I thought there was too much whiskey in these candies, but everybody disagreed with me! The whiskey is cooked along with the remaining ingedients, so no alcohol remains. I know that is disappointing to a lot of you. If you want an alcoholic kick, soak raisins in whiskey and add those at the end of beating the mixture.
- 350gr sugar
- 65gr glucose syrup
- 75ml/gr milk
- 150gr heavy cream
- 75ml/gr whiskey
- 1 tsp vanilla extract
- pinch of salt
- 25gr butter
Makes about 65
Combine all ingredients except the butter in a heavy based sauce pan. Heat while stirring occasionally to 118°C.
Take the pan off the heat, and stir in the butter. Leve for 15-20 minutes.
With handheld mixers, beat the batter until it becomes thick and opaque.
Push in a buttered 20cm square tin or pastry ring. Leave for at least 3 hours to set, then cut.