Fun and easy to make


900g (2lb) sugar

225g (8oz) unsalted butter

1 large tin evaporated milk

Water (one quarter of the volume of evaporated milk)

Vanilla essence


Place the sugar, butter, milk, water and vanilla essence into a saucepan.
Heat gently until fully dissolved.
Rapidly boil the mixture to the soft ball stage (114-118°C /238-245°F) .
Remove from the heat and allow to cool for 2 - 3 minutes, then beat rapidly with a wooden spoon until the mixture thickens and becomes rough in texture.
Pour the mixture into a 20cm (8 inch) baking tin, lined with silicon paper.
Allow to cool a little before marking into squares with a knife.
Leave in a cool place to set, cut into squares and store in an airtight container.