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I am making a recipe for an icebox cake which calls for 2/3 cups sweet Marsala wine or other fortified wine, in which 1 tbsp gelatin is dissolved, and then mixed with cream cheese, pumpkin, whipped cream and sugar. It is poured into the cookie crust and sets in the fridge. I would like to replace the Marsala wine with bourbon, but I am afraid the higher alcohol content will affect the gelatin in some way, such as preventing it from setting.

Do you think bourbon would be an ok substitution? Would you suggest adding more sugar also to make up for the loss of the sweet wine? I typically lean toward cutting back sugar, rather than making something sweeter, though.

asked by Krysten 8 months ago
3 answers 213 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added 8 months ago

Bourbon is a fairly sweet spirit. I wouldn't add any sugar. I have never supped bourbon for wine. Have no idea how differently it would work.

C3530c17 ce9c 45b2 9755 cac310550f38  pi day 2015
added 8 months ago

People make jello shots with vodka, so I think it gels just fine--I found 2 articles on Google that said gelatin can gel liquids that contain up to 40 percent alcohol with no adverse effects and no ratio modifications. So 80-proof bourbon should be fine, but your dessert will be more alcoholic with 2/3 c. bourbon vs Marsala. You might want to cut the bourbon with another liquid. I doubt the loss of the amount of sugar in the wine would make a huge difference in the sweetness of the overall dish, I think it's less than a tablespoon in 2/3 cup

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Nancy is a trusted home cook.

added 8 months ago

As the others have suggested, I would not add sugar to the recipe when making the bourbon replacement.
If you are worried about using that much (2/3 cup) strong spirits, maybe use 1/3 cup bourbon and 1/3 cup black coffee (cooled).

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