- In a large saucepan sift the golden caster sugar through, removing any lumps of sugar.
- Pour in the condensed milk, whole milk, unsalted butter and whiskey and mix, making sure that the ingredients don’t splash or skim the side walls of the saucepan.
- Top tip: If the ingredients do happen to have touched the sides, use the silicone pastry brush to brush the sides down.
- Place the saucepan onto a medium heat on top of your stove and begin your boiling process. Mix the ingredients only until the sugar has melted (the mixture should be smooth, not grainy). STOP stirring when you notice that the sugar has fully dissolved.
- After 10 minutes, you should see some bubbling on the traditional fudge mixture surface. Place your candy thermometer into the center “well” of the mixture and check to see if the fudge has reached the “soft ball” stage.
- The fudge mixture should read 234 and 237 °F/ 112 and 114 °C on the candy thermometer, although this may take 15- 20 minutes. You should keep a steady eye on the fudge.
- When it has reached the optimum temperature of 234 and 237 °F/ 112 and 114 °C, take the saucepan off the heat and place onto a heatproof surface.
- Having kept the candy thermometer in the fudge mixture, allow it to cool down to 109 to 113 °F/ 43 to 45 °C .
- When it has reached this cooler temperature you can start to beat the fudge through, stirring and adding in the natural flavour of your choice (we recommend vanilla extract).
- Be aware! This fudge mixture is still skin burning hot. Making fudge should be fun, but safety much always come first!
- Beat the fudge until the mixture thickens up and the shiny gloss becomes matte, read this ‘Why is my fudge shiny‘.
- Once the fudge mixture has gone from a golden brown colour to a lighter brown shade, the mixture should be thick, yet smooth and creamy. You can now pour this into your prepared baking tray.
- Let the fudge cool and set at room temperature for at least 3-4 hours.
- Slice and serve.