1. Grease an 18cm square cake tin. 2. Put the milk, sugar and butter in a heavy based pan and heat slowly stirring all the time until the sugar dissolves and the butter melts. 3. Bring to the boil for 15-20 minutes stirring all the time. 4. When it reaches the soft ball stage (115°C on a sugar thermometer or if it forms a soft ball when put in cold water) remove from the heat and stir in the vanilla extract. Cool for 5 mins. 5. Beat with a spoon for a few minutes until it begins to thicken and the gloss dissapears. 6. Pour into the tin and leave to set at room temperature (do not put in the fridge). 7. Once set, cut into small squares and put in a sealed container. ---------------------------------------------------------------------------
Nutrition
Ingredients
