I have always been a huge lover of whisky fudge (or whiskey fudge to those that may not be from Scotland!). Even as a child, there was something that felt very grown-up and sophisticated about enjoying a little Scotch whisky fudge.
I got the same pleasure from eating Haagen-Dazs Baileys ice cream, does anyone else remember that?
This is a simple recipe, inexpensive, easy and something that is great to give as a gift, especially around the Christmas period.
Whether you choose to use a single malt or a Jack Daniels, whisky fudge is a really delicious grown-up fudge choice and you can even go a little further and make it a whisky and chocolate fudge recipe if you wanted something a little more special.
- 400g Golden caster sugar
- 150ml Whole milk
- 1 tin Condensed milk (397g)
- 50g Unsalted butter
- 4tbsp Whisky
- Large saucepan
- Wooden spoon/Spatula
- 8″ Square baking tin
- Parchment paper
- Baking/Sugar thermometer
- Add your 400g golden caster sugar, 150ml whole milk, full tin of condensed milk, 50g unsalted butter to your saucepan and place on a low heat.
- Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.
- Once your mix is smooth, you want to turn up the heat to a rolling boil.
Allow this to bubble away with gentle stirring for approximately 15 minutes.
The mix should begin to thicken under your spoon.
- Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115°C.
For those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.
So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water.
If when you remove it from the water, you can form a soft ball with your fingers, you are done!
- Remove your pan from the heat and allow the mix to cool for around 5 minutes.
It should begin to form a skin in that time.
- Add your 4tbsp whisky.
Don’t worry too much about the quality of your whisky!
- Then, you want to put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its sheen.
It will begin to look matte and resemble what you would consider fudge at this stage.
- At this stage, you want to add your mix to your square baking tin and smooth it out to cover all the edges.
I like to use the back of the spoon as best I can to achieve a smooth surface on top.
- Now, you can either pop your fudge into the refrigerator to chill or leave it to sit at room temperature.
It should take around 2 hours but I tend to leave this overnight.
- Cut into round 1″ squares.
Store in an airtight container.
This fudge should keep for 1-2 weeks at room temperature.
If refrigerated, fudge can last 2-3 weeks.
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