A delicious fudge recipe with a dash of whisky

Old Pulteney Single Malt Whisky fudge

Ingredients Instructions
  • 300g granulated sugar
  • 110g unsalted butter
  • 300ml double cream
  • 15g liquid glucose
  • 15g icing sugar, sifted
  • 2 tbsp Old Pulteney Single Malt Scotch Whisky
  • Dissolve the sugar, butter, cream, and liquid glucose together in a large saucepan, stir frequently to prevent catching.
  • Bring to the boil, do not stir, and simmer until the syrup reaches 245°C – to ‘soft ball stage’. You can test this by dropping some of the syrup into cold water – if it forms a soft ball, it’s the perfect temperature.
  • Remove from the heat and allow the syrup to cool to 215°C.
  • Move the mixture into the bowl of a fixed head beater and whisk on slow speed for 1 minute, increasing the speed as you go.
  • Beat vigorously for five minutes, or until the mixture can just hold its shape.
  • Add the icing sugar, then Old Pulteney, and continue to stir at low speed for another 30 seconds.
  • Turn into a tin and allow to cool for a couple of hours or until firm enough to cut into squares.