1 tin (385g) condensed milk
400g icing sugar
few drops vanilla eseence
Grease a 25X30 cm baking tray or a pyrex dish.
Place the condensed milk, icing sugar and butter in a heavy-based Saucepan over very low heat.slowly bring the mixture to a boil while stirring.After it boils, stir continuously for about 15 minutes until thick and golden brown in colour- or until soft ball stage is reached(when some it dropped into cold water and forms a slightly hard ball–please note it won’ neccesarily form a ball but it will become slightly hard and you will know its ready).
Remove from the heat, add in the vanilla essence and beat the mixture until it begines to thicken and become cloudy in appearance.Pour the mixture until it begins to thicken and become cloudy in appearance.Pour the mixture evenly onto the baking tray and allow to stand until almost set. Cut into 5cm squares or fingers. Leave in the tray to set completely.Wrap in cellophane.