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.
Provided by C-J from the UK
Categories Candy
Time 32m
Yield 100 serving(s)
Number Of Ingredients 5
Steps:
- 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).
Nutrition Facts : Calories 49, Fat 1.1, SaturatedFat 0.7, Cholesterol 3.1, Sodium 10.8, Carbohydrate 9.6, Sugar 9.2, Protein 0.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Arafat Islam
[email protected]not bad
Zeeshan Bhatti
[email protected]thumbs up!
Aleem Mutyaba
[email protected]Amazing!!!
wize ronald
[email protected]This tablet fudge is the worst thing I've ever tasted. It was so hard and chewy, I could barely bite into it. The flavor was also terrible. I don't know what I did wrong, but I'm never making this again.
Ashok Bhandari
[email protected]I was disappointed with this tablet fudge. It was too hard and crumbly. I think I overcooked it. The flavor was good, though. I'll try again next time and hopefully get it right.
kaila webb
[email protected]This tablet fudge was a bit too sweet for my taste, but it was still good. The texture was nice and creamy, and the flavor was rich and decadent. I think I would have liked it better if I had used a darker chocolate.
Kevin Okello
[email protected]I'm not a huge fan of fudge, but I thought I'd give this recipe a try because it looked so easy. I'm so glad I did! This tablet fudge is amazing! It's creamy, chewy, and has the perfect amount of sweetness. I can't stop eating it!
Emmanuel kwaku OWUSU
[email protected]This tablet fudge was delicious! It was so easy to make, and it turned out perfect. The texture was just right, and the flavor was amazing. I loved the combination of the whiskey and the sugar. It was the perfect treat for a cold winter day.
Lk Lm
[email protected]I made this tablet fudge for a party, and it was a huge hit! Everyone loved the creamy texture and the rich, buttery flavor. I even had a few people ask for the recipe. It's definitely a keeper!
ladla prince rajpoot
[email protected]This tablet fudge was an absolute delight! The texture was smooth and creamy, with the perfect amount of chewiness. The flavor was rich and decadent, with a delicious caramel-like sweetness. I used a blend of three different whiskeys, and I think tha