We have all grown up it is true, but our love and near obsession with candies have remained. On any given day we can stop at a candy store to indulge a little, but why do that when we can now make candies at home, that too with our favourite Irish whiskey?
Although you are free to bake with your preferred Irish whiskey, we recommend Jameson because it adequately balances the strong flavour of the butter and chocolate.
Take a saucepan and pour the sugar and whiskey in it. Heat over medium to high heat until the sugar melts and the mixture begins to bubble. Lower the heat slightly and continue to boil for two to three minutes. Now add the butter to this mixture and increase the temperature, allowing the butter to melt rapidly. Bring this mixture to a full boil for about four to five minutes. The mixture should be thick but not grainy.
Meanwhile, line a jelly roll pan with aluminum foil and add a layer of Club Crackers to it. Carefully pour the butter mixture over the crackers and wait for a minute or two. Now, bake the crackers at 350 degrees for 10 to 12 minutes. Once done, remove the baking pan from the oven. Top the crackers with chocolate chips. The chocolate chips will naturally melt a little, and you can spread the chocolate over the crackers gently. Allow the slab of candy to cool in room temperature before refrigerating it for one to two hours.
Remove from the freezer when it hardens and crack the candy into bite sized pieces. You can pour preferred amount of Sprinkles on top if you want to.
The delightful Irish Whiskey Crack Candies are ready, so start popping them!
One of this chocolate cake recipe’s key characteristics is that it is gluten-free and uses no flo