Chris@rigdenage - recipes

Scottish tablet

2 lb sugar
1 tin Nestles sw condensed milk
1/2 tin ordinary milk or cream
4 oz butter or marg

Melt the butter in a LARGE saucepan, add the rest and bring it all to the boil, stirring CONSTANTLY (it burns VERY easily), and stand over it as it simmers, continuing to stir constantly, and cook until it's a nice golden brown. Lighter means softer, darker means firmer, like toffee. About 10 to 20 min, I think.

Pour it into a foil-lined tray to cool, but DO NOT scrape the pan - the stuff clinging to the pan has cooked at a different rate, and will have a different texture. ** Remember it's VERY hot - hotter than boiling. **

However, waste-not, want-not .... scrape what's left in the pan onto a spare piece of foil to cool. It'll be edible, but not as even as the main tray.

As it cools, crinkley pale lines will form on it. Leave it for several hours to set. It can then be either broken up or cut up. Scoring lines on it while it's warm will make it easier to cut/break when it's cool.