Classic recipe.
Have to hand a sink with a bit of cold water in the bottom, a jam thermometer, an electric beater and a well-greased swiss-roll tin, preferably resting on a trivet.
INGREDIENTS:
- 1 can condensed milk
- 1 kg caster sugar
- 1 tsp vanilla
- 250g salted butter
METHOD:
- In a large pan, mix the condensed milk, sugar, butter and vanilla. Rinse out the condensed milk tin with a little bit of water, less than half the tinful, and add that to the mixture.
- Gently heat, whilst stirring, until the sugar has all dissolved and the butter is melted.
- Keep a track of the temperature with a sugar thermometer. Keep on stirring and cooking, as the tablet begins to take on a brown colour, and is up just past the ‘soft ball’ temperature, around 119 C
- When the tablet looks right and is the right temperature, take the pan off the heat, cool the bottom of the pan in a sink of cold water. Take your time to put down the spoon and the thermometer.
- Beat the tablet as it starts to cool, until the surface starts to lose its shine. If you test the texture on the beater wires, it should begin to thicken and look slightly velvety.
- While it is still hot, pour it into the greased swiss roll tin.
- Leave to cool for 15 to 20 minutes, then score into squares. When it is completely cool (usually much later) turn it out and break into squares.
I like tablet with coffee.