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.
- 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)
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.
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