- 900g caster sugar
- 250ml whole milk
- 2 teaspoons of vanilla essence
- 1 x 397g tin sweetened condensed milk
- 110g unsalted butter, diced
- Put the sugar and milk in a very large pan, over a medium-low heat. Stirring occasionally, heat until all of the sugar has dissolved (don’t let it boil at this stage). Line a 20cm x 30cm baking tin or dish with baking paper.
- Once all the sugar has dissolved, add the butter and continue to heat until it has melted into the sweet milk.
- Now add the condensed milk and mix well. Increase the heat and stir continuously while the mixture boils (try not to let it catch and burn, or you will get brown flecks in your tablet). Take care, as it is very hot and bubbles volcanically, which is why you need a large pan to stop it from boiling over. Using a cook’s thermometer, take it to 120°C (soft-ball stage). It will get slightly thicker, and also start to turn a fudgy colour.
- Once it’s reached 120°C, remove from the heat and leave to settle for a few minutes. Now, either by hand, or in a stand mixer, beat the mixture until it starts to thicken and set – it will begin to look thick and slightly grainy. Add 2 tsp of vanilla essence.
- Pour into the lined tin and smooth out evenly, pushing it into the corners. Leave to set for 30 minutes, then mark into squares with a sharp knife. Leave to set for at least a couple of hours, but ideally overnight. If you prefer, rather than marking it into squares, you can just leave the tablet to set then break it up, for a more rustic look. Store in an airtight container.