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Indulge friends with this Homemade Whisky Fudge. Made using the traditional method, this fudge recipe is delicious carrying the flavour and aroma of whisky (whiskey). It’s perfect for offering as a gift to loved ones or even treating yourself.
Christmas is definitely the time to indulge, have fun and be merry. Confectionery, and perhaps a little alcohol, certainly tick the indulgence box. It is also a perfect time to make chocolates and candy as gifts for friends and loved ones. Or to share at home with guests.
Whether it’s a chocolate with beautifully crisp and shiny tempered shell like our Hazelnut Noisettes or our Coffee Cream Chocolates, homemade confectionery certainly makes for a delicious thoughtful give at Christmas (or any other time of year really!)
Homemade fudge is another popular treat and for us, this whisky fudge really seems to be the perfect flavoured fudge for Christmas time. Not that I would say no to some at any time of the year.
Interestingly, I don’t actually like the taste of whisky itself and yet I am rather partial to this fudge. Once I tried a small piece, I was soon reaching for a second (and third!) piece! The aroma of the whisky is evident in the fudge, and the flavour, once married with the sweetness of the fudge, is delicious!
But if that doesn’t persuade you to try it and whisky isn’t your thing you could also make it with rum or brandy.
Tips on how to make perfect fudge
Use a large pan
A pan with a thick heavy base, this will help stop the mixture burning on the bottom. Cheap lightweight pans are much more likely to catch on the bottom.
Do ensure your pan holds AT LEAST 3l (5pt) before starting to make the fudge as it climbs up the sides of the pan during the boiling stage.
Stir the mixture constantly paying particular attention to the corners of the pan. Remember, this is incredibly hot, so do stir the syrup carefully so as to avoid splashing yourself.
Fully dissolved the sugar
If the sugar is not fully dissolved before you bring it to the boil the fudge may crystalise.
So it is important to ensure the sugar has completely dissolved before moving to the next stage – you should no longer hear or feel the grains of the sugar. Pay particular attention to the ‘corner’ of the pan when listening for sugar granulation.
Use a good thermometer
Now, if you’re new to fudge making, it’s quite difficult to boil the sugary mixture to the correct temperature (trust me, I’ve been there and got the t-shirt!) and so I must recommend that you use a decent digital thermometer when making your fudge.
Over the years I have tried many thermometers and by far the best and most long-lasting one is a Thermopen. They are not the cheapest but I have found cheaper ones do not stand up to a lot of use so I think worth the extra cost. and of course you don’t just use it for sweet making. You need never overcook a piece of meat again
The only disadvantage of this one is that you can not clip it on the pan and leave it there but it does a give you a quick and very accurate reading so I can put up with the inconvenience.
When boiling the mixture it will feel as though the temperature is stuck at around 104℃ (220°F) for a few minutes. Be patient, it will eventually move and will then increase comparatively rapidly.
Making Fudge without a thermometer
It is possible to make fudge without a thermometer though it is a little less fail-safe.
Have a few drinking glasses by your oven hob filled with cold water before starting to make your fudge. Before testing wait for the molten sugar to climb up the sides of the pan and then drop back down. Boil for a further 3-4 minutes and then start to test. To test, dropping a small amount of fudge into a glass of cold water. When ready the mixture will form a ‘soft ball’ when squeezed together.
Or if you prefer your fudge a little firmer, boil a little longer until the mixture forms a firm ball when dropped into cold water.
So, here’s how to make Homemade Whisky Fudge.
- 400 ml (14floz) double cream
- 100 ml (3½floz)milk
- 150 g (5oz) butter
- 300 g (10½oz) golden caster sugar
- 300 g (10½oz) light muscovado sugar
- 3 tbsp Whisky
- Large heavy based pan, which holds a volume of at least 3L (5 pint)
- Digital Sugar Thermometer
- 20cm (8in) square cake tin
- Lightly grease and fully line 20cm (8in) square cake tin.
- Place 400ml (14floz) double cream, 100 ml (3½ floz) milk, 150g (5oz) butter and 300g (10½oz) each of golden caster sugar and light muscovado into a heavy based pan.
- Heat gently stirring with a wooden spoon until the butter has melted and the sugars have dissolved
- Now increase the heat and boil the fudge mixture, stirring constantly until it reaches 118°C (244°F).
- Once the required temperature has been reached, remove the pan from the heat and set aside to cool down to 110°C (230°F). This will only take a couple of minutes.
- Add the Whisky to the pan. Be aware that the fudge will bubble up when the whisky is added and beat well.
- Continue beating the mixture until it is no longer shiny and begins to thicken.
- Pour the whisky fudge mixture into the prepared tin and spread level.
- Set aside to cool at room temperature for at least three hours to firm up.
- Once set lift the fudge out of the tin and use a sharp knife to slice the fudge into bite sized pieces. Enjoy!
- Make sure you do not allow the mixture to boil until all the sugar has dissolved.
- Remember, this is incredibly hot! Stir carefully so as to avoid splashing yourself paying particular attention to the corner of the pan.
- When heating the mixture and waiting for it to reach 118C (244F) it will feel as though the temperature is stuck at around 104C ( 220F) for ages. Be patient and keep stirring, it will eventually move and will then increase fairly rapidly.
- The sugar mixture is heated a little hotter than plain fudge to account for the addition of a liquid (whisky).
- Once portioned, store the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge.