Friday, December 3, 2010

Islay Whisky Fudge

I've always been a bit of a homebody. There are few things that I enjoy more than tinkering around in the garden, pickling cucumbers, baking scones and, when I can, making Christmas presents.

I know what you're thinking and the answer is no - I'm not secretly and old woman. Besides, this recipe is for a serious man-fudge and it contains a load of my favourite lifespan-shortening ingredients like butter, whisky, refined sugar, condensed milk, malt extract and salt.  

A wee dram with a healthy serve of Islay whisky fudge

  Islay Whisky Fudge
  • 3 cups white sugar
  • 1/2 cup organic unhomogenised milk
  • 1/2 cup sweetened condensed milk
  • 125g of European style cultured unsalted butter
  •  3 healthy pinches of Maldon sea salt
  • 1 tablespoon malt extract 
  • 60ml of smoky Islay whisky (I used Laphroaig)
Step One: Put sugar and milk into a saucepan.
Step Two: Heat gently, stirring constantly until sugar dissolves.
Step Three: Add condensed milk, butter, salt and malt extract. Stir until butter has melted.
Step Four: Bring to the boil and continue boiling until the soft ball stage, stirring occasionally to prevent burning. (Drop a little bit of the mixture to a cup of cold water, if the mixture forms a slight ball then is it done)
Step Five: Remove from heat. Cool slightly and stir in whisky.
Step Six: Beat until thick.
Step Seven: Pour into buttered tin.
Step Eight: Mark into squares. Cut when cold.

There is of course one final step not included above. Pour yourself a dram whilst whipping this up and have someone on hand to help you clean out the leftover fudge stuck to the pot.

This is a perfect Christmas present for soaks, grumpy old men (dads), and aunties who secretly (generally not so secretly) like to hit the bottle.

Seasons greetings everyone.    

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