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. >> >> > > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and > follow the directions. -- Life is too short to put up with bad bokeh. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
