- 300g granulated sugar
- 110g unsalted butter
- 300ml double cream
- 15g liquid glucose
- 15g icing sugar, sifted
- 2 tbsp Old Pulteney Single Malt Scotch Whisky
This ultimate whisky fudge recipe brings a taste of the sea to a delicious sweet treat…
Old Pulteney’s sweet notes of honey and cream make for the perfect addition to this decadent whisky fudge recipe, while its coastal briny taste offers a subtle saltiness too.
Whenever chef CJ makes this fudge, it reminds her of visiting her family cottage on the northernly shores of the Moray Firth and the peace often found when spending quality time by the sea.
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.
This recipe was created by esteemed chef CJ Jackson.