Vickys Scottish Tablet, Gluten, Dairy, Egg & Soy-Free

• 500 ml water
• 225 grams gold-foil Stork margarine / butter
• 1800 grams caster sugar
• 450 grams coconut condensed milk from my separately posted recipe

1. Butter an 18cm square or 10x20cm tin
2. Add the water and butter to a large saucepan and heat until the butter has melted
3. Add the sugar and dissolve it, then turn the heat up high bringing it to a hard boil.
4. Stir continuously to avoid burning
5. Slowly add the condensed milk - be very careful of it spitting back - stir it in the lower the heat to a simmer
6. The mixture will resemble the surface of the moon by now!
7. It should be bubbling and darkening in colour
8. When visibily thickened, around 20 minutes of simmering, remove the pan from the heat and beat the mixture vigorously until smooth.
9. You can add flavouring at this point if you wish - vanilla, peppermint, whiskey etc
10. Pour mixture into the buttered tin.
11. Let cool enough to cut it before it cools completely.
12. Store in an airtight container
13. This is very sweet...lol

goldfoil, caster sugar, coconut condensed milk

Taken from cookpad.com/us/recipes/333924-vickys-scottish-tablet-gluten-dairy-egg-soy-free (may not work)