To think its almost IMPOSSIBLE to make fudge? Any fudge makers -advice needed!

[RVN123]

Hi all.
I'm a very experienced home baker. I'm not used to things not turning out as they should and so I'm very annoyed at myself.

Up until a few months ago though, I'd never made fudge because I personally just don't like it much. However, I've been asked by a good friend to make whisky fudge for wedding favours.
Over the last few months I've been making many batches with varying degrees of success. I've scoured every fudge website known to man for tips and tricks (though some are completely contradictory ie stir continuously vs not stirring at ALL while it cooks - I've tried both of these methods, neither worked).
I tried condensed milk fudge from an online recipe and it refused to set up, ended up with a sloppy pale sticky mess.
The recipe I've settled on is 'Old Fashioned Whisky Fudge'. Ingredients are double cream, butter, milk, golden caster sugar, muscovado sugar, and finally the whisky (see below).
My main problem is getting the fudge to be hard enough, as it needs to hold it's shape when cut into small squares at room temperature - its going into favour boxes that I've also made to hold it.
The recipe says it will keep for two weeks if covered, and that its not necessary to refrigerate it (though you can).

So, WHY is the fudge too soft?

1. After a few failed attempts ending with a sloppy non setting blob, I reduced the liquid in the recipe, ie completely took out the milk, used extra thick double cream instead of regular double cream, reduced the butter, and reduced the already small amount of whisky.
2. I used a candy thermometer (calibrated with boiling water so I know its showing the correct temperature) to get to 244 degrees F which the recipe states, slightly higher than normal to allow for the addition of alcohol. I make sure it's not touching the base of the pan and is in the fudge itself to not get a false reading.
3. I beat it at the cooling stage until my arm is falling off, approx 15 minutes, until it thickens and looses its sheen. I also had one batch where I used an electric mixer, it turned into a seperated yet gritty oily mess. Now I am sticking to the wooden spoon method.
4. I set at room temperature, not the fridge, as according to most websites you should not set fudge in the fridge. Something to do with sugar crystal formation. It's still far too soft even if left overnight.
5. I let it cool to approx 230F before beginning the beating process, according to the recipe.
6. I've made it only on dry days as I read that fudge making is affected by the weather! Humidity and rain can affect the fudge apparently. Although that is maybe only what bad fudge makers say!

The recipe I'm using is

400ml double cream
150g butter
100ml milk
300g golden caster sugar
300g light muscovado sugar
3 tablespoons whisky

I've eliminated the milk, reduced the butter and the whisky. It's still far too soft to cut into squares. Ideally I want a very firm fudge with a bit of bite.

WHAT am I doing wrong? Any fudge makers out there with any advice? I'm starting to get nervous as the favours are needed in 3 weeks and I need to make at least 8 batches. It's costing me a small fortune every time I screw it up. I'm honestly a good baker, I just cannot conquer fudge.
Thanks.

My DD makes failsafe fudge just using the Carnation recipe on the tin and the drop method, but we haven't tried adding anything else yet - are you putting whisky in every batch? Have you done a batch without any? We've even successfully reboiled a runny fudge which then set well.
We've

It sounds like you're not getting it up to soft ball or not simmering off enough of the water. Could you try using whisky flavouring instead?

I’ll dig out my five minute fudge recipe for you tomorrow. Never fails and is amazing.

My mum used to make it and she used to re-boil it if it wouldn't set. Flavourings were always essences/flavourings from those tiny bottles, rather than actual rum/brandy etc.

Blimey. All that sounds hard work. I make tablet (Scottish fudge) all the time and it's easy.

Melt 125g butter in a pan over slow heat. Add 2lb granulated sugar and 1/2 pint whole milk.

Bring slowly up to boil and stir occasionally until it reaches 118 degrees Celsius on sugar thermometer. This should take roughly 30mins. You need time for the sugar to begin to granulate.

Remove from heat, slosh in a bit of vanilla essence and a tin of condensed milk. (I guess you could put the whisky in at this point, but 3 tablespoons sounds a LOT. That's probably why it's not setting)

Put back on lowish heat and keep stirring til it reaches 118 degrees again. (Celsius) Again, probably another 20 mins. Should be light brown at this point.

Remove from heat, beat with electric whisk until it's grainy and thick and will just about still pour into a baking tray lined with greaseproof paper.

Spread out. After about 10 mins mark into squares for cutting.

