3 cups sugar.
2/3 cup milk.
2/3 cup half & half (or evaporated milk)
1/4 cup light corn syrup.
2 Tbsp butter.
6 Tbsp whisky.
2 tsp maple extract.
Line an 8 inch pan with foil and spry with cooking spray, or butter pan. In a large 3 quart saucepan, combine sugar, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to soft ball stage on a candy thermometer. Do not stir. Remove from heat, do not stir. Cool to 120 F, add whisky and maple extract. Beat until mixture starts to lose its gloss. Quickly pour into pan to set.
It didn't set very well, it is quite soft. The whisky is very strong, i used Crown Royal because it was the only brand the liquor store carried in the tiny bottles. I used about a bottle and a half. I cut it in triangles because it looks a lot like my brown sugar fudge, and I need a way for little people to distinguish it quickly, so they know they can't have it.
I had a hard time getting it up to temperature, it seemed to stall out between 200 and 220. Suddenly, it turned darker, so i think i burnt it.
I let it sit until it started to crystallize, but the temperature didn't seem to go down. I think i should have pulled the thermometer out and let it get to room temperature instead of just letting it sit in the pot. Finally, I put it in my mixer and gave it a few minutes, then poured it into the pan. Instead of using foil, i just used wax paper like i use for all my fudges. It peels off easier, i find.
So I am officially ready for Christmas, save for a bit of house cleaning and bake some rolls tomorrow. This morning, I am heading over to my nephew's first Christmas concert. He is in kindergarten and loving it! Apparently they are singing Away in a Manger. Can't wait!
Hope everyone is having a great last rush to Christmas!!