Ingredients
Other
Method
Line a 20cm x 30cm (8-inch x 12-inch) baking tin with parchment paper, allowing some overhang for easy removal later.
In a large, heavy-bottomed saucepan (ensure it's larger than you think you'll need as the mixture bubbles up significantly), combine the sugar and milk. Heat gently, stirring continuously until all the sugar has completely dissolved.
Add the butter and stir until melted. Then pour in the condensed milk and Isle of Skye Sea Salt, stirring to combine.
Bring the mixture to a rolling boil, then reduce the heat slightly to maintain a steady boil. Continue to cook for about 20 minutes, stirring constantly to prevent the mixture from catching on the bottom of the pan. The mixture should darken to a deep caramel colour.
To test if the tablet is ready, drop a small amount into a cup of cold water. It should form a soft ball that you can pick up with your fingers. Alternatively, use a sugar thermometer—it should reach 116°C (240°F).
Once ready, remove from the heat and add the vanilla extract. Beat vigorously with a wooden spoon for 5-10 minutes until the mixture begins to thicken and loses its glossy appearance.
Quickly pour into the prepared tin before it sets in the pan. Allow to cool at room temperature for about 30 minutes until the surface is firm to touch.
Score into squares with a sharp knife while still slightly warm, then leave to set completely for at least 2 hours or overnight.
Once fully set, break along the scored lines and store in an airtight container.