Let us kick off our boozy fudge series with this wonderful Whisky fudge. If you are someone who enjoys sitting next to a flickering fireplace with a glass of malt whisky in hand, then our homemade whisky fudge is sure to hit the spot. So sit back, relax and read all out how to make these delicious whisky fudge recipes.
This whisky fudge recipe is made from golden caster sugar, a can of sweetened condensed milk, milk, butter and a couple shots of whisky. You will need to boil these ingredients on a stove top to 234 and 237 °F/ 112 and 114 °C. Once cooled, you can beat until loss of shine. Then it is ready to set.
Here at Call Me Fudge, we’re all about making delicious recipes. Feeling whisky? Then lets go…
What is whisky?
Whisky is a distilled alcoholic beverage made from a fermented grain mash. The grain mash generally consists of malted barley and other cereal materials (unmalted).
The distilled alcohol is amber in colour and dependent on the quality and and type of malt has unique flavors like smoky, earthy and sweet.
Whisky is known as the “Water of Life” deriving from the Scottish and Irish Gaelic of “Uisce beatha”.
When referring to whisky, people often talk about single malts. A single malt whisky is one which is made from water and malted barley, and is distilled at a single distillery. A blended whisky, such as Jack Daniels the best-selling whisky in the world, and is a malt whisky that is mixed with grain whisky. If you like Jack Daniels, make our Jack Daniels fudge.
Why is whisky spelled two ways?
Whisky is spelt two different ways dependent upon where it was made. If the whisky was made in Scotland, the Scots spell it “Whisky”. If the whisky was made in Ireland, the Irish spell the beverage with an “e”, so “Whiskey”.
Is whisky good for your health?
Some research indicates that drinking whisky on occasion can be beneficial to your health. Whiskey has some nutritional value to it through its source of vitamins such as vitamin B1 and B3 and an antioxidant, Ellagic acid.
Drinking a cold glass of whisky may lower cholesterol levels due to its high contents of polyphenols and may help relieve some of your cold symptoms (you may know this as a “Whisky Hot Toddy”).
Don’t quote us on this as we’re not whisky health specialists, so if you want to know more about the health benefits of whisky, then please seek professional medical advice from your doctor or nutritionist.
Is it OK to drink whiskey every night?
Drinking a glass of whisky once a week and in moderation is a more sensible way of consuming alcohol, as alcohol can be a harmful substance if overly consumed.
Though we don’t recommend you eat whisky fudge every night, tempting though it may seem, it is find consume if given as a gift or as a sweet treat every now and again.
Too much sugar and fat in your diet will raise your cholesterol levels and in the long run you could place yourself at risk of heart disease. At Call Me Fudge we are not health professionals, so seek professional medical and health advice from your doctor and nutritionist.
At Call Me Fudge we rate these recipes 4/5 of difficulty.
Prep time: 15 minutes Cooking time: 105 minutes Setting time: 3/4 hours
Equipment and Tools for making Whisky Fudge
(see Amazon equipment and tool prices via links)
- Measuring cups
- Large saucepan
- A fine mesh sieve
- Silicone pastry brush submerged in a cup of water
- Candy thermometer
- Wooden spoon
- 8×8 inch baking tray (prepared and lined with parchment paper)
- An airtight container
Whisky fudge recipe | How to make whisky fudge
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Total Time: 2 hours
- Yield: 35 pieces 1x
This whisky fudge recipe is condensed milk based, but requires a stove top.
You can use any quality whisky – it is down to personal preference. However, the taste and aroma may differ depending on the type of whisky you use.
- 2 cups Golden Caster sugar
- 1 Can sweetened condensed milk
- 1/3 + 1/4 cup whole milk/plant based milk
- 1/2 cup + 1 tbsp Unsalted butter (cubed)
- 4 TBSP Whisky
- In the large saucepan sift the golden caster sugar through, removing any lumps of sugar.
- Pour in the condensed milk, whole milk, unsalted butter and whisky 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 your stove top 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 sugar has fully dissolved.
- After 10 minutes you should see some bubbling on the whisky fudge mixture surface. Place your candy thermometer into the center “well” of the mixture and check to see if the fudge has reach 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 add in the whisky of your choice.
Be aware this fudge mixture is still skin burning hot. Making fudge should be fun, but safety first!
- Beat the fudge until the mixture thickens up and the shiny gloss become matte. We have a whole knowledge article about, which you can read more here.
