Method :
-
Grease and line the base of an 18 cm
square tin.
-
Put sugar in a large heavy based
saucepan with 225 ml water and heat gently, stirring occasionally,
until sugar is dissolved.
-
Bring to the boil, then boil over a
medium high heat until a few drops of mixture will form a soft ball
in cold water.
-
Stir in milk powder and cook for 3-4
minutes more, stirring constantly, until mixture begins to dry on
spoon.
-
Stir in vanilla.
-
Pour into prepared tin and spread
evenly.
-
Scatter almonds over top and press
into surface. Leave to cool slightly, then cut into 25 squares with
a sharp knife while still warm.
-
Leave in tin until cold and firm.
Makes 25 squares.
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