Sweets

Whiskey + Cardamom Fudge


Prep Time : 10 Minutes | Cook Time : 20 Minutes | Total Time : 2 hours | Difficulty : Easy Candy

Hello my lovelies! I missed you earlier this week. I’ve got a lot on and didn’t get to a recipe. I’m making up for it with candy like an unimaginative boyfriend. But it’s really good candy. Promise. In NZ we have this stuff called Russian Fudge. Lord knows why it’s called Russian anything. It’s delicious butterscotch flavoured fudge that has nothing to do with Russians. It’s a kiwi staple. We’re adding a little twist because we can’t help ourselves. Swapping out golden syrup for liquor. Adding a little spice. All good things.

Fudge is pretty easy to make but there are a couple of tricks to get super results with this recipe. Use a candy thermometer so you know exactly when to stop cooking. And whisk all the dang time. It’s good exercise and it will make your fudge super creamy and melt-in-the-mouth. I have an awesome sauce whisk which is the perfect tool but a regular whisk will do great. If you want to invest in a sauce whisk you’ll find it really useful for lots of things especially when you want to blend things without adding lots of air.

As with all things involving sugar preparation is the key to sanity. Line an 8 or 9 inch square baking pan with foil.

Measure the sugar and milk into a medium-sized, heavy bottomed saucepan and get all your other ingredients ready. Measure them out so you can add them quickly and easily. I know it adds a few more dishes but it’s better than burnt fudge!

Over a very low heat melt the sugar into the milk, stirring all the time. Yes the stirring marathon begins now. Stirring helps the sugar dissolve more quickly at a lower heat. You want all the sugar to be dissolved before it comes to a simmer. Test it by dipping a skewer into it and rubbing it between your fingers – it’s ready when you can’t feel any crystals left.

Add the butter, Baileys, salt and condensed milk to the pot. I know I accidentally put the cardamom in already. You can do better. Whisk to combine and then turn the heat up to medium and bring the mixture to a slow boil. It should be more than simmering but not trying to climb out of the pot.

Whisking all the time, cook the fudge until it reaches 118C (245F). I absolutely recommend using a thermometer for this but you can test that it has reached soft ball stage by dropping a little bit into a glass of very cold water and seeing if it forms a ball when you roll it between your fingers.

Take the pot off the heat and add the vanilla and cardamom. More whisking ahead. Keep whisking slowly as it cools down. It will take a few minutes but you will see the surface lose it’s glossiness and it will start to thicken.

You are looking for a medium pourable custard state. What a sentence. It doesn’t want to be thin like creme anglaise but it should still pour easily. Using a silicone or rubber spatula scrape the fudge into the prepared pan as quickly as you can. It will start to set up as it its the cold dish so level it fairly promptly.

Leave the fudge to set up for an hour or so before marking squares in it. Leave it for a further hour or two to set completely before cutting the squares right through.

If you want to enjoy it keep it out of reach of children. And partners. And guests. Everyone who isn’t you really.

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Whiskey + Cardamom Fudge


Prep Time : 10 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy Candy

Makes : approx. 50 small squares

Creamy whiskey flavoured fudge with a hint of cardamom.

Ingredients:

  • 2 + 3/4 cups (550 grams) caster/superfine sugar
  • 1/2 cup (120 mls) full fat milk
  • 8 tablespoons (115 grams) unsalted butter
  • 1/4 teaspoon salt
  • 3 tablespoons Baileys
  • 2/3 cup (200 grams) sweetened condensed milk
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon vanilla extract

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Heavy bottomed saucepan
  • whisk and silicone spatula
  • 8 or 9 inch square baking dish lined with foil

Directions:

As with all things involving sugar preparation is the key to sanity. Line an 8 or 9 inch square baking pan with foil.

Measure the sugar and milk into a medium-sized, heavy bottomed saucepan and get all your other ingredients ready. Measure them out so you can add them quickly and easily. I know it adds a few more dishes but it’s better than burnt fudge!

Over a very low heat melt the sugar into the milk, stirring all the time. Yes the stirring marathon begins now. Stirring helps the sugar dissolve more quickly at a lower heat. You want all the sugar to be dissolved before it comes to a simmer. Test it by dipping a skewer into it and rubbing it between your fingers – it’s ready when you can’t feel any crystals left.

Add the butter, Baileys, condensed milk and salt to the pot. Whisk to combine and then turn the heat up to medium and bring the mixture to a slow boil. It should be more than simmering but not trying to climb out of the pot.

Whisking all the time, cook the fudge until it reaches 118C (245F). I absolutely recommend using a thermometer for this but you can test that it has reached soft ball stage by dropping a little bit into a glass of very cold water and seeing if it forms a ball when you roll it between your fingers.

Take the pot off the heat and add the vanilla and cardamom. More whisking ahead. Keep whisking slowly as it cools down. It will take a few minutes but you will see the surface lose it’s glossiness and it will start to thicken.

You are looking for a medium pourable custard state. What a sentence. It doesn’t want to be thin like creme anglaise but it should still pour easily. Using a silicone or rubber spatula scrape the fudge into the prepared pan as quickly as you can. It will start to set up as it its the cold dish so level it fairly promptly.

Leave the fudge to set up for an hour or so before marking squares in it. Leave it for a further hour or two to set completely before cutting the squares right through.

If you want to enjoy it keep it out of reach of children. And partners. And guests. Everyone who isn’t you really.

Cook’s Notes:

  • Experiment with different spices and flavours using this base – swap the Baileys for other liqueurs and use a range of your favourite spices. You can even mix in or sprinkle over chopped toasted nuts.
  • Any alcohol in the small amount of Baileys will cook off so it is safe for kids to eat – but you may consider that a waste of good fudge…

 – Fudge will keep well in an airtight container at room temperature for over a week – if it last’s that long – 

Adapted from A Second Helping by Alexa Johnston.

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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