Or Whiskey Fudge if you’re American. They like the unnecessary e ūüėČ

I did a post a few days ago all about the art (and science) of making fudge. As I said there, I am still learning, but the satisfying texture and flavour of fudge makes the time – and it can be quite time consuming – spent making your own fudge worthwhile.

It was Father’s Day last weekend, and I know that both my father and step-father both appreciate a ‘wee dram’ now and then, so whisky flavoured fudge was what I planned to give them as a gift. There was a slight error in my calculations however, which is that I forgot to purchase some whisky! What I did have though, was some Jack Daniels Winter Jack left over from Christmas – a blend of Tennessee whisky, apple and spices.

I would say it worked a treat. It had a more subtle whisky taste, and you could certainly taste the apple and spices. I think I will make this again in the future with a nice single malt, however, in the meantime, I hope my dads enjoyed their Winter Jack Whisky Fudge.

Whisky Fudge


  • 600ml Double Cream
  • 700g Caster Sugar
  • 100g Unsalted Butter
  • 75ml Whisky


1. Start off by lining a deep baking tray (approx 9"x9") with a couple of layers of cling film, and weigh out all your ingredients
2. Butter the sides of a large heavy bottomed pan, and add the sugar and cream.
3. Stir gently and continuously over a low heat until the sugar has completely dissolved
4. Turn the heat up high and continue stirring to prevent the mixture burning. Heat until the mixture starts to boil, then turn the heat down to a low-medium
5. Let the mixture continue to simmer until the temperature on a sugar thermometer reaches 'soft ball' stage 235¬įF / 113¬įC. The mixture will bubble and rise but once the bubbles start to subside, and become tighter, you check for soft ball stage by dropping a small amount into some iced water. If the mixture can be pressed into a soft ball, it is ready.
6. Once 'soft ball' has been reached, turn off the heat, and move the pan away from the heat source. Add the butter but don't stir in. Leave the thermometer in and allow the mixture to cool until it reaches 110¬įF/43¬įC
7. Add in the whisky and start to beat the mixture. Continue beating just until the mixture starts to loose its glossy appearance. Pour quickly into the waiting tray. Spread around the pan with the back of a metal spoon.
8. Leave to cool for a several hours at room temperature before turning out carefully and cutting with a sharp knife.

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