Step 1: Prep the Pan
Grease and line a 9×13-inch pan with parchment paper. For thicker tablet, use a smaller pan.
Step 2: Dissolve the Sugar
In a large microwave-safe bowl, combine sugar, milk, and butter. Heat in 30-second intervals, stirring each time, until the butter melts and the sugar starts dissolving.
Step 3: Boil the Mixture
Transfer to a deep stockpot or large saucepan over medium-high heat. Bring to a boil, stirring occasionally. Once the sugar is fully dissolved, add the condensed milk and reduce heat to medium.
Tip: The mixture will bubble and expand, so use a pot with plenty of room!
Step 4: Simmer
Keep at a gentle boil for 15–20 minutes, stirring often to prevent burning. Remove from heat when it thickens and turns a deep caramel color.
Thermometer: 240–248°F (soft ball stage)
Water test: A drop in cold water should form a soft, squishy ball.
Step 5: Add Flavor (Optional)
Stir in vanilla or whisky after removing from heat.
Step 6: Beat the Mixture
This step is crucial! Using a hand mixer—or a wooden spoon with plenty of elbow grease—beat for 8–10 minutes. Stop when the mixture thickens and your beaters leave visible “ribbons.” This develops the sugar crystals for the proper texture.
Step 7: Set and Score
Pour the mixture into your prepared pan. Tap gently to level it but avoid smoothing the top. After 10 minutes, score into squares with a sharp knife. Let it set for 2–4 hours, or overnight, before cutting fully.
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