudge is thicker.
Condensed Milk – I used Carnations Condensed Milk.
Icing Sugar – I used Silver Spoon icing sugar
Pink Gin – I used Gordons Pink Gin
White Chocolate – I use a Callebaut
Pink Food Colouring – I used Pro Gel
Sprinkles – I use the sprinkle mix Pretty as a Peach from Sweetapolita
Square tin – I used a 20cm square cake tin. You can use any cake tin you want but if you use a larger one you will find that the fudge is slightly thinner than mine and if you use a smaller tin you will find the fudge is thicker.
Saucepan – I wouldn’t recommend melting the white chocolate and condensed milk in the microwave as you can’t really keep an eye on it. I would recommend using a saucepan and melting the chocolate on a medium heat with the condensed milk.
Spatula – Using a spatula means you can get all the extra mixture that might get stuck to the side of the bowl. Even more yumminess.
Scales – Weighing out your ingredients is so important. If you use too much of one ingredient or not enough of the ingredient then the fudge just won’t turn out how it should
You could make this using any kind of alcohol.
Pink Gin Fudge
For the Fudge
- 397 g Condensed Milk
- 550 g White Chocolate
- 150 g Icing Sugar
- 100 ml Pink Gin
- Pink Food Colouring
To Make the Fudge
- Line your 20cm x 20cm square cake tin withbaking parchment and leave to one side.
- Add the condensed milk and white chocolate to asaucepan and melt the white chocolate on a medium heat. Stirring occasionallyto ensure it doesn’t burn.
- Once the chocolate is completely melted removefrom the heat and add the icing sugar. Mix until it is completely combined.
- Add in the gin and food colouring and mix again. I add the food colouring in a little at a time and stir well in-between. If thecolour isn’t the right shade you can add more food colouring but if you put toomuch in to start with you are sort of stuck with the colour, you can’t reallymake it lighter. The mixture will be softer and runnier than my other fudgerecipes but this is just because of the added liquid.
- Pour the mixture into your baking tin andsmooth.
- Pop it in the fridge preferably overnight untilthe fudge is completely set.
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