I'm using real whisky in every batch as that is what the recipe says and what my friend has asked for. I figure I need to get it to work with the whisky so have not tried any batches without it.

Driving me nuts.
It does taste good even when too soft (not grainy and a very slight whisky taste, not overpowering). It's just not hard enough.

I don't want it like tablet (our Scottish type of hard crumbly fudge). Just firm.
I'm not doing the drop method/soft ball thing as I've got a thermometer and am boiling to the 244 degrees every time. I'm sure the thermometer is right.

Following for @DazedandConcerned fudge recipe 👍

Can't you just buy some really posh stuff and pretend? You must be wasting a fortune.

@SpindleWhorl

Can't you just buy some really posh stuff and pretend? You must be wasting a fortune.

Believe me that's occurred to me too!

I'm not doing the drop method/soft ball thing as I've got a thermometer and am boiling to the 244 degrees every time.

And every time, it doesn't work. Maybe it'll work if you judge it by testing the physical properties of the fudge, rather than by a number on the thermometer.

I'd agree - lose the thermometer & go with the drop method.
Try a batch without whisky to get something that works, then introduce the whisky. Can it even be drizzled on afterwards?

www.roddas.co.uk/recipes/roddas-clotted-cream-fudge/

Foolproof. I think you're boiling it too hot. 116c is 240f. Sugar, fudge and tablet is SO fickle. I also think that adding the alcohol probably does something weird, chemically speaking.

I would be tempted to leave the whisky out, or reduce the quantities. Don't put it in when the fudge is cooking. When you take it off the heat and beat it, then add in a wee bit of whisky. Or whisky flavouring essence rather than the real stuff.

I feel your pain though, I have thrown out so many batches of tablet.

You need to do the drop into water method! Despite what a thermometer says, the only way to KNOW it'll set is the dropping. Plus it's the best bit!

I agree, it's probably the whisky.

If you don't want to use flavouring you could try reducing the whisky down before you use it, so there's more flavour and not so much water.

It may adding the whisky ( too much?) Often alcohol stops things setting

OP, I really feel for you, I make ace tasting tablet but it is always too runny and doesn't set. I feel like I've tried everything to get it right, and I just can't! AND (very frustratingly) I use an old family recipe, as does my sister, and hers is always perfect!

I eat it out of the tray with a spoon or give it to people who don't mind the squidgy bits, but it really is no good for gifts. And, like you, its just the texture that's wrong, everything else is perfect!

Thanks all.
So, I'm seeing you are all saying the drop method is better than the thermometer. Oddly, every website I looked at said the thermometer was far more accurate, and so many people in the comments sections said their fudge failed every time until they bought a candy thermometer!
I will try my next batch without the thermometer and use the old fashioned cold glass of water.

The whisky is added after the cooking process as it cools down and is beaten.
Apparently the 244F degrees is higher than normal to allow for addition of the extra liquid/alcohol. So it says! I already reduced the original amount by half.

I find making fudge reasonably straightforward using a range of different recipes, so I imagine it’s probably the whisky. Have you tried using whisky flavouring rather than the real thing?

And as long as the fudge tastes vaguely whisky-ish, your friend is never going to notice whether you've used flavouring, or 25 year old Laphroaig.

@DazedandConcerned

I’ll dig out my five minute fudge recipe for you tomorrow. Never fails and is amazing.

Placemarking for this

I would get onto someone that makes and sells fudge and order it from them!

Apart from anything else they'll be up on the rules about potential cross-contamination from known allergens (17 at the last time it was mentioned) and what information must be on or with the fudge packaging.

I know someone that sells vegan fudge and my god, even though I'm not vegan, it is to die for.

I agree with abandoning the thermometer, I suggest you make a very straightforward fudge recipe, no alcohol, to get the feel of it, then try the whisky fudge.

DS's salted caramel & choc chip fudge. It didn't last long...

Are you using a decent pan ?
A thin pan will heat it quickly, whereas a thicker one will come up to temperature more slowly and I find that helps the flavour / consistency.

I'd honestly make it without the whiskey to get a good reliable consistency. Then when you are packing it, add a few drops of whiskey so that when the package is opened, there is a smell of whiskey.

On second thoughts, I'd find a commercial artisan supplier and negotiate a package to include the packaging. Then you get to try a few samples, before you choose a supplier. It won't be cheap but at least it will be done.

https://www.copperpanfudgecompany.co.uk/pages/favors

whisky fudge

another whisky fudge

https://grumpyfudger.co.uk/wedding-favours