A lovely Scottish take on fudge, with added spirit
This whisky tablet recipe is perfect for serving with coffee, or after a meal.
A lot of fudge and tablet recipes contain condensed milk; I like that this one uses normal milk instead. I find this slightly takes the edge off the intense sweetness, and is also more convenient as I always have milk in the house.
2 lbs/900g caster sugar
2 tablespoons golden syrup
4 ounces/115g butter
475ml milk (whole milk tastes better but semi-skimmed and skimmed both work)
(At least) 4 tablespoons whisky
Heat the sugar, golden syrup, butter and milk in a pan until all the sugar is dissolved. Use a large pan – when it boils you will need the extra space.
Make sure all the sugar is dissolved – check by putting a metal spoon in and looking for any grains.
Add the whisky. 4 tablespoons is a good amount to start, but I have found you need more than that if you want to taste it in the final product. You don’t need to use good whisky but I have had tasty results using half blended whisky and half Islay single malt – you really get the smoky peaty Islay flavour in the tablet.
Bring the mix to the boil until it reaches 115 degrees centigrade. If you don’t have a thermometer you can test whether it’s ready by putting a little of the mix on a cold plate and checking it will set.
Take the pan off the heat and whisk until it is grainy. This is a crucial step – if you miss this out you will get a soft toffee like concoction. Whisk for 10 minutes (or until your arm can’t take any more).
The mixture will have cooled a bit and should have thickened but still be pourable.
Pour into a tray to set. When it is part set use a knife to mark out portions.
Don’t be tempted to try the hot sugar mix!
Finally, a note on branding – if you don’t boil the mix for long enough and it turns out a bit soft, just call it whisky fudge and no one will ever know you went wrong!
All images courtesy of the author