- 675g castor sugar
- 500ml d.cream
- 50g butter
- 1 tspn glucose
- 50ml whiskey
- 2 vanilla pods scraped
whisky, vanilla fudge
Ingredients
Method
Method
Heavy bottom pan.
Bring cream, butter, sugar, glucose and vanilla seeds, stir to boil med heat.
Cook until 121oc.
Remove and place in mixed add whisky and beat until cool, room temp.
Remove set in a lined tub
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
