Chocolate-Infused Scottish Tablet

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

2In a heavy-bottomed saucepan, combine the granulated sugar (450 grams), whole milk (120 ml), unsalted butter, (60 grams) cocoa powder, (30 grams) and a pinch of salt (Pinch).

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

4Bring 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.

5Remove the saucepan from the heat and stir in the vanilla extract (1 teaspoon).

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

7Beat 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.

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

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

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

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