cups milk (whole milk tastes better but semi-skimmed and skimmed milk work)
tablespoons Scotch whisky (No need to use the good stuff here)
Serving Size: 1 (16) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 9 g20 %
Total Fat 1.1 g1 %
Saturated Fat 0.7 g3 %
Cholesterol 3.1 mg
Sodium 10.8 mg
Dietary Fiber 0 g0 %
Sugars 9.2 g36 %
Protein 0.2 g
On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
When the sugar has disolved add the whisky.
Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
When the mixture has reached the correct temperature take the pan off the heat.
Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
Pour into a Swiss roll tray.
Leave to cool.
When part set mark into bite size portions.
Continue to leave the mixture until it is cold and set completely.
Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).