Soak the sugar in the milk for about 1 hour, stiring occasionally.
Use an 8" X 5" saucepan and slightly melt the butter to grease the bottom of the pan.
Add all the ingrediants and bring to the boil. Boil Rapidly for 5 minutes during which
time the mixture must reach 115 C/ 240 F. Stir all the time. Take off heat and allow to
cool slightly and beat until creamy. Turn mixture into a greased swiss roll tin. Mark when
nearly set and when cold cut into 1" squares.