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Scottish tablet
Tablet: grainy, melt-in-the-mouth butter and condensed milk fudge
Tablet is harder and grainier than fudge, a sugary square sold at every church fête, Highland games and corner shop in Scotland and taken home in paper bags by visitors. Sugar, butter, milk and condensed milk are boiled to the soft-ball stage and beaten until they crystallise, giving that crumbly, melting snap. Chef's tip: beat it hard off the heat until it loses its gloss and drags on the spoon; stop too early and you have soft fudge.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 24
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/5 doneStep 1: Butter a 20 × 30 cm tin. Melt the 4 oz butter with the ¾ cup whole milk in a large, heavy pan over a low heat, then add the 2 lb granulated sugar and stir until it has completely dissolved and no longer feels gritty, about 10 minutes.
10 minStep 2: Stir in the 14 oz sweetened condensed milk and bring to the boil. Boil steadily for 15–20 minutes, stirring all the time so it doesn't catch, until it turns golden and reaches 250°F on a sugar thermometer. Take care: it spits.
18 minStep 3: To test without a thermometer, drop a little into cold water; it should form a soft ball you can squeeze.
1 minStep 4: Take off the heat, add the 1 tsp vanilla extract and beat hard with a wooden spoon for 5–8 minutes, until it thickens, turns matt and you can feel it grain. A common mistake is pouring it while glossy.
7 minStep 5: Pour into the tin quickly and smooth it. Mark into squares after 15 minutes, and break up when completely cold. Keep in an airtight tin for two weeks.
60 min
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 2 g
- Carbs
- 33 g
- Fat
- 7 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does scottish tablet take?
- About 35 minutes in total: 5 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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