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Scottish Fudge

An old fashioned Scottish favourite made with sugar and condensed milk which has been enjoyed by four generations of my family. Known as "Tablet" in Scotland, it's a caramel fudge with a firm, grainy texture.


It is better to remove the mixture from the heat too soon rather than too late. If you leave it too late, you still get the grainy texture but the tablet is
very hard and crumbly on top. If you remove it a little too early, you can usually beat it until it starts to get a fine grainy texture.
Every stove is different and every cook's hand is different. I had to have a few goes before I got the grainy texture
just right. Once you get it right, you will always be able to recognize the
right moments to both remove it from the heat and to pour it into the pan
after beating it.

Happy cooking!

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Angus Hughson

Cabernet Sauvignon, Shiraz and Chardonnay are the best wines to pair with Scottish Fudge.


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