Scottish tablet

Directions

1. Melt butter, being careful not to burn.
2. Add sugar and milk, when the sugar is dissolved, add condensed milk. Slowly turn up the heat, and be ready to stir continuously throughout the rest of the recipe.
3. Bring to the boil, (if you have a candy thermometer, you want it to reach just under or at 120c/240f) then turn the heat down a bit, and simmer for about 20 minutes.
4. As you’re approaching 20 mins, you can test the mixture by placing a drop on a cold dish or bowl of cold water, and it should turn into a well-formed glob, that flattens out if you pick it up and hold it for a second. If it hasn’t reached this stage, fire it up and boil a bit longer. Trial and error is key, but take care not to overcook it.
5. Take it off the heat when ready, and beat for an extra few minutes (no longer than about 5)
6. Pour the mixture into a baking tin lined with parchment paper. I use an 8x10 tin, but any old thing will do.
7. Leave to set either on the countertop for a few hours, or in the fridge.
8. Break into pieces by hand once set, or score before tablet has fully set and break up into squares when ready. The final texture should be hard and crumbly, but melt in your mouth.