Ingredients

115g local unsalted butter, plus extra for greasing 900g caster sugar 397g can condensed milk 250ml water;

Method

1. Grease a 22cm square baking tin then line with greaseproof paper 2. Put the butter, caster sugar and 250ml water in the largest saucepan you have, and heat gently until the sugar has dissolved and the butter has melted 3. Bring to the boil and simmer for 10 mins 4. Carefully stir in the condensed milk, then bring back to the boil. Simmer gently for another 10-15 mins If you have a sugar thermometer, the temperature should be 115°C. Alternatively, spoon a drop of the mixture into cold water; if it forms a hard ball, it’s ready 5. Remove from the heat and beat vigorously with a wooden spoon (or an electric mixer) until thickened. This will take around 10 mins 6. Pour into the prepared tin and leave to set. After 30 mins, score lines with a knife to make it easier to cut later 7. Once set, cut the tablet into squares with a sharp knife