OT: A great use for good Scotch

[Bill]

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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