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Directions
Initial Preparation
Place a piece of waxed paper in a small baking tin, pressing it in so that it comes up the
sides of the tin. Get out a medium-sized mixing bowl and an electric mixer, and have
them ready to hand. (A hand mixer is fine.) Fill the sink about two inches
deep with cold water.
Boiling the Tablet
Put the sugar and cream in a heavy-bottomed saucepan with high sides. Insert a candy
thermometer.
Bring the mixture to a boil, stirring it all the time with a
spurtle or wooden spoon. However, once it starts to boil, stop stirring. Just let
it boil (keeping a close eye on it) until it reaches the soft ball stage. Then remove it
from the heat.
Beating the Tablet
Pour the mixture into the mixing bowl, scraping the saucepan down with a rubber spatula to
be sure you remove it all. Then place the bowl in the water in the sink; and beat the
mixture hard with the electric mixer. Beat it until the mixture thickens and goes
pale and granular.
Pour into the waxed-paper-lined baking tin, scraping down the
bowl to be sure you remove all the mixture from the sides. Tilt the tin slightly back
and forth to even the top. Leave to get cold and firm.
Storage
When the tablet is firm, cut it into small squares, and store in a tin.
Makes several dozen pieces.
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