How do I make whiskey smoother

Advanced whiskey fudge

So far, I've only dared to try real fudge made from sugar. Unsuccessful, because the toffee candy mass did not really set. Since then, I've only made “easy fudge” from melted chocolate and condensed milk, and I've already had mishaps, that is, a gritty consistency (probably a droplet of water flowed into it). Shouldn't I be putting Fudge out of business with this? Because of - especially now!

Because I admittedly prefer to eat whiskey rather than drink (see here), it was clear that whiskey would play a role in this renewed attempt - this bottle must finally go! After all, I actually "destroyed" 50 ml - if I continue at this pace and with fudge, I will probably burn two quintals of sugar before the whiskey is used up 😉 Anyway - the fudge mass was really perfect this time, creamy-soft and aromatic. Yes, sugar-sweet too, of course - but we're talking about a sweet, not whole-grain paleo patties ...

The “recipe for success” in my current attempt was probably that I simmered and stirred persistently as well as a little “consistency test”: I held the wooden spoon with the fudge under the tap to cool down and then tried with my fingertips whether the fudge was firm and something could be shaped.


  • some butter
  • 400 ml sweetened condensed milk (milkmaid)
  • 100 g butter
  • 200 g fine sugar
  • 1/4 teaspoon salt
  • 50 ml maple syrup
  • 150 g of good dark chocolate (at least 50 percent cocoa content), chopped
  • 50 ml of whiskey
  • optional: pistachios for sprinkling



Line a square baking pan (about 20 by 20 cm) with parchment paper. Grease the paper with a little butter.


Put the condensed milk (it has to be sweetened, it doesn't work with normal) with butter, sugar, salt and maple syrup in a sufficiently large saucepan with a heavy bottom. Let it melt over medium heat and then cook to a thick caramel for about ten minutes on a slightly higher heat. Stir constantly with a plastic spoon and scrape off the bottom so that nothing sticks. If you have a roast or sugar thermometer: The temperature should be at least 115 degrees.


When the caramel is nice and golden brown, pull the saucepan off the plate and add the chocolate and whiskey. Stir thoroughly until the initially somewhat gritty mixture has combined to form a smooth fudge. Then pour into the prepared form, smooth out and sprinkle with pistachios. Let it cool down at room temperature.


Lift the fudge out of the pan, peel off the baking paper and cut into small squares. Store airtight for a maximum of two weeks.


Instead of whiskey, rum or Baileys will certainly also taste good in this toffee mass!

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