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Mix sugar and glucose syrup and heat mixture to boiling (105C). Add milk and butter. Mix well and heat to 116C. Mixture will be brown and dense. Add vanilla, cook one minute, stirring constantly. Remove from heat and pour out on to a cold flat surface. Let cool and cut into small pieces. Mixture will crystallize on surface and after about 2 weeks will be crystal all through. Notes: You must use enzymatic glucose syrup - not acid, and the best condensed milk with minimal acidity, because milk proteins may denaturate and damage look and taste of milk creams.
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