Traditional Scottish Tablet - If I Can Make It, So Can You!

Making traditional Scottish tablet isn't that hard. But the more you do it, the better your intuition gets and the better results you will achieve. My video shows the steps and how it is done, but here is a simple text version for you to follow so you can try it too:
Ingredients
125g / 4oz salted butter
1kg / 2 1/4 lbs of granulated sugar
1 cup of full-fat milk
400g / 14oz tin of condensed milk
Steps
Prepare your greaseproof paper lined try first, and have it ready to go.
Use a heavy-bottomed pan big enough to handle the volume of sugar and the bubbles that will come while bringing it to a boil.
Slowly melt the butter over a gentle heat.
Add the sugar and milk, mix to combine.
When the sugar has dissolved, add the condensed milk.
Turn up the heat and bring to a boil slowly.
Stir occasionally to prevent burning.
Once boiling, turn the heat down enough to keep it simmering and bubbling away, but not getting hotter.
After 20 minutes, use the cold water soft ball stage test like shown in the video.
Turn off the heat and stir firmly for 5 minutes.
Then pour into the paper-lined tray, cover with another tray once cooled a little and leave to set for a few hours, ideally overnight. You can score it with lines to aid cutting if you've made it particularly firm, but you may not need to.
And that's it! How did you get it on? It's a recipe I want to practice and make more often but I have to be careful about doing so as I really shouldn't be eating that much sugar in one go.

[@freedomis4all]

Sounds a lot like the Sucre à la Crème (maple fudge) that quebecers do in Canada, minus the maple.

[@pattigibson4396]

was that a dog's tail waving frenetically in the background?

[@gregislate]

Yes, spaniel