• 900 g/ 2 lb. granulated sugar
  • 200 ml/7 1/2 fluid oz. fresh milk
  • 75 g/2 oz butter
  • 1 small can condensed milk
  • (200 g/7 oz)
  • 1/4 tsp. vanilla essence


Put sugar, fresh milk and butter in a large pan over a low heat and stir until sugar is completely dissolved. Bring to the boil and add condensed milk. Boil carefully (i.e. stir occasionally so that it does not catch or burn) to soft ball stage. 240 degrees F. 116 degrees C.
Remove from heat and when bubbles subside add vanilla essence. Beat thoroughly until mixture begins to sugar on pan bottom. Pour into an oiled shallow tin about 7 x 11 inches. When it is set, mark into squares. When cold it should break apart easilyl

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Submitted 6/13/05.
Source: Farmhouse Kitchen II, Yorkshire Television
Submitted By: Jean Trenholm
Swiss Milk Tablet