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  1. Anonymous

    June 16, 2018 at 8:46 am

    Thanks so much for this recipe. After spending money every special occasion on a certain brand of whisky fudge for my husband I used this recipe in anticipation for Father's Day tomorrow. I bought a sugar thermonitor on eBay for £2.50 which worked like a charm and am pleased to say it's turned out beautifully! Bit of a wobble when my son woke up early from a nap so had to stop beating the mix and move it out the way and it didn't set on the counter. Popped it in the fridge overnight and was perfect this morning. It also made so much I have three gift bags worth so the grandads will also be receiving some. Will definitely make again.

  2. Linda

    May 31, 2018 at 9:28 pm

    I can't find double cream here in Canada. I'm hoping our whipping cream will work, although it contains less butterfat. I'll let you know! Here's hoping.

    • Angela - Only Crumbs Remain

      June 1, 2018 at 10:06 am

      Aw, what a shame Linda. The double cream we have available here in the UK has 48% fat (our whipping cream 36%). To be honest I've not tried it with a whipping cream – I'm hoping it will work for you (do let me know), You could perhaps reduce the milk quantity and replace it with the whipping cream you have in Canada. My instinct would be that it will set up because the sugar will have reached that point through the boiling process but it won't have quite the same 'creamy' feel to the actual fudge. This said though, I would also recommend testing a spoonful of it by dropping it in a cold glass of water – if it is ready it will form a 'soft ball' (or a 'firm ball' if you prefer your fudge a wee bit firmer). If it's not firm enough just boil it for a little longer. Do let me know how you get on Linda,

    • Angela - Only Crumbs Remain

      December 20, 2017 at 1:53 pm

      Haha, I,m guessing this has you salivating at the mere thought Kisrsty 😀 Fudge was always a failure for me until I invested in a decent sugar theremometer – it's soooo much easier to make now 🙂 Do give it another go Kirsty when you get chance.
      Angela x

  3. Eb Gargano

    December 14, 2017 at 9:51 pm

    This looks so lovely, Angela – just as professional looking as you'd get in any shop – but I bet it tastes a whole lot better than shop bought! And I really love the idea of flavouring it with whisky. Though I am not sure I could bring myself sacrifice any of our single malts (Mr G and I are both BIG whisky fans)…but maybe the cheaper stuff!! Eb x

    • Angela - Only Crumbs Remain

      December 14, 2017 at 4:04 pm

      It's been a huge hit here Kate – both with hubby & I and his work colleagues! I don't think much work got done when he took that box of fudge in 😉 Lol! To be honest, I'm not a fan of whisky either, but once it was in the fudge the sweetness of the fudge seemed to temper the whisky although the flavour was still very much evident. But yes, I think there are definitely lots of spirits which would work really well instead of the whisky.
      Angela x

    • Angela - Only Crumbs Remain

      December 14, 2017 at 4:01 pm

      Aw I wonder why it's not working fo you? I'd definitely recommend using a sugar thermometer if you aren't already Donna – the first few batches I tried a couple of years ago were complete failures because I was going off people's timings and of course it depends how hight the heat is and size of pan etc as to how fast the mixture get's the right 'soft' or 'hard' ball stage.
      Angela x

  4. Corina

    December 12, 2017 at 10:10 am

    I'd love to try some of this Angela! I think homemade fudge makes such a lovely present and it's definitely something I'd like to try at some point. I think I've read all your fudge recipes this year and keep thinking it's something I need to have a go at. Thanks for sharing with #CookOnceEatTwice x

    • Angela - Only Crumbs Remain

      December 10, 2017 at 9:11 am

      Thankyou Jasmin, I'd definitely recommend using a sugar thermometer to be honest, then that way you're sure you've reached the right temperature. When I sharted trying to make fudge a couple of years ago I was following instructions of boiling it for x mins etc – and once I came to slice it into pieces it just wasn't set enough! I've not had a problem since using the thermometer.
      Angela x