Scottish tablet (vanilla and cream fudge)

Ingredients

• 450 g caster sugar
• 100 g condensed milk
• 100 g unsalted butter
• 2 tbsp evaporated milk
• 1 tsp vanilla extract

Method

1. Line a 20 cm square tin with baking paper.
2. Combine the sugar, condensed milk, butter and evaporated milk in a heavy-bottomed saucepan.
3. Heat gently, stirring constantly, until the sugar dissolves. Then bring to a gentle boil and cook for 10-12 minutes, stirring occasionally, until the mixture reaches the soft-ball stage (115°C on a sugar thermometer) or turns a pale golden colour.
4. Remove from the heat. Stir in the vanilla.
5. Beat vigorously with a wooden spoon for 2-3 minutes until the mixture thickens and starts to lose its gloss.
6. Pour into the prepared tin. Cool, then cut into squares.

Tip: Tablet should be crumbly and slightly grainy — if you beat it too long it goes smooth and becomes fudge. Pull it off the heat at the right moment for the proper Scottish texture.