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Whisky tablet
Makes 60 Desserts and puddings
Ingredients
- 450g caster sugar
- 30g golden syrup
- 80g sea salt butter
- 240ml full-fat milk
- 30ml Scotch whisky
- 15cm square metal frame
- food thermometer
Method
Line a tray with baking paper and place the metal frame on top.
Put the sugar, golden syrup, butter and milk in a heavy-based saucepan and heat over a low heat until the sugar has dissolved. Continue to cook over a low heat until the mixture reduces in weight to around 600g. When the mixture has reduced, add the whisky.
Turn the heat up to medium until it reaches 115C. Remove the saucepan from the heat and beat with a spatula or wooden spoon. The mixture will start to become grainy on the sides of the saucepan. The more you mix, the more granular the final product will become.
Pour into the prepared mould and leave to cool and set for about 4 hours. When the mixture is fully set, cut into 2cm pieces. Store in an airtight container and consume within 1 month.
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