Vanilla & Hazelnut Scottish Tablet

Line a 20cm square tin with baking parchment.

Place 250ml water and the butter into a large non stick saucepan (it will at least double in size) and over a gentle heat melt the butter.

Add the sugar and stir to dissolve, don’t be tempted to rush this. Ensure the sugar has completely dissolved before adding the condensed milk. Test the sugar has dissolved by dipping a teaspoon into the mixture, let it cool and then rub between your fingers to see if it is gritty still.

 

Increase the heat (don’t worry if the mixture looks separated) and start to bubble, stirring often for about 15 - 20 minutes until the mixture slowly goes darker in colour and has reached 130C then remove the pan from the heat.

Add the cream, being careful as it might spit. Beat the mixture vigorously for 2 - 3 minutes with an electric whisk until the fudge looks less glossy, more grainy but is still pourable.

Beat in the vanilla bean paste, salt and two thirds of the nuts. Pour into the tin, smooth the top with the back of a spoon before scattering over the remaining nuts.

Leave to cool for 15 minutes, score into 36 squares and set for an hour before cutting.