If you'd rather have your Scotch and Chocolate together in on bite, try this Scotch-Whiskey Fudge. This recipe is reprinted with permission from The Cake Mistress. I haven't changed the measurements to U.S., but you can find a good calculator online. Also, I love the 'variant' spellings, so I didn't change those either except for Whisky to Whiskey, but just in a few places. Enjoy! This Fudge is fabulous!!!
Melted butter, to grease
1 x 395g can sweetened condensed milk
100 g unsalted butter, cubed
255 g (1 1/4 cups) brown sugar, firmly packed
2 tablespoons glucose syrup
150 g good-quality dark chocolate, finely chopped (I used Lindt 70% Dark Chocolate)
60ml (1/ 4 cup) Scotch Whiskey (or other spirit of choice)
1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves.
3. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
4. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool.
5. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
6. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into equal portions.
Makes 16 large pieces or ~32 pieces sized 2×3cm
Best made the day before serving. Overnight refrigeration allows for the flavours to develop, and makes it easier to cut. I imagine you can make many flavour variants)
Thanks to The Cake Mistress for this awesome recipe!
***Like Scotch in your Brownies?
Try these Butter "Scotch" Brownies I posted on National Butterscotch Brownie Day.
Photo: The Cake Mistress