Cranberry and Orange Gin Fudge Recipe
This sophisticated fudge blends creamy white chocolate with the bright acidity of orange zest and the tart bite of dried cranberries. Infused with a botanical gin kick, it is a luxurious adult confection that makes for a stunning holiday gift.
- Prep
- 10 min
- Bake
- 10 min
- Serves
- 36
- Level
- Easy
- Per serving
- 125 kcal
Method
Line an 8x8 inch square baking tin with parchment paper, leaving an overhang on the sides for easy removal.
In a heavy-based saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and unsalted butter.
Heat the mixture gently, stirring continuously until the chocolate and butter have completely melted and the mixture is smooth and glossy.
Remove the pan from the heat. Immediately stir in the gin, orange zest, and vanilla extract until the liquid is fully incorporated.
Gently fold in the dried cranberries, keeping a small handful aside to decorate the top if desired.
Pour the fudge mixture into the prepared tin and level the top with a spatula. Scatter the remaining cranberries over the surface.
Allow the fudge to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 4 hours, or ideally overnight, to set.
Once firm, lift the fudge out of the tin using the parchment paper and cut into 36 even squares using a sharp, warm knife.
Notes from the kitchen
For a deeper flavor, soak the dried cranberries in the gin for 30 minutes before starting the recipe.
Use a high-quality white chocolate with a high cocoa butter content to ensure the fudge sets properly and has a creamy mouthfeel.
Do not let the mixture boil; white chocolate is delicate and can seize or separate if exposed to high heat.
Store the fudge in an airtight container in the fridge to maintain its firm texture and freshness.
