Note: This post for Scottish Tablet was originally published on 21st September 2013, but I have updated the information, improved the post and added shiny new photographs to look at.
I’ve been on a bit of a sweetie/candy/snacky/nibbles craze the last few weeks, and this Scottish Tablet is perfect for satisfying those cravings. So please just bear with me while I get it out of my system. Today I’m sharing something that is native to where I live Scotland, Scottish tablet. It’s 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 have their own family recipe for Scottish Tablet. This one is my Mother-In-Laws and I promise it’s a no-fail recipe that will give you great results every single time.
I am led to believe that originally Scottish Tablet was made with sugar and cream. But because cream tends to burn when boiled, over the year’s sweetened condensed milk was used as a cheaper and safer alternative in its place.
My Mother-In-Laws recipe is an easy to follow one only requiring 4 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! It’s not a health food, this is a wonderfully sweet treat for special occasions and is great for parties.
How to make Scottish Tablet.
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. You start off by melting the sugar, butter and milk together over a gentle heat and allowing it to simmer for 10 minutes. Making sure all of the sugar has dissolved, so you have a smooth light caramel coloured liquid in your pan.
You then add in the sweetened condensed milk and over a medium heat, stirring often you let it bubble away for 20 minutes. Thickening and deepening the colour to a rich caramel.
You then pour it into your prepared tin and allow it to set, preferably at room temperature for several hours until it has fully set. To speed it up you can place it in the fridge but bring it back up to room temperature before trying to cut it into cubes.
This confection has such a sweet almost toffee flavour and a small amount goes a long way, traditionally its served after dinner with coffee, and trust me it goes wonderfully with a lovely cup of coffee. And it would be a lovely unusual treat to serve your guests at 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. Or placed into a nice tin and gifted to a friend or loved one.
- 900 grams sugar, (4 and ½ cups)
- 55 grams unsalted butter, (1/4 cup)
- 240 millilitres milk, (1 cup)
- 397 grams (1 medium can) sweetened condensed milk, (1 and ⅓ cup)
- Dissolve the sugar, butter and milk in a large pan bring it to the boil then gently simmering for 10 minutes. Stirring on occasion, checking if the sugar has fully dissolved.
- Pour in the condensed milk and boil for around 20 minutes, until the mixture starts to thicken and turns a golden caramel colour. Stirring as needed to help keep the tablet from sticking to the pan or boiling over.
- 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 into 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.
- Scottish table can be kept at room temperature in an airtight tin for up to 10 days. But it can also be kept in the fridge up to 2 weeks.