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whisky fudge on a stand
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4.84 from 6 votes

Whisky Fudge

Indulge yourself and friends with this Homemade Whisky (whiskey) Fudge. Made using the traditional method, this fudge recipe is delicious carrying the flavour and aroma of whisky. It’s perfect for offering as a gift to loved ones, or even treating yourself.
Prep Time5 mins
Cook Time35 mins
Cooling Time3 hrs
Total Time40 mins
Course: candy, treat
Cuisine: British
Keyword: candy, Christmas, confectionary, edilble gift
Servings: 40 – 50 pieces
Author: Angela – Only Crumbs Remain

Equipment

  • Large heavy based pan, which holds a volume of at least 3L (5 pint)
  • Digital Sugar Thermometer
  • 20cm (8in) square cake tin

Ingredients

  • 400  ml  (14floz) double cream
  • 100  ml  (3½floz)milk
  • 150  g (5oz) butter
  • 300  (10½oz) golden caster sugar
  • 300  (10½oz) light muscovado sugar
  • 3 tbsp Whisky

Instructions

  • 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!

Notes

Cook's Tips
  • 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).
Store
  • 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.