Dewar’s Whisky Gums

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.

Stage 1 : Weigh out the Gelatine and mix with 35g of the whisky.

Seal under pressure (Sous Vide). We used a Foodsaver.

Heat gently to 60C / 140F. We use a water bath with circulator but you can achieve a good result with a pan of water and a thermometer. Heat for about 25 minutess until the gel becomes combined and fluid.

Stage 2: Meanwhile weigh out 75g of sugar and 1g of cream of Tartar.

Put this in a saucepan then add 40g of whisky and 100g of corn syrup (we used dark corn syrup here).

Heat until it bubbles then cook for 1-2 minutes until all the sugar is disolved.

Combine satge 1 and 2 and add the final 30g of whisky.

Pour into molds.

Chill in the fridge for 12 hours.

Place some cooking parchament on the mold then gently heat the mold under warm running water then pull away the paper from the mold and the Gums will come out.

They are a little tacky so we decided to roll them in sugar.

Keep in the fridge and bring out 20 -30 mins before you want to serve them.

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