👨‍🍳 조리법

1. 1

   Grease and line a shallow baking tin (approx. 20x20cm) with parchment paper.

2. 2

   In a heavy-bottomed saucepan, combine the granulated sugar, butter, and milk. Heat gently, stirring until the butter has melted and the sugar has dissolved.

3. 3

   Bring the mixture to a rolling boil over medium heat. Stir constantly to prevent sticking.

4. 4

   Continue to boil for about 15-20 minutes, stirring frequently, until the mixture reaches the soft ball stage (116-118°C or 240-245°F on a sugar thermometer). Alternatively, test by dropping a little into cold water; it should form a soft, pliable ball.

5. 5

   Remove the pan from the heat and stir in the sweetened condensed milk and vanilla extract.

6. 6

   Beat the mixture vigorously for a few minutes until it starts to thicken and lose its gloss. This is crucial for the crystalline texture.

7. 7

   Pour the mixture into the prepared tin and spread it evenly. Do not stir or smooth it too much after pouring.

8. 8

   Allow to cool completely at room temperature for several hours, or until firm. Do not refrigerate.

9. 9

   Once firm, cut into squares or diamonds. Store in an airtight container.