Scotch Fudge

Scottish Whisky Fudge

Preparation and cooking: 30 minutes
Ingredients to fill a brownie mould:
1 kg sugar
25 cl concentrated milk
1 glass of milk
110 gr butter
1 small glass of whisky

• Heat the sugar in a large saucepan.
• Add the glass of milk, and dissolve all the sugar.
• Add the butter and let it melt.
• Add the concentrated milk the whisky.
• Bring to the boil for 20 minutes, whilst stirring.
• Take a small drop of the mixture and drop it into cold water. If it forms into a firm ball, then the mixture is ready to take off the heat.
• Whisk off the heat to obtain a texture similar to whipped cream.
• Butter a mould, a pour in the preparation.
• Smooth the surface, and level the edges.
• Leave to cool before cutting into squares.