In a large saucepan on medium heat, mix all the ingredients together. Stir frequently to dissolve the sugar and make sure it doesn’t catch on the bottom and burn. Let the mixture come to a simmer and allow it to reach 116C (about 15 to 20 mins.)
Remove from the heat and allow to cool for 3 mins.
Beat the mixture using electric beaters on high speed until it starts to get thick. (about 6 mins)
Press into the prepared tin. Allow to set and cut into 30 pieces.
It will keep for 2 weeks in an air tight container.