For those that requested it. Sorry about the waffle, it's really quite easy despite what the internet says!
Recipe courtesy of scottish-at-heart.com, as I tend to work in imperial. It's pretty much the same as I use though. Tips are from all over the internet and cookery books, as well as experience...
4 Cups Granulated Sugar
1/2 Cup (1 Stick) Unsalted Butter (NOT Margarine)
1 14oz can Condensed Milk (NOT Evaporated Milk)
8 fl. oz (227ml) of Milk
1 Small (1 fl oz) Bottle Natural Vanilla Extract
I lightly greased a 11" by 7" baking tray with a bit of the unsalted butter, as I had a tub of the stuff. My tray has fairly deep sides, so you may just want to get a bigger size if yours is shallow.
You'll also need:
a wooden spoon
Gauntlets (arm protection - optional but recommended)
A large, heavy-bottomed pan. The mixture will expand to several times it's volume when boiling so choose a pan that will have enough depth for this.
Mix milk and sugar in a large, heavy-bottomed pan. Add the condensed milk and butter. Bring slowly to the boil on a medium high heat (roughly 10 minutes), stirring occasionally.
Turn down the heat so it simmers (slow boil). It should only need a lowish heat to obtain this. Leave it simmering for 20 - 30 minutes, stirring occasionally. The colour should darken to a lovely deep butterscotch.
When you think it's ready, tip a teaspoon into a glass of cold water. When you see a ball or trails form, it is ready to beat. If it just ends up as smoosh on the bottom, keep boiling... Essential to get this right as otherwise it won't set. Remove from the heat.
Don the gauntlets of you have them, otherwise be careful not to get any mixture on your skin... Add the vanilla essence. MIND YOUR FACE! The sugar mixture boils it instantly, and I found out the hard way to NOT be in the way of the steam. Stir it in carefully but quickly.
Now, BEAT IT!!! Beat it until your arms can go no longer, and then beat it some more and then beat it again for good measure! If you have arms that function, it is not done yet! Yes - that's right, the wooden spoon comes into it's own and you get your daily exercise in the process. I do not have much in the muscle department, and so I started it with a silicone balloon whisk until it started to bend. When that happened, back to the spoon. It took about 15 minutes, but I beat mine until the edges that were not being mixed started to set in the pan.
When it starts to get thick, it's time to pour it into your chosen tin and leave it to cool. Mark out squares when it is solid enough to imprint, and leave it alone until cold. It is advisable to clean the pan soon after you tip out the mixture, as it sets solid. I was scraping it off with a blade, and still had to scour it...
It should just fall out of the tin and break easily along the lines you scored.
It is advisable to share it or give it away, as it is disgustingly moreish and eating a kilo of sugar at once is probably very bad for you...
Have fun! :)
