Seriously whisky business…
A sweet treat inspired by my recent whisky fuelled weekend in Edinburgh, these caramels showcase some of the finest ingredients Scotland has to offer. I’ve used Ardbeg, a peat based whisky with a heavy bonfire aroma and subtle notes of burning heather, Heather Hills Honey, to accentuate the soft floral notes in the whisky, and a generous sprinkling of Blackthorn Salt, balancing the sweetness and providing a punchy first impression before the honeyed smokiness hits the palate. The levels of salt and whisky are adjustable depending on your mood, although I’d definitely not go any lower than the recommended amounts. The more the merrier where this is concerned.
- 60ml water
- 400g sugar
- 397ml condensed milk
- 85g golden syrup
- 70g Heather Hills Honey
- 15g maple syrup
- 115g butter
- 2-4tbsp Ardbeg Islay Single Malt Whisky
- 2-4tbsp Blackthorn Salt
- Line a 20cm square cake tin with baking paper.
- Combine the sugar, golden syrup, Heather Hills Honey, maple syrup, and water in a pan. Gently heat until the sugar has melted, swirling the pan rather than mixing with a spoon.
- Increase the temperature and bring to a boil. Cook for 6-10 minutes, or until the syrup turns deep amber in colour.
- Remove the pan from the heat and whisk in the condensed milk and butter until smooth. The mixture may bubble ferociously for a second as you do this, so do be careful.
- Return the pan to the heat and continue to cook until the mixture reaches 120C/soft ball stage on a sugar thermometer. Remove the pan from the heat and whisk in the whisky.
- Transfer the mixture to the lined cake tin. You can sprinkle the salt over the top at this stage, but it will dissolve slightly as the caramel sets and lose its texture. If that is an issue for you, don’t sprinkle the salt over the top until the caramel has set.
- Use a sharp knife to cut the caramel into individual sweets. Store in an airtight container or wrap in pieces of greaseproof paper and consume within a week.