Just to let you know that I have opened up a new Whisky shop in Grantown on Spey this weekend. We have opened with over 300 malts, concentrating primarily on Speyside and Highland but with a bit of all the others for good measure! We are also selling a large variety of Scottish foods which all contain Whisky (Talisker tablet to die for.......)
So on your next trip on Speyside Whisky trail why not pop in and say hello!
Wee Spey Dram
- Cask Strength Gold Member
- Posts: 3644
- Joined: Mon Feb 20, 2006 9:27 pm
- Location: Galway, Ireland
Essentially, tablet and fudge are the same thing though I think fudge tends to be softer.
http://www.whiskymag.com/forum/viewtopi ... ght=tablet
There's nothing new! Jan, why isn't this in the FAQ's?
(The best taste description I found was: "like toffee but not chewy, like fudge but more grainy." )
Ingredients: (Serves two)
» 500g/18oz/2 cups granulated sugar.
» 60g/2oz/one quarter cup butter.
» 3½ tablespoons condensed milk.
» 170ml/6 floz/three quarters cup water.
1. Grease a tin.
2. Place all the ingredients in a large saucepan and heat until the butter has melted and sugar has dissolved.
3. Bring the mixture to the boil. It is important to stir continuously at this point so the mixture doesn't stick to the bottom of the pan.
4. Bring the mixture down to simmer for approximately 10 minutes. The mixture should be thick and the colour should have turned from white to caramel.
5. Take the pan from the hob/oven and place it on a heat resistant surface for about 5 minutes.
6. After the 5 minutes beat the mixture really hard. At this point it will start to set.
7. Before the mixture sets, use a wooden spoon to transfer it into the prepared tin. You will find it sets almost straight away.
8. Before it has completely set, cut the tablet into bite size pieces and leave it to cool and set hard for 5 minutes.
9. Take the pieces from the tin and store them in an airtight container.
Recipe taken from Undiscovered Scotland website.
**using unsalted butter is recommended. You may also want to add a drop or two of vanilla or your favourite whisky. Caution: working with boiling sugar can cause nasty burns, so be careful.
- Double Gold Member
- Posts: 1119
- Joined: Tue Jun 14, 2005 12:47 pm
- Location: Heddesheim, Germany
welcome and congratulations. A short visit to your website let me think that I have seen the design and the colours somewhere before.
Are you using the same provider as Royal Mile Whiskies by chance? Good luck anyway.
Not critisizing, just curious.
How can I describe this?
Errrrrrrmmmm, well ......... No, nothing like fudge.
Kendal sits between the North Yorkshire Dales and The Lake District, a great area for the outdoors with lots of hill and fell walking, not forgetting caving too.
Kendal mint cake is more like choclate than fudge and nothing like cake.
All I can say is that it's great sustenance for the walker out on the hills who perhaps needs an energy (and sugar) boost quickly.
Yes, they now make fudge too, but the two are totally different.
Who is online
Users browsing this forum: super_simian and 2 guests