not the same as if Bill makes it..:-)
ann
On 1/4/2016 11:28 PM, Darren Addy wrote:
http://oldtymefudgerecipes.com/liquorfudgerecipes.php#whiskeyfudge
On Mon, Jan 4, 2016 at 10:11 PM, ann sanfedele <ann...@nyc.rr.com> wrote:
I'm watching my mail box
ann
On 1/4/2016 10:38 PM, Bill wrote:
My father used to make a fudge like candy that was pretty much just brown
sugar, milk and some butter.
He would put a little vanilla extract into it from time to time, but that
was a rare occasion, generally because he wasn't using a dark sugar.
One of the little stocking stuffer gifts my wife gave me for Christmas was
some fudge candies from Scotland made by the distillery Edradour. They use a
small amount of their Scotch as a flavoring.
I decided I needed to try making this myself, so, remembering vaguely what
the proportions were supposed to be (3 parts brown sugar, 1 part milk, and a
blob of butter cooked to soft ball stage and then whipped after cooling to
the point it was warm but not hot) I set out on a culinary experiment.
I didn't have any Edradour, but I did have some Aberfeldy, and some quick
math told me that 3/4 of a teaspoon was about what I wanted.
And boy was I right.
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