• 1 lb. granulated or demerara sugar
  • ¼ pint milk
  • 3 tablespoons water
  • 3 oz. butter
  • pinch of cream of tartar


Put all the ingredients into a pan with a heavy base, heat slowly, stirring until the sugar is dissolved. Boil steadily to 280°F. or until mixture forms a brittle thread when you drop a little into cold water. Take off the heat while testing or it may burn. Pour into a buttered shallow tin, mark into squares before it sets. Break up when cold. Wrap the squares in waxed paper.