Homemade Scottish Tablet

1.Line a 20cm (8-inch) square baking tin with parchment paper, allowing some overhang for easy removal.

2.In a heavy-bottomed saucepan, combine the granulated sugar, sweetened condensed milk, and unsalted butter.

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

4.Bring the mixture to a gentle boil, then reduce the heat to low and continue to cook, stirring frequently to prevent burning.

5.Cook the mixture until it reaches the soft-ball stage, approximately 116°C (240°F) on a candy thermometer. This usually takes about 20-25 minutes. The mixture will thicken and turn a pale golden color.

6.Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.

7.Allow the mixture to cool undisturbed for about 5 minutes until it thickens slightly but is still pourable.

8.Using a wooden spoon, beat the mixture vigorously until it becomes creamy and starts to lose its gloss, about 5-10 minutes. This step is crucial to develop the tablet's characteristic grainy texture.

9.Pour the mixture into the prepared baking tin and spread evenly with a spatula.

10.Leave the tablet to set at room temperature for at least 4 hours or overnight until firm.

11.Once set, lift the tablet out of the tin using the parchment paper overhang and cut into small squares using a sharp knife.

12.Store the tablet in an airtight container at room temperature for up to two weeks.