Something between a Fudge and Candy. Makes 16-20 bars.
INGREDIENTS
Metric / Imperial
125 g / 4 ½ oz unsalted butter
1 kg / 2 ¼ golden granulated sugar
300 ml / 10 fl oz full-fat milk
A pinch of salt
200 g / 7 oz tin of condensed milk
1 teaspoon pure vanilla essence
1 teaspoon of a strong coffee solution
Put the butter in a large heavy-based saucepan (make sure it is a non-stick pan as otherwise the tablet mixture will stick) and melt using a low heat. Add the sugar, milk and salt and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and simmer over a fairly high heat for 8-10 minutes, stirring often (and making sure you get into all the corners with your wooden spoon).
Add the condensed milk, stir well, and then simmer for 8-11 minutes, stirring continuously. The mixture should bubble, but only gently. After approx 8 minutes, it should be ready - test if it has reached the ‘putty’ stage, i.e. when you drop a little of the mixture into a cup of very cold water, it will form a ball like putty that you can pick up between your fingers. On a sugar thermometer, it should read 115 Deg C / 240 Deg F.
Remove from the heat at once and add the vanilla and coffee essence. I recommend using an electric hand-held beater to beat at medium speed for 4-6 minutes, just until you feel the mixture begin to stiffen a little and become ever so slightly grainy; if you opt to beat it by hand, it will take at least 10 minutes of hard work! Pour immediately into a buttered 23 x 33 cm / 9 x 13 inch Swiss roll tin and leave to cool. Mark into squares or oblongs when it is almost cold. When completely cold, remove and store in an airtight tin or wrap the pieces individually in waxed paper.
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