An all time favourite sweet and one which every schoolgirl learned to make in years past. Much favoured to sell for fund raising ventures. Delicious, if full of calories!

Ingredients

• 500 grams sugar
• ¾ cup evaporated milk
• pinch salt
• 1 tsp vanilla essence

Method

1. Put the sugar and evaporated milk into a metal saucepan and stir over a low heat until the sugar has dissolved. Do not allow the mixture to boil at this point.
2. Once the sugar has dissolved bring to the boil without stirring. Boil for 20 minutes, stirring occasionally to prevent burning, until the temperature reaches 116° Celsius on a sugar thermometer, or the hard ball stage (see Cook’s Tip).
3. Remove from the heat and immediately stand the saucepan in a sink of cold water for 2-3 minutes to arrest the cooking any further.
4. Remove from the water and then beat the mixture until it begins to go grainy around the edges of the pan. Bring this into the centre and when most of the mixture becomes grainy, but remains pourable, transfer to a 18cm baking paper-lined cake tin. Mark into squares and allow to go cold.
5. Break into pieces to serve. Keep in an airtight container .

Cooks Tips

Cook’s Tips Hard ball is when a small amount dropped into cold water and and rubbed between you finger tips will form a hard ball. For individual pieces pour into small truffle patty pans and decorate with cachous.