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.

I use the cold water soft ball method - although I’ve made it so many times I can tell just by looking at it that it’s ready to take off the heat.
I use double cream, butter and sugar - have recently been following Jamie Oliver’s salted caramel fudge recipe but adding more cream than his recipe states. I don’t stir at all once it’s all melted. Then stir like crazy when it’s cooked down for approx 30 minutes. If you’re doesn’t set enough and is too soft, you can actually put it back in a pan and heat again for longer.

*cooled down not cooked.

HVe you tried warming the whiskey before you add it? Adding it cold will cause the temperature of the fudge to drop quickly, might be that.

A big Le Creuset pan is perfect for fudge as it has a nice heavy bottom.

You have to stir it CONSTANTLY.

It will reach a point in boiling where you start to see little strands of darker bits, that's when it's nearly done and when you have to stir like an absolute demon to keep it from burning.

Beat the living shit out of it once it's hit soft ball. It'll go from glossy to dull and that's when it becomes fudge - before that it's just caramel.

I don't think you're beating it enough. I do mine in my KitchenAid on the highest speed.

Plain fudge with a whisky chocolate/icing topping layer could work?

I must admit I've never had trouble with fudge - I use an old recipe from my mum's kid's recipe book so that's going back some. It's an extremely basic recipe though, less to go wrong I suppose, and of course sans whisky. I've googled it though, and one website said that if fudge doesn't set then to reboil and add a cup of water to it. I have no idea if that works or not but have you tried that?

I've made fudge three times using the Carnation recipe and it's only been successful once where I didn't have to keep reboiling it.

I don't have a sugar thermometer so used the drop method and used my wok as I didn't have a big enough pan.

I have ruined the wok and think I will probably not try and make fudge again.

Thanks all.
I use a huge heave bottomed pan with a really heavy base (like Le Creuset).

I've a batch setting up in the kitchen now, made 2 hours ago so still setting. Will update.
I've another carton of cream in the fridge to be used by tomorrow so will do another batch tomorrow.

Today I set a kitchen timer and beat it for 16 minutes until my arm was dead. Tomorrow I will go for 20 minutes at least. It was dull and thick when I poured it into the the baking tin so I am hoping.....

Things to try...

1. Whisky essence or flavouring instead of real whisky. this could eliminate a bit more of the liquid.
2. Using a mixer - I did try this a few batches ago with a hand mixer, but even on a slow speed my mixer is mega fast and it kind of made the mixture grainy, weird consistency altogether (although that was a batch I added 10% extra sugar to, in the forlorn hope it would set harder, so might have been my mistake). I might try it in my bigger mixer with the slower speed for longer.
3. Soft ball method instead of the candy thermometer.
4. Try it without the whisky to see if that's the problem. If not, I'm just shite at making fudge.
5. Cheat. (I honestly can't do this, I promised it would be hand made, I'm going to get this right if it kills me).

Thanks for all the tips so far.

Fudge doesn't take two hours to set. If you beat it correctly it sets almost instantly.

Following as I can't get fudge right either. Sorry no advice.

I once drew up a very large sign and stuck it in the kitchen, declaiming
I AM NEVER MAKING FUDGE AGAIN!!!!!
Sorry to be of so little help

I've only ever made fudge in the slow cooker, it's worked every time and it's delicious.

@drpaddington

I've only ever made fudge in the slow cooker, it's worked every time and it's delicious.

That's not fudge.

I suspect the whisky or a dodgy thermometer. If you must have the whisky could you add it to the set fudge after you've made it?

This is William Curley's. You can go on his website and find the recipe.

Or ....

He sells it. He sells it, mate.

Fudge is also my nemesis. A couple of suggestions:

Take it slowly from boiling up to your desired temperature. If I rush this part then mine never sets - presumably because it hasn’t evaporated enough.

Use a candy thermometer and the drop ball test - and then when you think it’s ready keep it on a lower heat (stirring just occasionally to check for burning) to try to maintain the temperature (239f is my chosen temp) as long as you dare. Only take it off the heat when the balls are going hard, or the temperature is running away from you, or it’s starting to burn.

Let it cool to 110f ish before beating. If you do this then an electric beater shouldn’t be a problem. If you’ve heated it enough and for long enough, then in just a couple of minutes beating it should be going grainy and starting to set in the saucepan. If it doesn’t, then put it back onto the heat with a spoon of cream and go again.

Try whisky essence rather than whisky. Fudge is temperamental enough without introducing alcohol to it.

Easy as pie, doing it in the slow cooker 👍🏻

Make a plain fudge, as suggested by others it will most likely be the whiskey causing it not too work! Once set put some whiskey into something like a vinegar jar and sprinkle it over the fudge like you would vinegar on chips. Hopefully it sinks in and tastes as the bride imagines? 🤞 Good luck! I imagine if you were making it just for you it wouldn't go wrong once 🙈

We’ve tried a lot of janes patisserie recipes for fudge and they’ve never failed

Place marking for the fool proof recipe 😁 I’m also rubbish at fudge (accidentally great at tablet).

Cut up batch number 5 zillion this morning. Holds its shape in small squares, just but only just, still too soft.
Taste great!

This afternoon I will have another go using some of the tips above. Please pray to the Fudge Gods for me.

@SpindleWhorl

This is William Curley's. You can go on his website and find the recipe.

Or ....

He sells it. He sells it, mate.

🤣🤣

I made fudge using the Rodda's recipe last night to use up some leftover clotted cream and while it is very nice and almost set, it is too soft to hold it's shape so I'm basically eating it out of the tin with a spoon over the weekend, which is obviously a dreadful hardship.

OP, I think it's well beyond the time where you need to go back to your friend and tell her that you can't make fudge for her wedding, because you've tried, multiple times and it just doesn't work.

It really was a bit of an imposition on you and if she wants fudge wedding favours, she needs to buy them, make it herself or ask someone more experienced.

Nothing useful to add other than I giggled when I saw this thread!

After a recent holiday my eldest son asked if we can make fudge at home.

"Sure!" says optimistic Mummy, how hard can it be?!

We tried yesterday and now have a small pan of pale, sweet slop and both sons are disappointed 🤭

We'll have another go using some of the tips that have appeared here! Good luck with continued attempts OP 🤞😁