THIS CANDY IS KNOWN AS SCOTTISH, but we’re happy to claim it as traditional since we’re but a stone’s throw from there. It’s a comforting treat that is as basic as mother’s milk. Creamy and sweet, this candy calls to me. I’ve usually eaten more than I should before I realize it, lulled in by the welcoming smoothness.
MAKES ABOUT
1 POUND CANDY
1 pound / 450 grams granulated sugar
¼ cup / 50 grams dark brown sugar, packed
2 tablespoons golden syrup, or either 1 tablespoon each maple syrup and honey, or 4 teaspoons light corn syrup plus 2 teaspoons molasses
½ cup / 120 milliliters sweetened condensed milk
2 tablespoons unsalted butter
1½ teaspoons vanilla extract
Line an 8-inch / 20-centimeter square baking pan with parchment.
Combine the granulated sugar, brown sugar, golden syrup, sweetened condensed milk, butter, and vanilla in a large saucepan and bring to a fierce, rolling boil over high heat, and allow it to boil for 5 minutes, stirring constantly with a circular motion.
Lower the temperature to medium-high, but keep the mixture boiling. Do not lower the heat to a mere simmer as the intention here is to boil off the liquid. Continue to stir in a circular motion, while boiling for about 20 minutes; eventually the mixture will turn a dark caramel color and about double its original thickness.
Remove the pan from the heat and beat with an electric mixer for 3 to 5 minutes, until it thickens to the consistency of brownie batter or a stiff custard and sticks to the sides of the pan. Don’t overmix, as it will get tough.
Pour the mixture into the prepared pan and smooth the top with a spatula dipped in cold water.
Allow it to set for 30 minutes, then score it into squares so it will separate when fully set. Once set, cut into squares and store it covered in the refrigerator.