As delicious as the picture would suggest, this dessert is easy to make and scrumptious to the core.


  • 225g (8oz) butter
  • 1 x 410g (14½oz) tin of evaporated milk
  • 900g (2lb) caster sugar
  • 3 tsp vanilla extract


  1. Melt the butter in a heavy-based saucepan over a low heat.
  2. Add the milk, 200ml (7fl oz) water, the sugar and vanilla extract and stir with a whisk until the sugar is dissolved. Turn up the heat to simmer and stir constantly for about 35-45 minutes.
  3. It's ready when it reaches 115°C (239°F).
  4. If you have a sugar thermometer, use it as soon as the mixture boils. If you don't have one, test for the soft ball stage (to do this, place a blob – ½ teaspoon or so – into a small bowl of cold water and as it cools, it will form a soft ball).
  5. Pull off the heat and place in a deep oven tray filled with iced water.
  6. Allow to cool to 110C, and then beat with a wooden spoon until thickened.
  7. Scrape into the prepared tin and smooth with a spatula.
  8. Allow to cool and then cut before completely cold.