- Once, the fudge mixture has gone from a golden brown colour to a lighter brown 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.
How do I store fudge?
Store in an airtight container to preserve the freshness of the whisky fudge. Store in a dry and dark place and away from little critters (room temperature is fine there is no need to for a refrigerator). When you are ready to give as a gift, wrap it in parchment paper.
How do you make fudge without a thermometer?
You can make fudge without a candy thermometer by using the “soft ball” method or also known as the “cold water test”.
When your fudge mixture has been boiling for 15- 20 minutes you can test a small bead of fudge by dropping it into a clear glass of cold water.
Do not test the whole saucepan load but a small drop. If a soft ball forms in the water, this means that the fudge is ready.
Still not sure? We’ve written a knowledge post all about the “soft ball” stage, so have a read of it here.
Can I add extra whisky to this fudge recipe?
Adding extra whisky, even a tiny bit, to this fudge recipe can change the overall texture and setting of the fudge. If you add too much extra liquid the fudge will be softer in texture and in some cases may not set.
We recommend you add an extra TBSP to minimize fudge failure.
Our tips for making the perfect whisky fudge recipe
These tips will help you make the best fudge you possibly can with the right equipment and how to use them. You’re one step ahead of the game.
Calibrate your candy thermometer
Before you start making any traditional fudge, you need to calibrate your thermometer. Calibrating your thermometer will:
- ensure that it is not faulty and is in working condition. If your thermometer doesn’t register to the correct temperature, then your fudge will not set properly or the sugar crystals in the fudge mixture will either expand, causing grainy fudge or making your fudge like toffee.
To calibrate your thermometer, you’ll need hot boiling water straight from your kettle into a mug and the candy thermometer itself.
Submerge the thermometer into the boiling water and it should read 212°F/ 100°C. If it doesn’t, it is likely that the candy thermometer you are using is damaged or faulty.
Haven’t got a candy thermometer or needing to buy a new one? Read our article of the best candy thermometers on the market here.
Use a large heavy based saucepan
Thinking of using any old saucepan that you’ve already got in your kitchen? Think again. In order to make perfect fudge, you’ll need a large saucepan with a heavy bottom.
When making fudge it is important to consider the expansion of the mixture as it boils. When molecules gain more energy through heat they’ll expand. The fudge liquid will swell and may overflow your saucepan and it will be hard to clean up as the mixture will be too hot to handle.
Furthermore, using a thin based saucepan will likely cause the fudge to burn and stick to the bottom of the pan. This will be a nightmare to clean and get rid of.
If you unsure which pan is most suitable, then we’ve taken the pressure off you by rounding up the best saucepans for making fudge here.
Use a wooden spoon
A wooden spoon is your best friend when it comes to making traditional fudge (think Scottish tablet fudge, brown sugar fudge). Otherwise, the silicone spatula is gonna be your right hand man for the microwaveable fudge options.
Hight heat and high temperatures are involved in making fudge, when the mixture boils you’ll want to avoid anything that involves heat conduction. Wood is a poor heat conduct therefore it is perfect in this cooking operation.
What is the secret to making fudge?
The secret to making fudge is in the control of temperature boiling and cooling. The general rule of thumbs are Fudge boiling temperature: 234 and 237 °F/ 112 and 114 °C and Fudge cooled ready to be beaten temperature: 109 to 113 °F/ 43 to 45 °C.
Does the alcohol in the fudge cook off?
Alcohol in recipes may never really cook off in food and in fudge it definitely depends on when you’ve put the alcohol in. Some fudge recipes call for the alcohol to be in with the rest of the ingredients at the start and others will call for it when the fudge is ready to be beaten. If the alcohol has had time to cook and evaporate at the start, it may become mellow and less concentrated than putting it in nearer the end.
Can children eat whisky fudge?
It is not recommended that children consume food products which contain alcohol. Though foods containing alcohol may only measure in small amounts, it is seen to be the parents responsibility.
Does the weather affect fudge making?
Weather can affect fudge making because of the temperature of moisture levels in the air. Fudge recipes are best made on a cold and dry day. Humidity in the air can be absorbed into the fudge cause the texture to become softer. Your general room temperature should be fine.
Feeling inspired to make this whisky fudge or give it out as a gift? At Call Me Fudge, our delicious and popular recipes always deliver. We hope you’ve enjoyed this one and have a batch ready for the weekend. Cheers!
Stay tuned for our upcoming boozy fudge recipes! For now check out our other recipes: