Published: · Modified: by Jacqueline Bellefontaine ·
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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.
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.
Course candy, treat
Cuisine British
Keyword candy, Christmas, confectionary, edilble gift
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Cooling Time 3 hours hrs
Total Time 40 minutes mins
Servings 40 – 50 pieces
Author Angela – Only Crumbs Remain
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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 g (10½oz) golden caster sugar
- 300 g (10½oz) light muscovado sugar
- 3 tablespoon Whisky
Instructions
Lightly grease and fully line 20cm (8in) square cake tin.
Place 400ml (14floz) double cream, 100ml(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.
Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!
More Candy, Sweets and Chocolates
About Jacqueline Bellefontaine
Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.
Reader Interactions
Comments
Sam
Hi there, my fudge turned out like thick custard 😬 it’s the stage between «once the butter has melted and sugars dissolved» and
«increase the heat, boil the mixture stirring, till it gets to 118°C »
that gets me - approximately how many minutes til it gets to that or even the 104°C thermometer stage? I was stirring for at least 25 minutes and reading 102°C (and now worrying my mix would burn) - so my question is = how long approximately is “for ages" ? Also - what’s the corner of the pan?!Reply
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Jacqueline Bellefontaine
It is really impossible to give a time for how long it takes to reach the correct temperature ad there are so many variables including weather humidity. I do no it can seem, to get stuck just below for ages and then suddenly jump up to the correct temp just as you think it will never get there.
By the corner of the pan I mean the place where the base meets the side.
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Lauren brown
Hi would this recipe work with baileys instead of whisky? I've used your vanilla fudge recipe many times and it's always a success!!Reply
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Jacqueline Bellefontaine
While I haven't tried it I can see no reason why it wouldnt work. The only issue I could see is it will likely be a milder flavour.
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Louise Dick
1st time ever making fudge although I am an experienced home baker. It turned out well but slightly on the soft side? It is nice and firm just out of the fridge but if left at room temperature it goes a bit gooey. I've been asked to make some for wedding favours so would need for it to be firm at room temperature too. What can I do to ensure a firmer texture fudge? I didn't beat it for very long at the cooling stage, is this where I went wrong? I stuck to the recipe amounts exactly.Reply
Jacqueline Bellefontaine
The most likely reason for your fudge being on the soft side is it not quite reaching the correct temperature at the boiling stage. Theremteres will have a degree of variations so it may be it wasn't quite there even if you were getting the correct temperature reading. Check the thermometer is not touching the base of the pan when you take the reading as that will be hiotter. I have done a lot of sweet making over the year and the most reliable thermometers I have found are by Thermapen a little pricier than some but I think worth the extra. The other possibility is being slightly over-generous with the whisky. Did you use measuring spoons? Hope this helps and good luck making them for the wedding.
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Louise Dick
Thank you for your reply! I've had another go today. I reduced the amount of milk, and the amount of whisky by a tiny bit, and used extra thick double cream. I made sure my thermometer didn't touch the base of the pan too and it did seem to take longer this time for the temperature to hit the mark, so maybe that's what I did wrong last time too. I beat it for quite a bit longer at the cooling stage too. It does seem thicker this time, so fingers crossed! I will update tomorrow. Had a look at the Thermapen thermometers, if I make a lot more fudge I might invest in one! Thanks for your tips.
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Jacqueline Bellefontaine
Sorry missed your reply but it sounds like you might have cracked it. I know the thermopens are pricy but I have found they are the only ones that really last and I've more than got my money back in so far as since owning one I have never spoilt a dish by over cooking they can be used for so much more than just making fudge.
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Abigail
Hello, I was wondering if it would be ok to replace some of the milk in this recipe with more whiskey. I’m looking a stronger whiskey flavor.
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Jacqueline Bellefontaine
Without testing I couldnt be sure but you could probably get away with reducing the milk to 75ml and adding another 2 tbsp whisky. That said i think the whisky flavour is surprisingly well pronounced in the recipe as it stands anyway. Let me know how you get on if you give it a try
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Alexandra McWee
Love this recipe, the only thing was I added another 3 tbsp of whiskey because I couldn’t taste it and I think it’s hampered the setting. It’s set just a wee bit soft. Tastes delicious though and I’ll make it again to sell in the shop. XReply
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Jacqueline Bellefontaine
Yes, the extra whisky will have made it softer. Keeping it in the fridge will help and maybe not be so generous with the whiskey next time 😉 Sure the flavour is subtle but it is most definitely there. I like it as is.
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Dave
I made this last night. It tastes really good. The fudge itself is a bit crumbly. Looking online at possible solutions, it semis like the sugar crystals might be too large. Other recipes seem to say let it cool to 110F not 110C before beating. Is that because those are chocolate fudge? Or am I missing something. I’m still happy with the recipe and would make it again. Just wondering what I can do to make it even betterReply
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Jacqueline Bellefontaine
Hi Dave Pleased you liked the fudge. I have found cooling to 110 C works well (110 F would be really very cool) , some recipes (felicity Cloak in the garden for instance) even suggest that you do not to cool it at all. One possibility is that all the sugar was not quite dissolved before boiling and this has caused the fudge to crystalised out. Or other possible reasons are slightly over cooking or over beating. But as you say the great news that even when crumbly its still delicious!
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Anonymous
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.
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Linda
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.
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Kirsty Hijacked By Twins
Oh my!!! YES PLEASE!!! I've only tried to make fudge once and it was a disaster! I need to have a go again. Thank you for sharing with #CookBlogShare x
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Angela - Only Crumbs Remain
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 xReply
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Recipes Made Easy
Ih this is definitely my kind of Christmas treat, it looks so very tasty and would make a fabulous gift.
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Angela - Only Crumbs Remain
Thankyou so much Jacqui, I packaged a few pieces up for my hairdresser and she was thrilled to receive it 😀
Angela xReply
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Eb Gargano
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
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Angela - Only Crumbs Remain
Thankyou so much Eb 😀 It's gone down a treat here & with Mr E's work colleagues! Mr E loves his whisky .... and dare I admit that I had to open a really nice new bottle for this batch! Oops!
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Kate Glutenfreealchemist
Goodness that looks yummy! The perfect texture..... so smooth and creamy. I am not a great whiskey lover, but I am sure I could find many an alternative spirit sub xx
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Angela - Only Crumbs Remain
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 xReply
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Donna Dundas
I can't do fudge. It always looks so easy when other people do it, but mine never works! #CookBlogShare
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Angela - Only Crumbs Remain
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 xReply
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Deepika|TheLoveOfCakes
This fudge looks so good, shiny, smooth and perfect caramel colored! I love the addition of whiskey to flavor it and make it perfect for the holiday season!
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Angela - Only Crumbs Remain
Aw thankyou Deepika, the whisky really did give it a lovely flavour!
Angela xxReply
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Corina
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
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Angela - Only Crumbs Remain
Ooh it sounds as though you definitely give it a go then Corina, afterall fudge makes a great gift for Christmas and I think it's made even more special when it's homemade 🙂
Angela xReply
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Kat BakingExplorer
This fudge looks absolutely yummy, I can think of lots of people who would love to receive this on Christmas Day!
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Angela - Only Crumbs Remain
Aw thankyou Kat, it's been a great success here and with hubby's work colleagues too
Angela xxReply
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Jasmin Charlotte
Ohh this sounds amazing! I do love fudge, definitely think I'd have to invest in a thermometer if I was going to attempt this! x
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Angela - Only Crumbs Remain
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 xReply
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