Christmas is definitely the time to indulge, have fun and be merry. Confectionery, and perhaps a little alcohol, certainly tick the indulgence box. 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!)
Alongside chocolates, fudge is another popular treat. In this recipe I have combined Mr E’s love of whisky in this easy to make confectionery. Whisky fudge is nothing new, of course, but it’s far tastier (and actually cheaper, assuming you have some of the hard stuff available) to make your own.
Now, I have to admit that I’m not much of a drinker. But once I tried a small piece of my most recent fudge recipe (do check out my other fudge recipes in my recipe index) I was soon reaching for a second (and third!) piece! Hic! The aroma of the whisky is evident in the fudge, and the flavour, once married with the sweetness of the fudge, is delicious!
And if you can bare to part with this homemade confectionery, why not package up a few pieces for friends and loved ones in a pretty paper bag or a small gift box which gives it a lovely professional feel. Though do remember to keep a few pieces for yourself!
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 (though if time is short and you’re unable to purchase a sugar thermometer do check out my description of visual prompts when making fudge without a thermometer). Thermometers aren’t particularly expensive, about £15 or so, and if you’re anything like me you’ll certainly get your money’s worth by using it time and again once you realise how easy it is to make your own homemade fudge! And that’s before we even think about how incredibly tasty it is. It certainly beats shop bought fudge in our opinion!
So, here’s how to make Homemade Whisky Fudge.
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.Specific Equipment
Large heavy based pan, which holds a volume of at least 3L
Digital Sugar Thermometer (or see note f below)
20cm x 20cm Brownie Tray (or similar)
Prep time: 5 mins Hands on time: 40 mins Yield: 40 – 50 pieces
- 400ml Double Cream
- 100ml Milk
- 150g Unsalted Butter
- 300g Caster Sugar
- 300g Soft brown Sugar
- small pinch of Salt
- 40ml Whisky
Notes: a) Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself. b) Keep animals, children and other vulnerable people out of the way when making fudge. c) 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. d) The sugar mixture is heated a little hotter than usual to account for the addition of a liquid (whisky). Usually it is 116℃ / 241℉ e) 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. f) If you’re making fudge without a thermometer, it can be tested by dropping a small amount of fudge into a glass of cold water. It will form a ‘soft ball’ (or if you prefer your fudge a little firmer aim for ‘firm ball’ stage) when it is ready. 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.