Scottish Butter Tablets

Instructions

1. Prepare your pan
   Generously grease a 20cm square baking tin with butter. Line with parchment paper, leaving some overhang to help with removal later.
2. Combine ingredients
   In a large, heavy-bottomed saucepan, combine the sugar, butter, milk, and water. Heat gently over low heat, stirring continuously until the sugar has completely dissolved and the butter has melted.
3. Bring to a boil
   Once the sugar has dissolved, add the condensed milk and bring the mixture to a boil. Reduce the heat slightly to maintain a steady rolling boil. Add the salt.
4. Cook to soft-ball stage
   Continue to boil the mixture, stirring constantly to prevent burning, for about 15-20 minutes until it reaches the soft-ball stage (118°C/244°F on a candy thermometer). The mixture should have thickened and turned a golden caramel color.
5. Test for readiness
   To test if the mixture is ready, drop a small amount into a glass of cold water. It should form a soft ball that flattens when removed from the water and held between your fingers.
6. Beat the mixture
   Remove the pan from the heat and add the vanilla extract. Beat vigorously with a wooden spoon for 5-10 minutes until the mixture becomes thick, grainy, and starts to set. Your arm will get tired, but this is crucial for the tablet's texture!
7. Pour and set
   Working quickly before it sets completely, pour the mixture into the prepared tin and smooth the top with a spatula. Allow to cool at room temperature for about 30 minutes, then score the surface with a knife to mark where you'll cut later.
8. Cool and cut
   Allow to cool completely for at least 2 hours or overnight before cutting into squares. Store in an airtight container, with pieces separated by parchment paper to prevent sticking.