Put the golden caster sugar, butter, salt and milk into a large heavy pan and heat gently until the sugar has dissolved completely.
Ingredients for this step
Billington's Unrefined Golden Caster Sugar(350g)
Butter (unsalted)(30g)
Pinch of salt(1)
Evaporated milk(125ml)
Step 2
Increase the heat and bring to the boil, stirring all the time with a wooden spoon. Boil for 5 minutes or until it reaches the soft ball stage on a sugar thermometer.
Step 3
Remove from the heat and stir in the vanilla extract and chocolate. Stir until the chocolate has melted and the mixture is smooth.
Ingredients for this step
Nielsen-Massey Vanilla Extract(1 tsp)
White chocolate (chopped)(200g)
Step 4
Pour into a buttered 18cm square tin and chill for a few hours until firm. Cut into pieces and store in an airtight container. They will keep in the refrigerator for up to a week.
Ingredients
MetricImperial
350gBillington's Unrefined Golden Caster Sugar
30gButter (unsalted)
1Pinch of salt
125mlEvaporated milk
1 tspNielsen-Massey Vanilla Extract
200gWhite chocolate (chopped)
Utensils
Saucepan
Wooden spoon
Sugar thermometer
Square tin
5 Baker Ratings
Absolutely lovely! I sometimes change the white chocolate for about 100g of dark but whatever it is great. I find I only need about 3 mins boiling time as it's a fine line between cooked and gone grainy
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It tasted amazing but was a bit soft.(still ate it all😂)
