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- 800g/1lb 12oz caster sugar
- 200ml/7fl oz full-fat milk
- 125g/4½oz butter
- 397g tin condensed milk
- 1 tsp vanilla bean paste
Combine all of the ingredients, apart from the vanilla in a deep saucepan.
Put the pan over a medium heat and simmer for about 30 minutes.
Keep an eye on it, if it catches reduce the heat accordingly.
Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes.
Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine.
Spread the mixture evenly over a lined 40cm baking tray and leave for at least 2 hours at room temperature or until completely cool.
Once completely cool and set.
Cut into squares to serve.
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