Scottish Tablet

This recipe is not for the faint of heart.  I mean this literally and figuratively.  This is pure sugar and butter.  But delicious.  When I interned at the Scottish Parliament, one of the guys there named Garreth brought in tablet all the time.  This recipe probably explains why I got huge in Scotland.  It is a good treat to have sporadically though.  The recipe comes from Maw Broon's cookbook.  The cookbook has many traditional Scottish recipes if you want to get in touch with your Scottish culinary roots. 

4 Oz unsalted butter (butter with a strong flavor is best) 

2 & 1/4 lb granulated sugar

1 cup full cream milk

14 oz tin of condensed milk

Melt butter in a large saucepan over low heat.  Add sugar and milk.  Keep stirring until the sugar has dissolved.  Add the condensed milk.  Turn up the heat a little bit and bring to a boil slowly.  Turn the heat down and let simmer for 20 minutes.  Test the mixture for hardness after 18 minutes by dropping a little bit of cold water.  If it turns into a soft ball that you can pick up between your fingers then it is time to remove the mixture from the heat.  Take off the heat and beat for 3 to 5 minutes.  Pour into a baking tray.