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.

Handbags!

With gossamer bags of wedding fudge favours surreptitiously whipped from tables and secreted therein.

@iklboo

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

Oh, that looks lovely!! Can you share the recipe?

I tried to make whiskey fudge for Christmas presents and it didn’t set! I turned it into millionaires shortbread and gave that instead. Everyone said it was the best they’d ever had!!

@SpindleWhorl

Fudge Wars.

🤣😆 I was wondering how a wholesome thread about fudge could go so terribly wrong!

Fudge crystallises and goes dull and stiff

I must be looking at a different picture, because the one I can see certainly looks dull and stiff enough to be cut into squares.

I think butter should make it set harder not softer?

Butter is a solid at room temperature so I don't think reducing the butter would help it set?

I think there’s a typo in your recipe - you should be leaving to cool to 110 Fahrenheit not Celsius, which means you’re starting to beat it far to early and too hot.

I made the Jamie Oliver fudge with dd and it was blooming amazing, so delicious that I ate about 50,0000000000 calories worth.

I would try a batch of whiskey tablet for the bride and groom to try - they may be perfectly happy with it even if it is not your preference. Tablet is easier to make consistently once you have mastered it and it sounds like you will have to make loads.

Ooh never tried with alcohol so will be making some of these! Sorry OP that doesn't help you. I can't get the hang of the soft ball so I heat up til I start to see the darker strands and use a thermometer to 115/118. I make mine with milk and I confess i am lazy and sometimes beat and pour without cooling and I never beat for long. The only time i had a setting problem was when I rushed, I think I heated too quickly and then stopped too soon.

@Em308

I think there’s a typo in your recipe - you should be leaving to cool to 110 Fahrenheit not Celsius, which means you’re starting to beat it far to early and too hot.

Yes this is also something I questioned about the recipe, but again, this varies according to what website you look at. One insisted that you let it cool right down to 110F, but the comments all said this was wrong and far too cool. Other websites said to beat it (and this recipe) at a much higher temperature. Gladioli23, that is something to consider also. I guess I was thinking melted butter adding more liquid, not considering it solidifies again.

Isn't it odd how essentially the same ingredients can make fudge, caramel, tablet, toffee etc? Just depending I guess on the sugar structure/size of the sugar crystals.

The good thing about fudge is that if the texture isn’t right you can just reboil it. You don’t need to scrap the batch and use new ingredients.

Your recipe looks like it should work fine, except that seems like too much liquid from the whisky added after the boil.
If you add the whisky before you have finished boiling off the excess water then it should set fine.

I think what we call fudge is probably what you call tablet, but I’d guess swapping out some of the brown sugar for granulated will help the set. All the liquid evaporates anyway so that’s not really your focus for end set.

I would (and did) totally cheat at this by using a chocolate microwave fudge recipe...

www.carnation.co.uk/recipes/easy-chocolate-fudge-recipe

...combined with soaking about 100g dried fruit in the alcohol and mixing the two.

The process is what defines the confection.

The process and the size of the crystals. I have some considerable experience in confectionary, so happen to know the science behind boiled sugar.

@NotAnotherUserNumber

Your recipe looks like it should work fine, except that seems like too much liquid from the whisky added after the boil. If you add the whisky before you have finished boiling off the excess water then it should set fine.

If I add the whisky before it boils instead of after, will it still taste of whisky eg won't it all just boil away? Or maybe just the alcohol content boils away leaving only the flavour? Will definitely try this.

please keep us updated @RVN123 I am invested in your fudge efforts!

This recipe is vastly different to yours...worth a try?

www.oursocalledlife.co.uk/recipes/whisky-fudge/

The vanilla fudge recipe on the back of most tins of condensed milk is excellent for morphing. Just mix in a large splash of whiskey at the end.

You could maybe try making plain fudge and whilst it is still warm use one of those small spray bottles filled with whiskey? The taste would definitely be there I think. You could douse it as much as you liked because the fudge would be set.
Haven't tried this btw, is just an idea

Cheat.

This business will make fudge and even put it into wedding favour packaging for you. Tiny business, so able to be flexible (not my business for the record, I just like their fudge!) fwdge.com/weddings-corporate

I fudging did it!

Update for anyone interested.
The winning tips were

1. Add the whisky at the start of the boil instead of at the end to allow more to evaporate. This is contrary to what the recipe says but I don't care. It still tastes lightly of whisky so has not made the alcohol evaporate completely.
2. Bringing the mixture up to the required temp at a slower pace (low to medium heat for longer instead of a faster higher heat, again to allow more time for mixture to evaporate).
3. I beat if for 4 minutes with an electric mixer then did the rest of the beating by hand.

i knew this time it was working as it had basically set after and hour. After the three hours I was able to cut it and it holds its shape at room temperature. I'm sure that leaving overnight will make it firmer still.

Thanks for all the tips and tricks. What I've noticed in this process is that every website gives totally conflicting info on how to make good fudge regarding temperatures, times, to stir or not to stir, etc. It's really been a trial and error thing.
Hopefully next week at the 'real' making of 8 batches it will go well!
Thanks!

p.s the cutting of the squares is very rough, they will look better on the day, I just wanted to make sure it was working so cut it up in a hurry with DH 'floating' about in the kitchen making tea and hovering around for some unknown reason.......

Yum well done