If I say so myself, I make great tablet - all thanks to my mum, of course. We only ever use butter - non of that margarine nonsense, thank you very much. And grainy, sugary tablet? Not here. We make sure every single grain of sugar has disolved before it is brought to a rolling boil. And do I need a fancy sugar thermometer? Course not - I just boil it until it has reached the the soft ball stage . Neat, huh?
And here it is, ready to be eaten once it has properly cooled. Going to take some into work tomorrow for my colleagues - hope they like it (or rather, hope they don't and then I'll just have to bring it all back...)