Most people like sweets to so some degree, and I am no exception. A classic treat that can be made rather easily is fudge. And a classic variety of fudge is the one that has whisky added to it. Needless to say that this is my favourite.
This recipe is not my own invention. Armin Grewe of Islayblog.com posted the link to Twitter last December, and finally I found the time to give it a try. My version is just slightly modified and generalized.
- 750 g white sugar
- 125 ml whole milk
- 125 ml condensed milk
- 125 g unsalted butter
- 3 healthy pinches of sea salt
- 1 tablespoon malt extract
- 60 ml whisky
- Put sugar and milk into a saucepan.
- Heat gently, stirring constantly until sugar dissolves.
- Add condensed milk, butter, salt and malt extract. Stir until butter has melted.
- Bring to the boil and continue boiling until the soft ball stage, stirring occasionally to prevent burning. (Drop a little bit of the mixture to a cup of cold water, if the mixture forms a slight ball then is it done)
- Remove from heat. Cool slightly and stir in whisky.
- Beat until thick.
- Pour onto a baking tray covered with waxed paper.
- Mark into squares, if you like. Cut or break when cold.
Malt extract is not essential, you can replace it by coffee substitute made from 100% malted barley or even molasses or a cup of espresso. It will taste slightly differently of course.
I recommend the use of a thermometer instead of the “soft ball” test. The temperature should be around 115°C to 118°C. When cooling down the fudge you should wait until it is below 80°C so the alcohol won’t evaporate when stirring in the whisky. You may also be a little more generous with the whisky, but the fudge will be softer when you add more.
I tried it with some leftover Laphroaig and a little Talisker, and it was fantastic.