Scottish Export Recipe
Taste: Sweet, Caramel, Earthy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Caramel
In a medium saucepan over medium heat, combine the brown sugar and unsalted butter. Stir constantly until the mixture is smooth and begins to bubble, about 5-7 minutes.
- 2
Add the Whisky and Cream
Once the caramel is bubbling, carefully add the Scotch whisky and heavy cream. Be cautious as the mixture may bubble up. Stir continuously until well combined and the caramel thickens slightly, about 3-5 minutes.
- 3
Incorporate the Flavorings
Remove the saucepan from heat and stir in the vanilla extract and salt. Mix well to ensure the flavors are evenly distributed.
- 4
Melt the Chocolate
In a separate bowl, melt the dark chocolate in the microwave in 30-second intervals, stirring between each interval until smooth.
- 5
Combine Mixtures
Pour the warm caramel mixture over the melted chocolate and stir until completely combined and smooth.
- 6
Chill
Transfer the mixture to a greased 9x9 inch baking dish. Refrigerate for at least 2 hours or until set.
- 7
Cut and Serve
Once set, remove from the refrigerator and cut into squares. Serve chilled, optionally topped with additional sea salt.