Traditional Homemade Scottish Tablet - Bake Then Eat

Traditional Homemade Scottish Tablet

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.

 

Jump to Recipe:

 

Scottish tablet - it's not fudge and its certainly not toffee. It’s a medium hard melt in the mouth confection. An easy to follow traditional Scottish no-fail recipe | BakeThenEat.com

 

 

Ingredients.

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.

 

 

Scottish tablet - it's not fudge and its certainly not toffee. It’s a medium hard melt in the mouth confection. An easy to follow traditional Scottish no-fail recipe | BakeThenEat.com

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.

 

Scottish tablet - it's not fudge and its certainly not toffee. It’s a medium hard melt in the mouth confection. An easy to follow traditional Scottish no-fail recipe | BakeThenEat.com

 

 

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.

 

 

Scottish tablet - it's not fudge and its certainly not toffee. It’s a medium hard melt in the mouth confection. An easy to follow traditional Scottish no-fail recipe | BakeThenEat.com

 

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.

 

Scottish tablet - it's not fudge and its certainly not toffee. It’s a medium hard melt in the mouth confection. An easy to follow traditional Scottish no-fail recipe | BakeThenEat.com

 

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!!!

 

Scottish tablet - it's not fudge and its certainly not toffee. It’s a medium hard melt in the mouth confection. An easy to follow traditional Scottish no-fail recipe | BakeThenEat.com

 

 

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.

 

Scottish tablet - it's not fudge and its certainly not toffee. It’s a medium hard melt in the mouth confection. An easy to follow traditional Scottish no-fail recipe | BakeThenEat.com

 

Recipe:

Scottish tablet
 
Prep time
Cook time
Total time
 
Scottish tablet - it's not fudge and its certainly not toffee. It’s a medium hard melt in the mouth confection. An easy to follow traditional Scottish no-fail recipe.
Author:
Recipe type: Sweet/Candy
Cuisine: British
Serves: Approx. 60 1 inch squares
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  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 into 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.
  6. 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.

 

Author: Emma

Always Vegetarian and sometimes Vegan. I'm a Sugar & Banana addict. I make healthy treats when I have just inhaled my body weight in sugar!

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54 Comments

  1. your blog is so educational! i hadn’t heard of tablet before this, but i love how creamy it looks and anything with toffee notes is sure to be tasty in my book (:

    Post a Reply
    • Thank you Heather. Moving to Scotland was a food education for me too 😉

      Post a Reply
  2. A Scottish tablet seems like an awesome recipe which is a great treat for people with a sweet tooth, Emma! What kind of milk do you usually use?

    Post a Reply
    • Hi Agness, I usually use semi-skimmed (UK name) which is a half-fat cows milk. Traditionally it would have been a full-fat milk but I never have this in my house!

      Post a Reply
  3. I can feel them gently melting in my mouth… It is so beautiful. I need to try this ASAP 🙂

    Post a Reply
  4. Never had Scottish Tablet – it sounds and looks like a delicious treat. Amazing that it has only 4 ingredients! Have a nice weekend, Emma!

    Post a Reply
    • Thanks, Miriam. Weirdly I don’t think its available in England! I think the Scots are trying to keep it to themselves 😉

      Post a Reply
  5. I love homemade candy and the workout that you put into it while stirring is so worth it. Your recipe for Scottish tablet looks amazing and I would love to try it.

    Post a Reply
    • Thank you, Ashika. The work out lessens the guilt of enjoying this treat 😀

      Post a Reply
  6. I have never heard of Scottish tablet before (learning something new today) but it sure does sound delicious!

    Post a Reply
    • Thanks, Ashley. Every day is a learning day….. or so they used to tell me at school!

      Post a Reply
    • Thanks, John. For something so sweet it really is hard to leave alone and is very easy to nibble on!

      Post a Reply
  7. I’ve never heard of Scottish tablet but I already know I’ll adore it. Anything made with sweetened condensed milk has to be delicious 🙂

    Post a Reply
    • Thanks, Kelsie. It does become a bit of a habit, once tried always loved.

