Whisky Walnut Fudge
The most important thing about making fudge is to know that it sets very quickly. As soon as it starts to lose its gloss, scrape it immediately into the pan.
Servings: 64 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 60 |
| pro | trace |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 0 g |
| chol | 5 mg |
| sodium | 13 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
-
2 cups (500 mL) packed brown sugar
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) whipping cream
2 tbsp (25 mL) corn syrup
2 tbsp (25 mL) unsalted butter, cubed
1/4 tsp (1 mL) salt
Pinch baking soda
3 tbsp (50 mL) whisky
1 tsp (5 mL) vanilla
1/2 cup (125 mL) chopped walnuts
Preparation:
Line 8-inch (20 cm) square metal cake pan with parchment paper; set aside.
Completely grease inside of heavy saucepan. Add brown and granulated sugars, cream, corn syrup, butter, salt and baking soda; stir over medium-low heat. Bring to boil over medium heat; boil without stirring, for 4 to 6 minutes or until candy thermometer reaches soft-ball stage (234°F/112°C), or when 1 tsp (5 mL) dropped into cold water forms soft ball. As mixture boils, brush down side of pan with pastry brush dipped in water.
Dip bottom of saucepan in cold water. Let cool on rack, undisturbed, until lukewarm (110°F/45°C), 30 to 45 minutes.
With wooden spoon, beat in whisky and vanilla until thickened, lightened and beginning to lose gloss, 4 to 5 minutes.
Meanwhile, microwave nuts at high for 20 seconds or until warm; immediately stir into fudge. Quickly scrape into prepared pan, spreading evenly. Let cool until set, about 30 minutes.
Remove fudge from pan. Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. (Make ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Completely grease inside of heavy saucepan. Add brown and granulated sugars, cream, corn syrup, butter, salt and baking soda; stir over medium-low heat. Bring to boil over medium heat; boil without stirring, for 4 to 6 minutes or until candy thermometer reaches soft-ball stage (234°F/112°C), or when 1 tsp (5 mL) dropped into cold water forms soft ball. As mixture boils, brush down side of pan with pastry brush dipped in water.
Dip bottom of saucepan in cold water. Let cool on rack, undisturbed, until lukewarm (110°F/45°C), 30 to 45 minutes.
With wooden spoon, beat in whisky and vanilla until thickened, lightened and beginning to lose gloss, 4 to 5 minutes.
Meanwhile, microwave nuts at high for 20 seconds or until warm; immediately stir into fudge. Quickly scrape into prepared pan, spreading evenly. Let cool until set, about 30 minutes.
Remove fudge from pan. Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. (Make ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Source
Holiday Celebrations: 2007
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