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You'll fall head over heels for this Chocolate Violet Gin Fudge
Feb 14, 2017
Valentine's Day wouldn't be complete without some scrumptious sweets! Lucky for us, The Gin Baker is back again with a gorgeous fudge recipe that simply shines thanks to the Kalevala Gin that's soaked through. Get the recipe and see what The Gin Baker himself has to say about his beautifully boozy recipe.
Chocolate lovers rejoice! Valentine's Day is here - one of the only days along with Christmas where it is acceptable to eat chocolate all day.
Now it is no secret that I have the biggest sweet tooth and chocolate is most definitely my Achilles’ heel - I just can’t seem to get enough. There is however one thing that comes above chocolate and all others and that is gin! Give me a bottle of gin over a box of chocolates or bouquet of roses any Valentine’s Day.
Fortunately, for singletons and couples alike, this month’s Craft Gin Club delivery provides all the ingredients needed for a perfect night in this Valentine's. With the beautiful bottle of Kalevala Gin all the way from Finland, and a large bar of Lindt Roasted Hazelnut Chocolate, what more could you want? Well, how about a sweet treat that combines the two!
Well, that is exactly what I've been working on for this month's bake. Although dark chocolate and gin may not seem like a natural partnership, with its juniper-forward punch, the Kalevala Gin really held its own in this recipe. And with its lighter floral notes, the addition of liqueur de violette to the recipe plays well on the rosebud and raspberry botanicals to bring an extra layer of sweetness to the fudge.
So why not go the extra mile this year and treat your loved ones to something special by making your own Valentine treats? It doesn't matter if this is for your significant other, or a group of friends - this recipe deserves to be made, eaten and enjoyed by all.
Chocolate Violet Gin Fudge
Ingredients:
200g Butter
350g Caster Sugar
75g Cocoa Powder
100g Candied Violets
100g of Marshmallows
200ml Evaporated Milk
400g of Dark Chocolate, finely chopped (the Lindt Roasted Hazelnut Chocolate in this month’s box works beautifully)
4tbsp of Liqueur de Violette
75ml of Kalevala Gin
For decoration:
15g of Edible Violets or other edible flowers
Preparation time: 10 minutes.
Cooking time: 20 minutes
Setting time: 2-4 hours
Directions:
1) In a heavy based saucepan, melt the butter over a very low heat. Once melted, whisk in the sugar and cocoa until fully dissolved.
2) Once the mixture is a smooth consistency, add the marshmallows and evaporated milk and stir continuously until the marshmallows have completed melted. It is important to keep stirring at this point to stop the marshmallows from sticking to the bottom of the pan.
3) Once the marshmallows have melted, strain the mixture through a fine sieve into a large bowl. Add the finely chopped chocolate and whisk until completely melted.
4) Add the candied violets, liqueur de violette and gin and using either a whisk or a mixer, combine well and whisk until the fudge begins to stiffen.
5) Pour the mixture into a greased lined 15x20 cake tin or plastic contained. Smooth the top and sprinkle with the edible flowers.
6) Leave to cool to room temperature, and the refrigerate until firm. To serve, remove the fudge from the fridge and using a hot knife, cut into square, and then dust with cocoa.
Depending on how large you cut your fudge squares, this will make about 20 good sized piece of fudge. Your fudge should be firm enough to cut and ready to serve after about 2-4 hours. This can then be kept in the fridge in an airtight container for up to 4 weeks.
Enjoy responsibly!
