Whiskey Fudge Recipes

Steps:

• Grease an 8-inch square baking pan and line with 2 pieces of parchment paper about 14 inches long; allow the ends of the paper to hang over the sides of the pan by several inches.
• Stir evaporated milk, light brown sugar, white sugar, unsalted butter, and salt in a heavy saucepan over medium heat until the mixture forms a thick, smooth syrup.
• Bring to a boil, reduce heat to medium-low, and cook until a candy thermometer inserted into the center of the boiling syrup without touching the bottom of the pan reads 238 degrees F (112 degrees C), 20 to 30 minutes. Stir often. Candy temperature will rise slowly at first, then more quickly as temperature increases; watch carefully.
• Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined.
• Scrape the mixture into the work bowl of a large stand mixer fitted with beaters; set the machine on low speed and mix in confectioners' sugar in 3 additions, allowing the sugar to blend in completely before adding the next addition. Scrape down the bowl frequently and mix fudge until completely smooth, about 2 minutes.
• Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
• Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.

Steps:

• In saucepan, over medium low, combine chocolate and condensed milk. Cook until chocolate is almost melted.
• Remove from heat and add whiskey, stirring until smooth.
• Spread in prepared pan. Cover and refrigerate until firm. Cut in squares.

Steps:

• On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
• It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
• When the sugar has disolved add the whisky.
• Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
• When the mixture has reached the correct temperature take the pan off the heat.
• Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
• Pour into a Swiss roll tray.
• Leave to cool.
• When part set mark into bite size portions.
• Continue to leave the mixture until it is cold and set completely.
• Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).

Steps:

• Line a 5x7-inch dish with foil, leaving an overhang for easy removal.
• Place chocolate chips in a glass bowl and microwave for 1 minute. Stir and keep microwaving at 15-second intervals, stirring each time until chocolate is melted. Add sweetened condensed milk, whiskey, vanilla, and salt. Stir until all ingredients are incorporated. Stir in pecans.
• Pour fudge into the lined dish and let set, 2 to 3 hours. Lift out of the dish using the foil overhang and cut into 24 squares.