On the way to making Whiskey Fudge, I experienced food failure (not sure if it was the recipe adaptation or me), so I used it for delicious boozy brownies!
This post got waylaid by failure
This post was supposed to be about making Whiskey Fudge. I wanted to show that, with a little time and patience, you can make fudge without using sweetened condensed milk (you know, that overly sweet and overly processed stuff you find in a can). And including the whiskey? Well, it’s a crossover of the two sides of this blog…baking and bourbon. But I was tripped up on the way to writing this post, and here is my confession:
I failed. Or the recipe failed. I’m not sure which.
In general, the popular food bloggers seem to live in a perfect world…their cakes always rise, their salads never wilt, and their food is always picture-perfect. I strive to emulate their blogs, but I’m not a professional photographer or food stylist. (yes, we can tell…) I’m taking pictures with my iPhone in my little apartment kitchen, all to present to you a visual while I blather on about whatever. But the food usually works and I have something positive to say about it.
Not this time.
Making fudge without sweetened condensed milk is a very similar process to making Pecan Pralines. Basically, you take sugar and heat it with milk, cream, and butter until it reaches the magic number of 239°F (remember, soft-ball stage?). Then you can add in flavorings or mix-ins, stir until it thickens, and let it cool. You should be left with a firm and silky smooth product that melts in your mouth, coating your taste buds with dreaminess.
In my attempt at making Whiskey Fudge, I adapted a recipe from Roaming Rosie for her Chocolate Fudge. I just substituted ¼ cup of Jim Beam Extra Black for the 1 tsp vanilla extract the recipe called for in the recipe. Why ¼ cup? I wanted the bourbon to be noticeable, be balanced with the chocolate, and that’s what was left in the bottle. I followed her instructions, except that I took the mixture to 239°F instead of 235°F as stated in the recipe. (peruse Watch that dial! for an explanation of why). As the mixture simmered, my kitchen smelled heavenly…like baking brownies. However, 15 minutes to get to temperature? For me it took over an hour to reach the proper temperature (that’s why people start with sweetened condensed milk, additives and all).
After stirring the fudge on ice and placing it in my pan, I waited for the fudge to cool and harden. And I waited…and waited…but the stuff just wasn’t hardening (it had more the consistency of thick frosting). I thought to put in in the refrigerator (overnight) to chill it down, but that didn’t help. I had a food failure on my hands (literally, as I tried the fudge it stuck to my fingers). Don’t get me wrong, it tasted divine…the bourbon added an underlying spiciness to the richness of the fudge, and since the alcohol didn’t cook out, it added a buzz as well! Very yummy, but not a product you could slice and serve.
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 6 tbsp butter, softened
- 1 tsp vanilla extract
- Prepare an 8×8-inch baking dish with foil and a light coating of butter or cooking spray.
- Whisk together the milk, cream, sugar, cocoa, and butter in a saucepan. Bring the mixture to a boil.
- Reduce the heat and simmer it without stirring. This is important: do NOT stir the mixture! After 15 minutes (or over an hour, in my case), test the temperature with a thermometer. Once it reaches 235°F or soft ball stage, remove from heat. Do NOT stop simmering until it reaches this temperature, or it will not set. It will be noticeably thicker at this point, but still slightly runny.
- Let it sit for a minute and then stir in the vanilla extract.
- Fill a large bowl with ice and place the saucepan into the bowl on top of the ice. Stir the fudge for a few minutes until it is very thick. Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth.
- Place baking dish on a wire rack and allow to completely set. This may take a half hour or a little longer, depending on the temperature and humidity of your home. Then carefully remove the fudge from the dish by pulling out the foil. Carefully invert it on a flat plate or platter and allow the bottom to dry. Again, this may only take a few minutes.
- Cut into squares or rectangles with a sharp knife and allow the pieces to sit for a while without touching. I usually leave them out overnight to make sure each piece is fully set and has a nice solidity all the way around the smooth interior.
What went wrong?
I tried to research what might have happened to my fudge, specifically this Chowhound Q&A. I thought maybe the alcohol could be the culprit, perhaps reacting with the sugar molecules to prevent the soft-ball stage from being at 239°F? All I knew was the diagnosis from the website…I had undercooked the fudge. I just didn’t know how. Then I discussed the situation with my younger daughter (the one who makes Pecan Pralines successfully using the drop-balls-into-water method of checking for soft-ball stage)…she said the failure was probably because I added too much liquid at the end of the cooking process (1 tsp vanilla vs. ¼ cup bourbon), so of course the fudge wouldn’t harden properly. I hadn’t thought of that. (insert facepalm here)
There is a happy ending to this story…even though my making whiskey fudge failed, I had made an excellent frosting for brownies! Those certainly weren’t a food failure…a rich chocolate and bourbon blanket atop a glorious brownie base, complete with a kick at the end. Mmmmm.
Have you ever had a food failure? C‘mon, be honest! Tell me your story so I don’t feel so foolish. It’s ok, I’ll wait…I’ll just be in the corner, eating my boozy brownie.
Slainté! L’chaim! Cheers!