Use a large 5-6 pt (3 L) thick-based aluminum pot to make taiblet. Line tray 7 x 10 1/2 inch (18 x 27 cm) with layer of tinfoil covered with layer of cling film. Place prepared baking tray in the freezer overnight.
- Put milk and butter cut into cubes into the pan and melt.
- Add the sugar and stir to dissolve.
- When dissolved and beginning to simmer, add the condensed milk.
- Stirring all the time to prevent burning, simmer for about 9-10 minutes or until the mixture turns light amber in color.
- To test for readiness put a little in a cup of cold water and it should form a softball (116C on sugar thermometer).
- Take off the heat, place on a wet cloth and beat until the mixture lightens a little in color and begins to thicken and 'grain'. Do not allow it to become too thick or it will not pour well.
- Pour into the chilled tray.
- Leave for 30 minutes to set.
- Cover with cling film and put in the freezer for 1 ½ hours.
- Take out, remove from tin and turn onto a cutting board. Leave for ten minutes.
- Score the tablet into four squares with the heel of a sharp knife. Break into four pieces. Score each square into three lengths. Break off each length. Score into cubes. Finally break into small cubes.
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