Ok, I was kind of in a fudge baking mood.
This recipe results in the gooey, smooth type of fudge that melts in your mouth. Om nom nom nom.
CHOCOLATE WHISKEY FUDGE
YOU WILL NEED
Melted butter, to grease
1 x 395g can sweetened condensed milk
100 g unsalted butter, cubed
255 g (1 1/4 cups) brown sugar, firmly packed
2 tablespoons glucose syrup
150 g good-quality dark chocolate, finely chopped (I used Lindt 70% Dark Chocolate)
60ml (1/ 4 cup) Scotch Whisky (or other spirit of choice)
DIRECTIONS
- Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
- Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves.
- Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
- Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool.
- Cover with plastic wrap and place in the fridge for 1 hour or until firm.
- Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into equal portions.
Makes 16 large pieces or ~32 pieces sized 2x3cm
Best made the day before serving. Overnight refrigeration allows for the flavours to develop, and makes it easier to cut. I imagine you can make many flavour variants 
| Chocolate Scotch-Whiskey Fudge |
- Melted butter, to grease
- 1 x 395g can sweetened condensed milk
- 100 g unsalted butter, cubed
- 255 g (1 1/4 cups) brown sugar, firmly packed
- 2 tablespoons glucose syrup
- 150 g good-quality dark chocolate, finely chopped (Lindt 70% Dark Chocolate)
- 60ml (1/ 4 cup) Scotch Whisky (or other spirit of choice)
- Brush a 20cm square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
- Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves.
- Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
- Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool.
- Cover with plastic wrap and place in the fridge for 1 hour or until firm.
- Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into equal portions.
- Best made the day before serving. Overnight refrigeration allows for the flavours to develop, and makes it easier to cut.
