Triple Decker Gingerbread Whiskey Fudge

I’ve been soooo excited to share my Triple Decker Gingerbread Whiskey Fudge recipe with you all!

White chocolate gingerbread fudge sandwiched between dark chocolate whiskey fudge, topped with a sprinkle of coarse salt and edible glitter = OMG!!

I’ve literally eaten my weight in this fudge, perfecting the recipe. Now it’s time to turn the calorie consumption over to you and your family/friends. Sharing is caring, right?😉

Even if you’re not a fab baker – there is no doubt you will be able to whip up this showstopping holiday sweet treat with ease.

Side note: As many of you know, I don’t drink alcohol (I’ve been booze free for 5 years) – however, I occasionally ‘eat’ alcohol (ha! ha!) in holiday desserts such as this fudge and/or trifles (I use Jack Daniel’s when making this fudge Click here for product info.). You’re welcome to omit the booze (fudge will still be A-MAZ-ING) and/or use an alcohol free whiskey such as Monday Zero Alcohol Whiskey (click here for info).

Char’s Triple Decker Gingerbread Whiskey Fudge

‘Tis the eating (fudge) season! note: it’s important to use room temperature whiskey when making the dark chocolate layer. Also, semisweet chocolate can be used (in place of bittersweet) – but I find the bittersweet & whiskey combo compliment each
other perfectly.

Chocolate Whiskey Layer

• 10 oz. (300 g) bittersweet chocolate, roughly chopped
• 1 (300 mL) can sweetened condensed milk
• 1 tsp (5 mL) pure vanilla extract
• Pinch of salt
• ½ cup (125 mL) Jack Daniel’s Whiskey *room temperature*

Directions:

1. Line an 8 X 8-inch square baking pan with parchment paper on the bottom and up sides of the pan (see parchment paper video tip below).
2. Using a double boiler, melt chocolate and condensed milk.
3. Stir in vanilla and salt.
4. Remove from heat and let stand for about 3 minutes.
5. Slowly stir in whisky (I like to use a rubber spatula) approx 2 tbsp (30 mL) at a time, until evenly combined.
6. Press/spread approximately half of the chocolate/whiskey layer into the prepared pan (mixture will likely be thick – it’s fudge, remember) and smooth with the back of a spoon, OR press into pan with your hand.
7. Chill for at least 2 hours. Set remaining fudge aside.

Gingerbread Layer

• 12 oz. (360 g) white chocolate, roughly chopped
• 1 (300 mL) can sweetened condensed milk
• 2 tbsp (30 mL) molasses
• 1 tbsp (15 mL) ground ginger
• 1 tsp (5 mL) ground cinnamon
• ¼ tsp (1 mL) each of ground cloves and allspice
• ½ tsp (2 mL) pure vanilla extract
• Pinch salt

Garnish:

• 1 tsp (5 mL) coarse salt, and edible glitter (I use Wilton edible glitter – click here)

Directions:

1. Using a double boiler, melt white chocolate, condensed milk, and molasses.
2. Once melted, stir in spices, vanilla, and salt until combined.
3. Remove from heat and let stand for about 3 minutes (to cool just slightly).
4. Spread over the chilled chocolate layer and smooth top (this layer will be much more smooth/fluid than dark chocolate layer).
5. Chill for at least 2 hours.
6. Once chilled, reheat the remaining half of the chocolate/whiskey layer until smooth.
7. Gently place on the top of the gingerbread layer and smooth top until it evenly covers the gingerbread layer – I find using my (clean) hands easiest.
8. Sprinkle salt evenly on top and chill for at least 4 hours (ideally overnight).
9. Once chilled, cut into squares. Spray with edible glitter.
10. Makes a lot. Store in an airtight container in refrigerator for up to 3 months (or freeze for up to 6 months).

Where to Find ‘Delicious & Doable’ Across Ontario

Find ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ on Amazon (click here) or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury,

Heading to Muskoka this winter? Click here for a list of my upcoming cooking classes at The Creative Cook!!
Hope to see and feed many of you soon!

Charmaine Broughton is a Muskoka/Toronto-based cooking show host & guest expert and author of ‘Delicious & Doable ~ Recipes For Real and Everyday Life‘.

‘Delicious & Doable ~ Recipes For Real and Everyday Life’ is on Amazon! Get your copy today!