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*Recipe credit: The Kate Tin Blog*
Makes 400g (1 tin)
 1 1/4 cups powdered milk (preferably full cream)
3/4 cups castor sugar
60g butter, softened
1/3 cup boiling water
Drop of vanilla essence
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Place all of the ingredients in a blender and blend till smooth, thick and the sugar and milk powder have dissolved. Pour into a jar and store in the fridge for up to one week.
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