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Scottish Cooking, Fudge

The Scots have a sweet tooth, probably fostered by the
large sugar refineries that sprang up on the Clyde in the late seventeenth century as imports of cane sugar started to arrive from the West Indies. Fudge, or tablet as it is more often known, is easy to make and is a most acceptable present at any time of the year.

Ingredients:
2 lb granulated sugar
1 tin condensed milk
1 cup milk
1/4 lb butter

Method:
Warm sugar. Put milk in large pan on low heat and gradually add the sugar stirring constantly. Stir until the sugar has dissolved, then add the butter cut in pieces and when melted, add the condensed milk. Boil, stirring constantly, for 20 minutes until a small soft ball forms when a little is dropped into a saucer of cold water Remove from heat and beat until thick and creamy. Pour into oiled tray and cut in squares when cool.

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