Three finalists announced in ‘The Old Pulteney Maritime Heroes Awards’
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Aiden Byrne perfectly pairs Old Pulteney 12 Years Old with a delightful homemade fudge.
As you will know, we are big fans of food pairings here at Old Pulteney. Just last year our Brand Ambassador and Michelin Star Chef Aiden Byrne, created a suite of recipes for you to try at home and gave us his top tips for matching whisky to food. To create a winning combination, ensure that your food ingredients and recipes contrast with the flavours in the whisky. If you’d like to understand more about food pairings why not read tips from Aiden here.
This latest recipe from Aiden pairs well with Old Pulteney 12 Years Old, the white chocolate, orange zest and salty elements of the fudge perfectly complement the flavours in the whisky. Sound good?
• 395g can sweetened condensed milk
• 220g brown sugar
• 15g glucose syrup
• 85g golden syrup
• 125g butter, chopped
• 180g white chocolate, finely chopped
• Zest of 2 oranges
• 5g smoked sea salt flakes
Grease a square cake pan that is 4cm deep with a 20cm base. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Place condensed milk, sugar, glucose syrup, golden syrup and butter in a saucepan over a low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved. Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6-8 minutes or until mixture thickens and comes away from the side of the pan. Remove from heat. Stir in chocolate until combined and melted. Spoon into prepared cake pan. Smooth top. Mix the smoked salt and orange zest to form a crumb. Sprinkle the smoked salt and grated orange zest mix over the fudge pressing in with the back of a spoon to secure. Set aside for 30 minutes. Cover with cling film. Refrigerate for 6 hours until firm.
If you try your hand at creating this delectable recipe be sure to share with us on our social media #PulteneyPairings:
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