A real Scottish tradition. It was something my Granny used to take great pride in. The recipe I have used dates back a long way, it uses fresh milk rather than evaporated milk, unlike most modern recipes. A recipe using fresh milk takes far longer to cook but is worth it as the flavour is so much better.
As a true Scotsman, I have added a wee whisky to give it an extra dimension. I like to use Glenmorangie, the 10 year old is great for this recipe but the Signet I will save for as toast tonight!
Makes: Approximately 60 pieces
Equipment: Metal Frame 10cm x 18cm
450g caster sugar
30g golden syrup
80g sea salt butter
30ml scotch whisky
1 vanilla pod split and scraped
- Prepare a tray with non-stick paper and place the metal frame onto it.
- On a low heat slowly heat the sugar, syrup, butter, vanilla seeds and milk in a large heavy bottomed pan until all the sugar is dissolved.
- Continue to cook over a low heat until the mixture has reduced to approximately 600g in weight.
- When the mixture has reduced, add the whisky and turn the heat up to medium. Cook the mixture to 115’C.
- Remove from the heat and beat the mixture with a spatula or wooden spoon. The mixture on the sides of the pan will begin to become grainy. The more you mix at this stage, the more granular the final product will become.
- Pour into the prepared mould and leave to cool and set for approximately 4 hours.
- When the mixture is fully set, cut into 2cm pieces.