Catherine Brown

Whisky Fudge

Preparation info
  • Yield:

    45–50

    pieces
    • Difficulty

      Medium

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Whisky is optional, but for the most subtle flavouring avoid the strongly peaty island malts.

Ingredients

  • 300 ml (10 fl oz) double cream
  • 250 g (9

Method

Use a large 3 L (5–6 pt) thick-based aluminium or stainless steel pot. Line a tray, approximately 18 x 27 cm