Simple recipe for chocolate whisky fudge, made in one pan.
EASY CHOCOLATE WHISKY FUDGE
Makes: 16 larger pieces Difficulty: Easy
Best made the day before serving
20cm square cake tin
395g can Sweetened Condensed Milk
100g Unsalted Butter, Cubed
225g Brown Sugar
2 tablespoons Glucose Syrup
150g quality Dark Chocolate
60ml Scotch Whisky
Grease the bottom and sides of the cake tin with non-stick spray. Line the base and sides with baking paper.
In a medium saucepan add the condensed milk, butter, sugar and glucose syrup. Stir constantly over medium-low heat for about 3 minutes and/or until the sugar has dissolved.
Increase heat to medium-high. Stir constantly for 10-15 minutes, or until the mixture thickens. It should turn a light caramel colour and start leaving the sides of the pan. Remove saucepan from the heat.
Add the chocolate and whisky. Stir until the chocolate melts. Pour the mixture into the pan and smooth the surface. Set aside for 1 hour to cool at room temperature
After 1 hour, cover the pan with plastic wrap. Place in the fridge to set until firm (at least 1 hour, but overnight is best).
When the fudge has set, remove it from the pan. Use a sharp knife to cut the fudge into portion sizes of your choice.
- Stir the ingredients in the saucepan constantly to stop them from burning to the bottom of the pan
- Overnight refrigeration allows the flavours to fully develop.
- You can add dried fruits or nuts, and change the type of chocolate used to create many flavour combinations.
- The size of the pan isn’t a big deal here. You’d just get thicker fudge slices in a smaller pan.
Like this Chocolate Whisky Fudge recipe? Spread the word!
FREE BAKING GUIDE!
Get the Bakers Best Friend for FREE.
It has all the time-saving recipe conversions you need as a baker.
Now with a BONUS free Baker's Shopping List. Never forget an ingredient again!
Just join 1000+ baking buddies on The Cake Mistress email list for your copy.