Fathers Day Chocolate Whisky Fudge

I recently purchased a Tala sugar thermometer, and have been keen to try it out by making some fudge. With Fathers Day approaching, I decided this would be the perfect opportunity. My Dad loves both chocolate and whisky, so this seemed like the perfect recipe to choose. This fudge has a smooth, creamy texture rather than a crumbly one.

Ingredients:

(makes 16-32 pieces depending on how generously you cut it!)

1 Tin Of Sweetened Condensed Milk (I used the light variety)
100g Unsalted Butter, cubed
225g Light Muscovodo Sugar
2 Tbsp Glucose Syrup
150g Dark Chocolate, broken into chunks
60ml Scotch Whisky

Method:

Grease or line a square 20cm tin. Put the condensed milk, sugar, butter and glucose syrup into a saucepan and heat until combined and smooth on a low-medium heat. 

Once the sugar has completely dissolved, turn the heat up to high and stir the mixture continuously until it reaches the "soft ball stage". A sugar thermometer is by far the easiest way to guage this, but if yot don't have one, it will take roughly 10-15 minutes for the mixture to reach this point. It will come away from the sides of the pan, and a small amount placed into cold water will form a soft ball. Once this point has been reached, remove the pan from the heat.

At this point, you want to add the whisky (there will be some pretty strong fumes from it, just to warn you) and the chocolate. Stir the mixture until the chocolate has completely melted, then pour it into your tin and smooth the top.

Leave the mixture to cool for about an hour before covering with cling film and placing the tin in the fridge overnight. This will give the flavours a chance to develop and make it much easier to cut.