Scottish Tablet

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.

chunks of scottish tablet broken up on a pink napkin

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.

a bowl of scottish tablet

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.

a bowl of scottish tablet

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!

scottish tablet in a tin

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.

a bowl of scottish tablet

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!!!

a row of scottish tablet squares

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.

scottish tablet stacked up

*Measurement in cups is a guide the recipe was made using metric weight*


Scottish tablet

Scottish Tablet

By Emma Published: September 21, 2013

  • 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.

Ingredients

Instructions

  1. Dissolve the sugar, butter and milk in a large pan bring to the boil then simmer for 10 minutes.
  2. Add the condensed milk and boil for around 20 minutes, until the mixture starts to thicken.
  3. 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.
  4. Pour the mixture in the tin and smooth it out and leave it for a few hours at room temperature to fully set.
  5. Once set cut into 1-inch squares and put them in a tin.
    scottish tablet cut up and in a tin
  6. These should keep at room temperature in an airtight tin for up to 12 days.

WordPress Recipe Plugin by ReciPress

8 Responses

  1. looks yummy and delicious

    • Hi Ruxana thanks for stopping by :) Try making it honestly you will love it.

  2. Janice Pattie ( from FarmersgirlCook)

    I love tablet. Yours looks excellent.
    Janice Pattie ( Invites you to read…Chocolate Crunchie MunchiesMy Profile

    • Thank you, it’s my mother in laws old family recipe all the way from the Orkney Islands :) it certainly met with approval from my other half!

  3. Maureen from Orgasmic Chef

    That lasts for 12 days? Not at my house it wouldn’t. :)

    I’m eager to try this. It sort of looks like Russian Caramels but maybe better.
    Maureen Invites you to read…Apple Meringue SurpriseMy Profile

    • It never lasts 12 days in my house, I made a batch the other day as its my other half’s favourite and he has demolished most of it already! I’ve never had Russian caramels I shall have to check them out sounds intriguing.

  4. Interesting, I never experienced Scottish Tablet. Will have to try it.

    • It’s worth making its a real Scottish treat :D

Leave a comment

CommentLuv badge
This blog uses premium CommentLuv which allows you to put your keywords with your name. Use your real name and then @ your keywords (maximum of 4)