About the Author

Claire Preen Chocolatier

Whiskey Fudgeback

whiskey fudge
  • 00:00To Prepare

  • 00:00To Cook

  • 0Ingredients

  • Capable CooksDifficulty

  • 0Servings


  • 1½ cups milk

  • 3/4 cup dark chocolate callets

  • 4 cups sugar

  • 3 tbsp golden syrup

  • 1/4 tsp salt

  • 1/4 cup butter

  • 2 tbsp whiskey

  • 1 tsp vanilla essence


  • Step 1

    Heat chocolate and milk over low heat until chocolate has melted. Stir in the sugar, golden syrup, butter and salt.

  • Step 2

    Place lid on pan and bring to a boil (do not stir anymore). Take lid off pan and bring to 238F.

  • Step 3

    Remove from heat. Use a wet pastry brush to brush away any sugar crystals on the side of the pan.

  • Step 4

    Add vanilla and whiskey – do not stir.

  • Step 5

    Once the temperature has come down to 110F, beat with a wooden spoon for about 10–15 minutes until mixture thickens and loses its glossy look.

  • Step 6

    Pour into a greased baking tray and allow to cool before cutting into squares. (See tips for making fudge for more.)

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