Ingredients
- 450g/1lb granulated sugar
- pinch cream of tartar
- 50g/1oz unsalted butter
- 3 tbsp condensed milk
Method
- Grease a 15cm/6in square tin.
- In a heavy-based pan set over a low heat, stir together the sugar, cream of tartar, butter and condensed milk until the sugar dissolves.
- Bring to the boil and cook until a small amount dropped into cold water rolls into a soft ball (soft ball stage).
- Remove from the heat and beat with a wooden spoon until the mixture looks grainy but before it starts to solidify.
- Pour into the prepared tin and mark into squares just before it sets.
Notes
Grease a 15cm/6in square tin. Cook sugar mixture over low heat, stirring, until it reaches soft ball stage (a small amount dropped in cold water should roll into a soft ball). Remove from heat and beat with a wooden spoon until the mixture looks grainy but before it starts to solidify. Pour into the tin and mark into squares just before it sets.