I got a candy thermometer for this recipe, but found it was too slow and that it was hard to both stir and take the temperature at the same time. Instead, I found the old fashioned method of dropping some of the mixture into a glass of cool water, waiting about 20 seconds, then fishing it out to see if it makes a soft ball to be the most accurate and easiest method for texting the temperature. If you want to use a thermometer I give the temperature range in the recipe directions. As it cooks you’ll see the candy turn from pale to a rich caramel color. As long as it’s uniform in color you’re good to go.
Some Important things About This Recipe
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- If the mixture has lots of brown specks the bottom is burning either due to too high of temp or from not stirring. Turn the burner down and stir constantly. I set the burner on my electric stove to 5.5/10 initially then turned it down to 4.5-5 after it started bubbling.
- Do not stop stirring after you add the sweetened condensed milk. This is really important.
- Do not overmix the candy once you’ve taken it off the heat. As soon as your beater or spoon leaves a trail in the mixture it’s time to pour it into the cooling pan.
- The pan size determines the thickness of your tablet squares so pick a smaller pan for thicker squares or a larger pan for thinner ones.
- Grease and line your cooling pan. The butter helps the parchment paper stay in place so that you don’t have any movement while you’re pouring the hot candy mixture in. The parchment paper ensures you can remove the candy once it has set.
- This treat is free from gluten, wheat, nuts, and eggs.
- You can add a little vanilla extract or even a spoonful of whiskey to flavor the tablet if you desire.
