Preparation info

  • Makes

    550 g

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Practice makes perfect where tablet is concerned. Care should be given to the graining of the mixture. If too highly grained the tablet may set in the pan and will not pour flat in the tin. If not grained sufficiently, the tablet will be coarse and sticky.


  • 450 g/1 lb granulated sugar
  • 50 g/2


Measure the sugar, butter, syrup and cream or milk into a saucepan. Set over low heat and stir to dissolve the sugar. Bring up to the boil and cook, stirring frequently, until the mixture shows a temperature of 118°C. (245°F.) on a sugar thermometer, or until a little spooned into a saucer of cold water forms a soft ball of putty-like consistency. Draw the pan off the heat and allow the bubbles