Ingredients:
- 125g butter
- 1kg caster sugar
- 1 cup whole milk
- 400g sweetened condensed milk
- 1 tablespoon golden syrup
- 1 teaspoon vanilla essence
- ¼ cup whisky (optional)
Method:
- Line a rectangular tray with baking paper. Tray needs to be approximately 2cm deep.
- In a heavy based pan slowly melt butter, sugar and milk. You will want a fairly deep pan as the boiling sugar does rise quite a bit
- Once it comes to the boil, add the condensed milk and golden syrup and vanilla essence.
- Slowly bring to the boil again, stirring constantly, making sure to scrape the bottom for any residue.
- Still stirring carefully, boil for roughly 15 minutes or until mixture darkens to a light butterscotch colour.
- Remove from heat and add whisky (can be left out as whisky is just for taste).
- Beat vigorously (or until your arm nearly falls off) and the mixture has thickened to a very thick custard-like state (approximately 15 minutes).
- Pour immediately into a greased tin (or lined with baking paper) and cool. No need to refrigerate.
- After about an hour, you can score the surface (about 3mm deep) of the tablet in a cross-hatch pattern.
- Once fully cooled, the tablet can be then broken easily into squares. Store in an airtight container.
