I’ve been on a bit of a sweetie / candy / snack / nibbles craze the last few weeks so you’ll just have to bear with me while I get it out of my system. Today I am going to share something that is native to where I live, Scotland but I’m sure most countries have their own version.
Scottish tablet, is, well its difficult to describe. Its not fudge and its certainly not toffee. It’s a medium hard melt in the mouth confection and is often seen for sale in church fates and market stalls. Most Scottish families seem to have their own family recipe.
I believe originally it was made with sugar and cream but as cream tends to burn when boiled over the year’s sweetened condensed milk was used as a cheaper and safer alternative.
This is a simple recipe only requiring 4 different ingredients, butter, milk, condensed milk and sugar, lots and lots and lots of sugar. I should warn you this is one for those of you out there with a really, really sweet tooth!
And all you need to make this is a large saucepan, a wooden spoon, a 10 x 8 inch lined tin and a little bit of time.
This confection has such a sweet almost toffee flavour and a small amount goes a long way, traditionally its served after dinner and trust me it goes wonderfully with a lovely cup of coffee. And it would be a lovely unusual treat to serve your guests after a dinner party after all after dinner mints are so last week!!!
And bagged up in little cellophane bags and tied with a pretty ribbon bow this would make a lovely hostess gift or a gift for your teacher, neighbour or a nice homemade birthday present.
*Measurement in cups is a guide the recipe was made using metric weight*
By September 21, 2013Published:
- Yield: Approx. 60 1 inch squares
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 2 hrs 35 mins
A medium hard melt in the mouth confection.
- 905 grams sugar (4 cups)
- 55 grams unsalted butter (1/4 cup)
- 240 millilitres milk (1 cup)
- 397 grams (1 medium can) sweetened condensed milk (1 and 1/3 cup)
- Dissolve the sugar, butter and milk in a large pan bring to the boil then simmer for 10 minutes.
- Add the condensed milk and boil for around 20 minutes, until the mixture starts to thicken.
- Once it’s thickened, take off the heat and beat till its thick and creamy. If you feel it needs to be a little thicker pop the pan back on the heat for a few more minutes then continue to beat it off the heat.
- Pour the mixture in the tin and smooth it out and leave it for a few hours at room temperature to fully set.
- Once set cut into 1-inch squares and put them in a tin.
- These should keep at room temperature in an airtight tin for up to 12 days.
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