This is a fun variation on the wine gum but made with real whisky and is great for Burns Night. I found this in the Fat Duck Cook Book (Heston Blumenthal). We made it with Dewar’s (our namesake) 12 year old whisky, but any can be used.
- 15g Powder Gelatine
- 105g Whisky
- 100g Corn Syrup
- 1g Cream of Tartar
- 75g super fine sugar (+ extra for dusting)