Fudge is a popular treat in Scotland.  You may vary the basic fudge recipe by adding extra ingredients such as rum & raisins, chocolate and fruit & nuts.

Ingredients

14oz/397g tin of condensed milk
150m/5floz milk
450g/1lb demerara sugar
115g/4oz butter
½ teaspoon vanilla essence
 
A sugar thermometer

Variations -

Add the following ingredients at the beating stage.

Rum and Raisin - Stir in 2 tablespoons of dark rum along with 110g/4oz of chopped raisins
Fruit and Nut - Stir in 85g/3oz of mixed dried fruit and chopped nuts
Chocolate - Stir in 175g/6oz of melted plain chocolate

Method

Line an 18cm/7in square tin with greaseproof paper/baking parchment. Place all the ingredients into a large, nonstick saucepan, and gently heat.  Stir constantly until the sugar dissolves. 

Bring to the boil and simmer gently for ten to fifteen minutes.  Stir continuously until a temperature of 116ºC/240ºF is reached on a sugar thermometer. You can alternatively test the fudge’s consistency by dropping a little into a cup of cold water. If a soft ball is formed then the fudge is ready. 

Remove from the heat and beat until thick and grainy - usually around ten minutes. Pour the fudge into the prepared tin and leave to cool. When cold, cut into squares. It may be stored in an airtight container for up to one month.  If it lasts so long. :)