We naturally enjoy our Gin in an array of amazing cocktails but we also enjoy creating fantastic foods using Gin.
This recipe caught our eye and we loved the fudge so much we just had to share it.
Have fun and enjoy it.
You will need -
2 cups of white chocolate chips
8 cups confectioner's sugar
1 cup Nonesuch Dry Gin
zest of 2 limes (optional)
To make -
Line a 9 x 13 inch baking pan with parchment paper.
Place the chocolate chips in a microwave-safe bowl and microwave at medium power for until melted, stirring well at regular intervals.
While the chocolate is melting, place the confectioner's sugar in a large bowl. Whisk the gin into the sugar. The mixture will look like icing.
When the chocolate is melted, quickly pour the chocolate into the sugar and gin mixture and stir very well. Scrape the chocolate, gin and sugar mixture into the prepared baking pan. Spread evenly. Work quickly, as white chocolate sets quickly when mixed with liquid.
If desired, sprinkle lime zest on top and gently press into the fudge.
Let the fudge set at room temperature just until firm, about 30 minutes. Lift from the pan and cut into squares. Let set fully for another hour. If the fudge is still too soft, place in the refrigerator to firm.
Makes 60 one-inch pieces.
(Thank you Yummly Rich Recipes)
Tasmanian produce, whether it is from the sea, farms or orchards is amazingly good and is recognised nationally and internationally.
The small batch spirits distilled at Nonesuch Distillery are made with the care and attention to detail that ensures they continue the gourmet tradition of other Tasmanian producers.
When there are such great ingredients available it is just natural to match them for a foodie delight.
This recipe uses delicious mussels from Tasmania's pristine East Coast waters and wonderful Tasmanian olive oil along with our Tasmanian Dry Gin to create a dish based on the classic Dirty Martini cocktail.
(By the way, a true Martini uses gin. .... always gin)