Equipment
Ingredients
Base
- 900 g granulated sugar, white
- 250 ml whole milk
Enrichment
- 397 g sweetened condensed milk
- 115 g salted butter, room temperature
Flavoring
- 5 ml vanilla extract
Nutrition (per serving)
Method
Grease a deep baking tin or line it with baking parchment to prevent sticking.
Place the sugar and whole milk into a large, heavy-bottomed saucepan over low heat. Heat gently without boiling until the sugar has completely dissolved.
Add the salted butter and sweetened condensed milk to the pan, stirring until the butter melts and the mixture is uniform.
Increase heat to medium-high and bring to a boil, stirring constantly to prevent the bottom from scorching. Cook until the mixture reaches the soft-ball stage, specifically 116°C (240°F).
Remove the pan from the heat and allow the bubbling to subside slightly. If using vanilla, stir it in now.
Beat the mixture vigorously with a wooden spoon or electric mixer. Continue beating until the mixture thickens, feels heavier, and changes from glossy to matte/dull.
Pour the mixture quickly into the prepared tin before it sets completely, tilting the tin to level the surface.
Allow to cool for about 15-20 minutes until firm but still slightly warm, then score into squares with a sharp knife.
Leave at room temperature until completely cold and set hard before removing from the tin and snapping along the scored lines.
Chef's Notes
- The transition from glossy to matte during the beating stage indicates micro-crystallization, which gives tablet its signature sandy texture.
- Do not scrape the sides of the pan back into the mixture during the boiling stage, as this can introduce premature crystals.
- Be extremely careful with boiling sugar syrup; it causes severe burns. Keep a bowl of ice water nearby for emergencies.
- If the mixture sets in the pot while beating, return it to low heat for a few seconds to loosen it just enough to pour.
Storage
Reheating: Serve at room temperature.
