Ingredients:
500 ml / 1 pint of water
225 gm/ 8 oz butter, chopped in pieces
1.8 kg/4 lbs of super refined fine caster sugar
450 gm / 1 lbs of condensed milk
optional
flavoring as desired
Preparation:
Butter
a 30cm x 10cm /12" x 4" or 18cm/ 7" square tin.
In
a large, deep pan saucepan, absolute 4 pint minimum but preferable larger (a
stock pot works very well) heat the water to a low simmer then add the butter.
Stir until melted. Add the sugar and stir until all the sugar has dissolved.
Raise the heat to high and bring the sugar to a hard boil for 5 minutes (the
mixture should boil really fiercely which helps to reduce the liquid and colour
the mixture) stirring all the time to prevent the sugar from sticking and
burning. If you have a thermometer take the temperature to 120°C/ 250°F (also
known as hard ball stage in candy and toffee making).
Once
the sugar is boiling, slowly add the condensed milk - TAKE CARE - the sugar is
at a very high temperature and may splatter. Stir well then lower the heat and
simmer for 20 mins. The mixture will bubble and resemble a moon crater, but
don't be put off, keep cooking. The mixture will also start to slightly darken.
After
twenty minutes or once the mixture is visibly thickened, remove the pan from
the stove and beat the mixture vigorously for 5 - 10 mins, add any optional
flavorings (see note below).
Pour
into the greased pan and when the tablet is cool but still soft, cut into
1" squares - you can even put the pan in the freezer to make sure it is
completely cold.
Wrap
in grease proof paper and store in an airtight tin.
