Recipe 133

Name:

Recipe name and category: Helensburgh Fudge

No. of servings:

Preparation time:

Recipe ingredients and directions:

2 lbs granulated or brown sugar (half and half works well)

1-1/2 cans condensed milk

¼ lb butter

1 cup milk

2 tsp vanilla

Word of warning…sugar boils at a very high temperature. Be careful.

Put all ingredients except vanilla into pan and dissolve slowly over heat, stirring gently. Continue stirring as you bring the mixture to a boil. Boil for approximately 20-40 minutes, until mixture becomes light brown and, in my grandmother’s words, “leaves the sides of the pan.” (This is one of those ‘you’ll know it when you’ve seen it’ instructions. What you’re looking for is a thickening, indicated, in fact, by the slowness of the mixture to *return* to the sides of the pan when you separate it *from* the side of the pan with a sweep of your wooden spoon.)

Remove from heat and add vanilla. Expect steam!

Pour into a greased pan and, when firm, cut into squares.

Recipe source: My grandmother.

Recipe anecdote: Helensburgh is a coastal town to the west of Glasgow, Scotland. If you were to take the A82, the low road that heads toward Loch Lomond, and if you turned half left at Dumbarton, you would come to Helensburgh, on the Firth of the Clyde.