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.
- 400 ml Double Cream
- 100 ml Milk
- 150 g Unsalted Butter
- 300 g Caster Sugar
- 300 g Soft brown Sugar
- small pinch of Salt
- 40 ml Whisky
- Prepare the tin. Lightly grease and fully line the brownie tin. Ensure that the greaseproof paper goes beyond the rim of the pan, this will help to remove the fudge once it has firmed up.
- Melt the ingredients. Place the double cream, milk, butter and sugars into a heavy based pan. Place over a low heat to allow the ingredients to melt. Constantly stir using a wooden spoon. Ensure all of the ingredients have completely melted before moving onto the next stage – you should no longer hear or feel the granulation of the sugar. Pay particular attention to the ‘corner’ of the pan when listening for sugar granulation.
- Affix the sugar thermometer. Set the digital thermometer to 118C /244F and attach it to the side of the pan. Ensure that the thermometer is secure and not touching the base of the pan. (alternatively use a thermospatula which has the thermometer built into the spatula, or see note f below).
- Boil. Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture, whilst continuing to stir, until it reaches 118C / 244F. Please be careful – the mixture is very hot! You may find it helpful to wear an oven mitt in case of splashes from the sugar.
- Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110C / 230F. This will only take a couple of minutes.
- Flavour the fudge. Add a small pinch of salt and the measured whisky to the pan. Be aware that the fudge will bubble up when the whisky is added! Mix well.
- Beat. Beat the mixture with the wooden spoon vigorously until it is no longer shiny.
- Pour into the prepared brownie pan. Pour the whisky fudge mixture into the prepared tin. Smooth it into the corners.
- Cool. Set aside to cool at room temperature for at least three hours to firm up.
- Slice in cubes. Once fully cold and firm use the excess greaseproof paper as handles to remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces. Enjoy!