First of all, I claim no responsibility for the billions of calories you will consume if you even attempt to make this recipe.
But, it has been requested- so here we go
This is a sweetie that I only make a few times per year – My Dads Birthday, Christmas, if someone close to us gets married or if I need something really wonderful to give someone as a thank-you. I have given this as Wedding Favours and Christmas Presents and served it as petit fours at the end of posh dinner. Very rich and very lovely.
There is no way to “lite” this recipe – it is full fat, full sugar and full calories ….. but in its defence there is no artificial sweeteners, no colourings, no preservatives and no E-numbers. So you pays your money you takes your chances LOL.
- 125 g margarine
- 200 ml full fat milk
- 1 x 397g tin of condensed milk
- 1 kg granulated sugar
First of all the preparation. Grease a shallow baking tin very well with a small knob of margarine – If you only have Swiss roll tins you will need two to take the hot tablet.
Open your tin of condensed milk………….. and then this is very important ……….. go to the bathroom. You will need to stand and stir this mix for nearly half an hour and if you walk away it will burn and be ruined. You don’t want to be hopping around wishing you had gone earlier.
Place the margarine and milk in a heavy bottomed saucepan. I use the bottom of my pressure cooker because I want lots of room to move the mix about as it is cooking.
Over a medium heat, warm the milk until the margarine is melted.
Stir in the bag of sugar and keep heating, stirring occasionally until the sugar has melted and then bring the mixture to the boil stirring all the time.
From here on in you must keep the mixture in motion by stirring it continuously with your wooden spoon until it is tipped out
Pour the milk into the hot sugar mixture and keep stirring until it reaches boiling point again.
Set your timer for 20 minutes and keep right on stirring as the milk cooks out and the mixture goes from a cream to a latte to a “digestive biscuit” colour.
At the end of 20 minutes remove the pan from the heat and beat the mixture vigorously with a wooden spoon for five minutes until the mixture is glossy.
Pour quickly into your prepared baking sheet and scrape the residue from the pan onto a saucer to cool (you can nibble on these as soon as they have cooled)
When the mixture begins to form a skin, mark into squares or slabs with a sharp knife and set aside to cool.
When cool the tablet should pop from the tin and be easily broken into pieces.
Hide at least half immediately – because once you start nibbling it is far too addictive.
Apologies to everyone on a Pre-Christmas diet
So – does anyone else make celebration sweeties??