Sam Heughan & Graham McTavish patiently waiting for Men in Kilts to air on STARZ (photo credit: Men in Kilts STARZ)
Now is not the time for cheap spirits.
A fine dram to be made into fudge
Whisky Fudge packs a punch
Did I mention this chocolate fudge recipe has ½ cup of whisky in it? And it doesn’t get cooked out?
This is not a fudge for the faint of heart (or the underage). You’re going to taste the whisky, and feel it, too!
While you’re at it, use a good quality of dark chocolate also. It’s going to make or break the fudge’s texture and underlying taste. The better the chocolate, then better the fudge will be.
Only five ingredients go into this delectable fudge!
A super easy fudge recipe to make
This fudge recipe is very easy to make because…wait for it…there is practically no cooking involved at all. You don’t even need a candy thermometer. If you can melt chocolate, you can make this recipe.
All you have to do is mix the whisky into the powdered sugar, add the melted dark chocolate (with a bit of butter), and stir, stir, stir.
Voilà, Dark Chocolate Whisky Fudge!
The process is fairly quick, but it will take some arm muscles mixing the melted chocolate into the whisky mixture. Just think of me as your fitness coach (Left arm, 3 turns of the spoon, Right arm, 3 turns…).
You’re welcome.
Combine the whisky and powdered sugar and stir in the melted chocolate.
Adding nuts are optional. I’ve made whisky fudge both with and without nuts, and it’s great either way.
I use an 8×8-inch collapsible pan for making fudge (I also use it for making marshmallows). If that’s not handy, a 8×8-inch baking pan lined with parchment or wax paper will work (making sure the sides of the pan are covered).
Also, this recipe can be doubled and pressed into a 9×13-inch baking pan. Cutting the fudge into 1- x 2-inch bars will yield 48 pieces.
Stir in nuts (if using), then press the mixture into a buttered collapsible pan
I think the hardest part of the whole process is cutting the fudge into even pieces. No matter how hard I try, some pieces are usually larger than the others.
At least I get to munch on the trimmings…
Well, these are mostly the same size!
Smooth, creamy, and definitely boozy
This Dark Chocolate Whisky Fudge had a smooth and creamy texture, silky soft with a spicy kick from the Clan Fraser Whisky.
By the way, if you do want to make a boozy fudge with condensed milk, check out my recipe for Kahlua Chocolate Fudge.
This should be enough fudge for watching the whole season of Men in Kilts!
Chocolate and whisky are perfect for each other in this delectable fudge, just like Sam and Graham in Men in Kilts!
What is your go-to Outlander and/or Men in Kilts watching snack?
Easy Dark Chocolate Whisky Fudge
Special Equipment
- 8x8-inch collapsible pan or baking pan
- pie pan roller
Ingredients
- 1 lbs powdered sugar, unsifted (454g)
- ½ cup whisky, see Recipe Notes (118g)
- 1 cup dark chocolate, chopped, see Recipe Notes (175g)
- 1 Tbsp unsalted butter, plus extra for buttering pan (15g)
- ½ cup pecans or walnuts, finely chopped, optional (59g)
Procedure
- Generously butter an 8x8-inch collapsible pan or line an 8x8-inch baking pan with parchment or wax paper, making sure the sides of the pan are covered.
- In a medium bowl, stir together the powdered sugar and whisky with a wooden spoon (you'll need its sturdiness later). If the mixture seems too thick, add about 1 tablespoon of water to loosen. Set aside.
- Melt the dark chocolate with the butter in a microwave-safe bowl on HIGH for about 1 to 1½ minutes, stirring after each 30 second intervals. Alternatively, in a small saucepan, heat chocolate and butter on medium-low heat until they're melted, stirring frequently to keep the mixture from burning.
- When the chocolate mixture has melted completely, pour it into the whisky mixture and stir vigorously until completely incorporated. It will take some arm work as the mixture gets pretty thick. Stir in the nuts, if using.
- Working quickly, transfer the fudge into the prepared pan and smooth to the edges by covering the surface with plastic wrap and pressing the fudge with your hands or a pie pan roller.
- Let the fudge sit at room temperature until it's hard enough to cut, about 15 to 20 minutes. You can speed up the process by putting the pan in the refrigerator and checking the fudge’s consistency every 5 minutes or so.
- Once the fudge has set, immediately cut it into 1x1-inch pieces. Don't let it sit too long before cutting or be more difficult to cut.
- Store in an airtight container at room temperature, separating layers of fudge with waxed paper so that they don’t stick together.
Recipe Notes
Discovering Outlander after Season 1 first aired, Tammy quickly went down the rabbit-hole on social media and podcasts and found a world of like-minded fans who not only tolerated her obsession, but encouraged the madness! She combined her Outlander-inspired interest for scotch whisky with her continuing passion for baking and storytelling in her blog, Scotch & Scones…Explorations in a glass and in the oven. Joining the staff of Outlander Cast as the resident baker has brought Tammy full circle, from a podcast fan to a contributing writer. You can follow her on Twitter, Instagram, and Pinterest at @scotch_scones, and find her on Facebook at @scotchandsconesblog.
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