      Post a Reply
  8. I’ve never heard of this candy before! I wonder if my parents got to sample it when they lived in Glasgow? Looks perfect for the holidays!

    Post a Reply
    • Hi Liz, I am sure when they lived in Glasgow they would have had a chance at some point to try it. It is sold in every shop, raffled at every church fate and given as gifts amongst neighbours at Hogmanay (New Year). It really is one of Scotlands favourite treats 😀

      Post a Reply
  9. Sweet tooth is on full alert so this recipe would be perfect. I guess if we just have one little bite or two that is all you need. Perfect for a holiday gift too and love the fact this it has just a handful of ingredients. Sharing, of course!

    Post a Reply
    • For me one or two bits are ample, but my fella who is full blooded Scottish can devour much more. This does make a perfect holiday gift as well 😀

      Post a Reply
  10. This looks like it’d go fast at parties. Would be nice with chocolate drizzle on top!

    Post a Reply
    • Thanks Nicole, a chocolate drizzle would be lovely 😀

      Post a Reply
  11. my grandmother made this! i haven’t seen it in 40 yrs! i’m so happy. i actually have little tears in the corners of my eyes with the happy memories of cooking with her. thanks for the joy.

    Post a Reply
      • being a scot living abroad it brings back so much joy and memorys

        Post a Reply
        • Thanks James, I am glad I could bring back some happy memories 😀

          Post a Reply
  12. Do you stir it constantly while it’s heating?

    Post a Reply
    • Hi Rebecca, sorry I didn’t make it very clear. At the beginning stir it a little but one the condensed milk is added stir it more often. You don’t need to stir it constantly but don’t walk away from the pan, colour changes can happen in the blink of an eye! Good luck I am sure you will love it, any more questions just drop me a line and I’ll be happy to help 😀

      Post a Reply
  13. This looks so good. I am going to give it a try. Do you use Granulated sugar or Caster sugar?

    Post a Reply
  14. I tried your recipe for Scottish tablet and am having some problems. Firstly, it hasn’t set properly &, secondly, it has a very grainy texture! Please tell me where I’ve gone wrong!

    Post a Reply
    • Hi Joyce, sorry to hear you are having problems. For the setting issue try giving it an extra 5 – 10 minutes on the heat and make sure you beat it very vigorously after it comes off the heat. If it still doesn’t feel very thick pop it back on the heat for a few more minutes. As for the grainy texture are you making sure all of the sugar is dissolved before reducing the heat in the first step. You need to make sure it’s fully turned to liquid before Simmering. Also the vigorous beating before putting it in the pan can help smooth it out. It’s a real work out for the upper arms but it is really worth it. Hope this helps 🙂

      Post a Reply
  15. I’ve tried different recipes without much success. I did this one and it turned out great only thing i did different was I added vanilla extract just before I whisked it. Thankyou for sharing your recipe.

    Post a Reply
    • Hi Vania, thank you for dropping by I am so glad this recipe worked for you 😀

      Post a Reply
  16. Oh my goodness! I made a batch of these this morning. I am in deep trouble, can’t keep my hands off them.
    I only had 2% milk, so I used half that and half cream for the milk. I did cook mine a little longer but not but a few minutes. Once it had cooled a bit I scored it and once it was cooled completely, turned it out on a cutting board and with the scoring, the pieces broke apart pretty easy.
    I’m making some more for Christmas Presents, along with some other home made goodies.
    Thank you so much for this easy and yummy Scottish treat!

    Post a Reply
    • Hi Kaye, I am so glad you enjoyed the Scottish Tablet and I am sure your friends and family will love receiving this foodie gift for Christmas. It really is difficult to keep away from isn’t it 😀

      Post a Reply
  17. Interesting, I never experienced Scottish Tablet. Will have to try it.

    Post a Reply
    • It’s worth making its a real Scottish treat 😀

      Post a Reply
  18. 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

    Post a Reply
    • 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.

      Post a Reply
    • 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!

      Post a Reply
    • Hi Ruxana thanks for stopping by 🙂 Try making it honestly you will love it.

      Post a Reply

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