A little something to accompany the coffee
Fudge is a confectionery that is found on the other side of the North Sea. We (as in Belgium and Holland) know a similar kind of candy and call it "babelutten" or "babbelaars" (transl. a maunderer): small soft caramel candy that melts in the mouth.
A word of caution: This recipe is not destined for health freaks. With three base ingredients like butter, sugar and condensed milk this is a true calorie bomb!
Ingredients Tempest Fudge
- 185 ml condensed milk
- 60 g unsalted butter
- 100 g sugar
- 1 tbs Bowmore Tempest Batch (IV) whisky
Preparation
Pour the sugar in a cooking pot and heat slowly. Add the butter and the tablespoon of Tempest Batch. Bring the mixture to a boil stirring occasionally.
Lower the fire before pouring the condensed milk. If not, be prepared to clean your work area / kitchen.
Bring to a boil and keep it there for fifteen to twenty minutes. Do not forget to stir sometimes.
Remove from the fire and beat the mixture until it starts to thicken.
Pour the fudge into a rectangular cake pan covered with parchment paper. Let it cool for a few hours. Once it is cool enough you can safely remove the parchment paper and dice it.
Fudge can be stored up to two weeks in the refrigerator. But I can guarantee that it won't survive that long...
Lower the fire before pouring the condensed milk. If not, be prepared to clean your work area / kitchen.
Bring to a boil and keep it there for fifteen to twenty minutes. Do not forget to stir sometimes.
Remove from the fire and beat the mixture until it starts to thicken.
Pour the fudge into a rectangular cake pan covered with parchment paper. Let it cool for a few hours. Once it is cool enough you can safely remove the parchment paper and dice it.
Fudge can be stored up to two weeks in the refrigerator. But I can guarantee that it won't survive that long...
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