Chocolate-Infused Scottish Tablet

1.Prepare a square baking tin (approximately 20 cm x 20 cm) by lining it with parchment paper, allowing some overhang for easy removal later.

2.In a heavy-bottomed saucepan, combine the granulated sugar, whole milk, unsalted butter, cocoa powder, and a pinch of salt.

3.Place the saucepan over medium heat and stir continuously with a wooden spoon until the sugar dissolves completely and the butter melts.

4.Bring the mixture to a gentle boil, then reduce the heat to low and simmer, stirring frequently to prevent burning, until the mixture reaches the soft-ball stage (approximately 115°C or 240°F on a candy thermometer). This should take about 15 minutes.

5.Remove the saucepan from the heat and stir in the vanilla extract.

6.Allow the mixture to cool undisturbed for about 5 minutes, until it thickens slightly but is still warm.

7.Beat the mixture vigorously with a wooden spoon until it becomes creamy and starts to lose its gloss, indicating it is beginning to set. This should take about 5-7 minutes.

8.Quickly pour the mixture into the prepared baking tin and spread evenly with a spatula.

9.Allow the tablet to cool completely at room temperature until firm, about 2 hours.

10.Once set, lift the tablet out using the parchment overhang and cut into small squares.

11.Store the chocolate-infused Scottish tablet in an airtight container at room temperature for up to two weeks.