This very sweet traditional Scottish confectionery is very similar to fudge but has a more sugary and crumbly texture. It will keep well for up to 6 weeks and so makes an ideal gift wrapped in cellophane bags or boxes and tied with a pretty ribbon. It is easier to make if you use a sugar thermometer and cook the mixture until it reaches the soft ball stage – 240° F/118° C but can be made without so long as you cook it until the mixture is really thick, and on the point of setting.
Make sure you use a large pan for this as the mixture will boil up a lot, and always stir continuously.
50 g [1,75 oz] butter plus a little extra for greasing
2 dl [0,4 pt] milk
900 g [2 lb] granulated sugar
397 g [14 oz] can sweetened condensed milk
 Butter a 18 cm / 7 in. shallow square cake tin. Place the butter in a large pan and add the milk. Add the sugar and cook gently until the sugar has dissolved and you can no longer feel the grains in the pan when you gently stir it with a wooden spoon. Bring to the boil then add the condensed milk.
 Boil the mixture, stirring continuously so that it does not burn on the base of the pan, for about 20 mins until the mixture is a very thick consistency and a golden caramel flavour.
 Pour immediately into the buttered tin and leave to set. Cut into squares and keep in a cake tin.