Scottish Tablet

What you need

• 900 g (2 lb) granulated sugar
• 250 ml (1 cup) whole milk
• 1 can (14 oz) sweetened condensed milk, 397 g tin
• 85 g (6 tbsp) butter, plus extra for the tin

Method

Restated from the original video

1. 1

   Butter a 20 cm (8 in) square tin generously.

2. 2

   Combine the sugar, milk and butter in a heavy pot of at least 4 l capacity, since the mixture foams.

3. 3

   Heat over low heat, stirring, until the sugar dissolves and no grains remain on the base of the pot, 8-10 min.

4. 4

   Stir in the condensed milk and bring to a boil.

5. 5

   Simmer briskly, stirring constantly and scraping the base, until the mixture turns a deep caramel colour and reaches 116 °C (240 °F), 20-25 min. A drop in a glass of cold water should form a soft ball.

6. 6

   Take the pot off the heat. Hot sugar causes severe burns, so keep children away.

7. 7

   Beat hard with a wooden spoon until the mixture thickens, loses its gloss and turns grainy at the edges, 3-5 min.

8. 8

   Pour at once into the tin and level the top.

9. 9

   Score into squares of about 3 cm (1 in) after 10 min, while still warm.

10. 10

    Leave until completely cold and firm, about 1 hour, then cut or snap along the lines. Store airtight for up to 2 weeks.

Imported from scottishscran.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.