3rd August 06, 09:39 PM
Malt Whiskey Fudge....
Last year I was given a tin of Edradour Whiskey Fudge (made by Gardiners of Scotland). A wonderful confection which (like peanuts) one is compelled to eat in quantity.
I've been browsing around the internet a bit for a recipe, but none has surfaced. I was curious to know if anyone here has tried to make it and if so, how was it. I was thinking of trying a traditional fudge recipe and adding single malt or perhaps Drambuie.
3rd August 06, 09:44 PM
I found a recipe for Jack Daniels Whiskey Fudge, just change the Jack for whatever you want. http://www.recipezaar.com/11961
4th August 06, 12:22 AM
Never seen one, but I came up with my own:
1 bottle single-malt (Talisker or Oban are preferred)
1 lb. chocolate chips
1 lb. butter
1/2 cup sugar
1/2 cup milk.
Melt the chips and butter in a double boiler. Measure out 2 ounces of single malt, and drink. If it meets your satisfaction, whisk another 2 ounces into the chocolate/butter mixture.
Lightly beat the eggs with the milk. Do not let the whites form peaks. Measure out another 2 ounces of single malt. Add 1/4 ounce to the eggs, and continue beating.
(Reserve the remaining whisky in a suitable container...such as your belly.)
While chips and butter are still over low heat, slowly whisk in the milk.
Measure out another 2 ounces of single-malt. Wait a minute, we all ready added some singlemalt, right? Well don't waste it, and fer gawd's sake, don't try to pour it back in the bottle. Just drink it. Good lad.
Now, mix the milk in with the remaining ingredients, and slowly sift in 1/2 cup flour. Measure out 2 ounces...oh hell. Let's say 3 ounces of singlemalt. Contemplate adding it to the batter, and then come to yer senses. Drink.
Mix the mess all together. Did we put in some singlemalt yet? Measure out a dram. Add to the pot. Or drink, which ever is easier.
Put in a 350 degree oven for approximately 30 minutes. This will give you time to have another dram.
When the smoke alarm sounds, remove from oven. Insert a toothpick into the center to confirm that not only have you ruined a cake pan, but you've wasted almost 4 ounces of fine singlemalt.
Put the smouldering pan in the sink and cover with cold water.
Take the rest of the singlemalt to your mate's house*, pour out two glasses and repeat until the bottle is empty. Comiseratie on how good the fudge would have been.
* In lieu of a "mate" to share the single malt with, feel free to ship all bottles to Streetcar in care of X Marks the Scot.......
Last edited by Streetcar; 4th August 06 at 12:24 AM.
4th August 06, 03:01 AM
Don't fudge it
Streetcar got there first - and expressed it much better than I can - but please don't adulterate the nectar. Eat a bit of fudge with your dram if you must - I think it will ruin the taste but then that's just me - but don't ever put any in it. Sacrilege!
4th August 06, 04:03 AM
Originally Posted by Blu (Ontario)
if it wuz Edradour than it wuz "whisky"- no "whiskey"
Member: Scotch Malt Whisky Society, DramBusters, UisgieBeath8teen, the Friends of Laphroaig, Islay Whisky Society, Ardbeg Committee, Scotch Whisky Heritage Centre, The PLOWED Society, Duncan Taylor Scotch Whisky Club, D&M Connoisseursí Club, & Single Malt Aficionados Club
4th August 06, 04:35 AM
Please note that the Gardiners of Scotland whisky fudge is a "white fudge" (i.e. not chocolate). This kind of fudge is more common in the UK than in the US. We sell it in our gift shop and I have a hard time explaining to my fellow Americans that, though it says "fudge" on the label, there is no chocolate in it.
Those that want to give it a try:
It's about half way down the page. Comes in a nice collectable tin, too!
4th August 06, 05:48 AM
Like any cooking, you want to use good quality ingredients, but not necessarily the best. So, I would use a good quality whiskey, but not top of the line.
Originally Posted by Andrewson
We're fools whether we dance or not, so we might as well dance. - Japanese Proverb
4th August 06, 06:19 AM
Originally Posted by Pour1Malt
4th August 06, 06:38 AM
This recipe looks interesting, but I think the chocolate might be a bit overpowering. It might work if I substituted butterscotch chips for chocolate though.
Originally Posted by Big Dave
Thanx for the link.