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
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3.58 from 7 votes

Scottish tablet

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Sweet/Candy
Cuisine: British
Calories: 34kcal
Author: Emma

Ingredients

  • 900 grams sugar (4 and 1/2 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)

Instructions

  • 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.

Nutrition

Serving: 1square (out of 64) | Calories: 34kcal | Carbohydrates: 5.2g | Protein: 0.6g | Fat: 1.3g | Saturated Fat: 0.8g | Cholesterol: 4mg | Sodium: 14mg | Sugar: 5.2g