Heston Blumenthal – Whisky Gums

The gums will look really professional if they’re made in chocolate moulds. These look like 

silicone ice-cube trays and are available online and in kitchen stores. However, you can 
simply pour the liquid into a lightly greased plastic tray or baking tray lined with parchment 
and it to shape once it’s set.

Makes 20 sweets

Groundnut or grapeseed oil

200g    Laphroaig whisky

30g    Powdered gelatine

200g    Liquid glucose

150g    Unrefined caster sugar

½ tsp    Cream of tartar

100g    White granulated sugar, for dusting

Lightly grease a chocolate mould tray with a little groundnut or grapeseed oil. If you don’t 
have moulds, line a 20 x 30cm baking tray with parchment paper.

Pour 130g of the whisky into a small saucepan and add the gelatine. Warm the pan over a 
low heat until the gelatine has dissolved in the liquid. Remove from the heat.

Put the remaining whisky in a different saucepan with the glucose, caster sugar and 
cream of tartar. Place over a high heat and heat until the temperature of the liquid reaches 
124°C.

Remove the pan from the heat and allow the liquid to cool to 100°C before adding the
whisky and gelatine mixture. Mix the liquids together with a spatula until the gelatine is
fully incorporated, then pour the mixture into the lightly greased moulds or on to the 
parchment-lined baking tray.

Place the moulds in the fridge and leave to set for at least 6 hours before unmoulding.

Carefully remove the gums from the moulds, or cut the jelly on the tray into cubes. 
(You could also use a 1.5-2cm pastry cutter to cut out the gums.)

Once unmoulded, place the gums in a bowl with the granulated sugar and roll around 
until coated on all sides.