Scottish tablet
2 lb sugar
1 tin sweetened condensed milk *
1/2 tin milk or cream, or a mixture *
4 oz butter or marg
Melt the butter in a LARGE saucepan, add the condensed milk, and use the condensed milk tin to measure out the milk or cream. Add the sugar and bring it gently to the boil over a moderate heat, 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 like oiled cedar, or cherry. Lighter means softer and sweeter, darker means firmer and more flavour. About 15 to 20 min, I think.
Remove from the heat. As it cools, continue to stir, scraping the mixture off the sides of the pan and stirring it into the main mass. It will start to thicken as you do this. When you can scrape the spoon across the bottom of the pan and see metal for a second or so, it's ready to pour.
Pour it into a foil-lined tray to cool, but DO NOT scrape the pan - the stuff clinging to the pan 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 and very nice, but not as even as the main tray.
As it cools, crinkley pale lines will form on it, spidering across the surface. 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 may make it easier to cut/break when it's cool, if you want to be very tidy.
* Try normal milk and full cream condensed milk to start with, but experiment with skimmed condensed milk, lo-fat cream, full cream, etc if you want. They will all 'work', but will yield different textures and flavour variations. I like using milk rather than cream, which is more crisp.