Tablet

• Add all ingredients to a large heavy base pan and set over a low heat.
• When all ingredients are melted, raise to a medium heat and bring to a boil, stirring frequently so as not to catch.
• Reduce to a simmer and continue to monitor the temperature using a sugar thermometer until the caramel reaches the softball temperature of 116-118 degC.
• When target temperature is reached, remove from heat and allow to cool slightly or until residual heat in the pan stops the simmer.
• Beat with a hand mixer until the caramel starts to thicken and can just be poured. For me, this is when the sugar starts to come away from the sides of the bowl.
• Pour into a paper lined tray or and allow to continue to cool.
• After 15 min. score and cut the tablet. If you score only and allow to cool, you will achieve the lovely grain structure when you break up the tablet.
• Once cooled completely, break into portions and store.