Whisky Fudge

[chefcyn]

Whisky Fudge

This recipe is from the website http://www.scotlandforvisitors.com/wfudge.php and I've varied the instructions just enough to publish here, added the American weights and measures in the ingredients list and added some storage and freezing hints.

Whisky Fudge

Ingredients:

1 Kilo white sugar (2.2 lb)

300 grams butter (10.5 oz)

1 tin Nestles sweet condensed milk

1 tea cup of (Scottish, Scotch) whisky (5 oz)

2 pints of freshly made, plain, hot tea

Method

Melt butter in a large saucepan, then add the tea. Add all sugar stir continuously until all the sugar has melted. Stir in the milk and whisky and stir continuously until the correct consistency is reached (about 10 to 15 min.--soft ball stage on a thermometer).

Without a thermometer, to check the consistency have a cup of ice cold water handy and add a teaspoon of the mixture to it from time to time until it sets firm in the water--makes a "soft ball"

Pour into a large buttered tray and when just firm enough to keep the shape, cut it into bite sized squares. Layer for storage between waxed paper, tin foil or parchment in an airtight container. The fudge can be frozen to keep for up to three months, wrap well with plastic wrap and put in an airtight container.

Keywords: Candy, Intermediate, Chocolate, Snack

( RG1664 )