Whiskey, chocolate and pecan fudge
Whiskey and chocolate will work well together but it's all about matching the right chocolate with the right whiskey. You need to look at the flavour profiles of each. For this recipe I used a 55% cacao chocolate which worked well with Teeling Small Batch whiskey. The small batch has a rich sweetness to it as it has been matured in rum casks, it is also a light bodied whiskey so doesn't overpower the chocolate. Pecan nuts have a lovely rich sweetness to them which rounds out the recipe.
It's best to leave the fudge for a day or so after making it (if you can resist the temptation) to let the flavours mellow.
310g chocolate beads
1 can condensed milk
100g pecan nuts roughly broken up
90ml Teeling Small batch whiskey
3g maldon sea salt
50g icing sugar
baking parchment to line a baking dish
Line a baking dish with the parchment paper and sprinkle lightly with half of the icing sugar
Put the chocolate and the whiskey into a bowl and place over a pan of simmering water, ensure the bowl doesn't touch the water,
Stir until the chocolate has completely melted
Add the condensed milk to the bowl and keep stirring until it starts to thicken
Take the bowl off the heat and add the salt and pecans and stir through
Pour into the lined baking dish and smooth out
Allow to cool slightly before placing in the fridge to set for 6 hours or overnight preferably
When set sprinkle with the rest of the icing sugar and cut into cubes
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