OUR RECIPE: A Scottish Sweetie!

Scottish Tablet

Ingredients;

  • 900g caster sugar
  • 250ml whole milk
  • 2 teaspoons of vanilla essence
  • 1 x 397g tin sweetened condensed milk
  • 110g unsalted butter, diced

 

Method

  1. Put the sugar and milk in a very large pan, over a medium-low heat. Stirring occasionally, heat until all of the sugar has dissolved (don’t let it boil at this stage). Line a 20cm x 30cm baking tin or dish with baking paper.

 

  1. Once all the sugar has dissolved, add the butter and continue to heat until it has melted into the sweet milk.

 

  1. Now add the condensed milk and mix well. Increase the heat and stir continuously while the mixture boils (try not to let it catch and burn, or you will get brown flecks in your tablet). Take care, as it is very hot and bubbles volcanically, which is why you need a large pan to stop it from boiling over. Using a cook’s thermometer, take it to 120°C (soft-ball stage). It will get slightly thicker, and also start to turn a fudgy colour.

 

  1. Once it’s reached 120°C, remove from the heat and leave to settle for a few minutes. Now, either by hand, or in a stand mixer, beat the mixture until it starts to thicken and set – it will begin to look thick and slightly grainy. Add 2 tsp of vanilla essence.

 

  1. Pour into the lined tin and smooth out evenly, pushing it into the corners. Leave to set for 30 minutes, then mark into squares with a sharp knife. Leave to set for at least a couple of hours, but ideally overnight. If you prefer, rather than marking it into squares, you can just leave the tablet to set then break it up, for a more rustic look. Store in an airtight container.

 

One of the things that I have struggled to make in the past was Scottish tablet. For those who don't know what Tablet is. It is the next stage after fudge. It has a harder texture that melts in your mouth with a sweet, creamy goodness. In the past my tablet disasters have ended up like a watery fudge or a toffee you could break your teeth on. I tried and tried over the years and eventually I just cut my losses and bought it from another local producer. Remembering my mother's words who said practise makes perfect, yesterday I was feeling like a challenge and resurrected my tablet making. In my mind I had prepared myself for another disaster, but guess what?. I made the most scrumptious Scottish Tablet from what I would deem to be my own full proof recipe. Thankfully this was not a one off and I have produced excellent tablet on two further occasions. Believe me if I can do it you can do it too!!! If you would like be to Blog the recipe please message. If you don't have time we have a variety of Scottish Tablet and fudge for sale in our Clootie McToot Dumpling shop on Main Street, Abernethy.
One of the things that I have struggled to make in the past was Scottish tablet. For those who don’t know what Tablet is. It is the next stage after fudge. It has a harder texture that melts in your mouth with a sweet, creamy goodness.
In the past my tablet disasters have ended up like a watery fudge or a toffee you could break your teeth on. I tried and tried over the years and eventually I just cut my losses and bought it from another local producer.
Remembering my mother’s words who said practise makes perfect, yesterday I was feeling like a challenge and resurrected my tablet making. In my mind I had prepared myself for another disaster, but guess what?. I made the most scrumptious Scottish Tablet from what I would deem to be my own full proof recipe. Thankfully this was not a one off and I have produced excellent tablet on two further occasions.
Believe me if I can do it you can do it too!!! If you would like be to Blog the recipe please message.
If you don’t have time we have a variety of Scottish Tablet and fudge for sale in our Clootie McToot Dumpling shop on Main Street, Abernethy.