Scottish Whisky Tablet (Fudge)

"I use this when I have foreign guests. This is a traditional Scottish Sweet with a adult twist. I get lots of compliments as it just melts in the mouth."
photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
photo by AmandaInOz photo by AmandaInOz
Ready In:


  • 2 lbs caster sugar
  • 2 tablespoons golden syrup
  • 4 ounces butter
  • 2 cups milk (whole milk tastes better but semi-skimmed and skimmed milk work)
  • 4 tablespoons Scotch whisky (No need to use the good stuff here)


  • 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).

Questions & Replies

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  1. Lauri S.
    Great recipe! I used about 150 g (I use metric system!) less sugar and a little bit more whisky (Old Pulteney 12-year-old). I definitely tasted the whisky! Thanks for the recipe. You can´t buy this stuff from Finland...
  2. blondielass
    Really tasty tablet, and not too sweet like most tablet out there, or too hard, and it melts in the mouth! Couldn't taste the whisky - but that's a good thing since I'm not a huge fan of whisky. Had to read the ingredients a few times to confirm that yes, 2lbs of sugar goes in there, but I suppose that shouldn't be too surprising!
  3. AmandaInOz
    Excellent tablet recipe! I was happy to find one that did not use condensed milk. The texture was perfect, and the whisky gave this such a nice smooth flavour. Make sure you use a whisky you like to drink because you will be able to taste it. I used Talisker 10-year-old, and the taste was divine. This recipe made plenty to package up as gifts for DH to take into the office too, and it works twofold. I believe he thinks that the more Scottish things he can bring into the office, the easier it will be for the Aussies to remember that he's not English, and one day they might actually stop asking him about the cricket. :D Thanks for posting!
  4. Marita D.
    My fudge won't set - HELP
  5. Richard_J
    While this makes a tasty treat, I was a little disappointed that I couldn't taste the whisky in it. I actually used a little more than the suggested amount, but I guess it must have boiled off or something. It just tastes like regular fudge. I was pleased with it in that aspect as I've not used normal milk before.


  1. Marita D.
    Put more whiskey in as it didn't taste of it


I love food, especially sweets and deserts. I changed my career to incorporate the things I love most, I am now a Home Economics Teacher living in Scotland, United Kingdom.
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