Scottish tablet is a delicious fudge-like sweet (candy), that's irresistible if you have a sweet-tooth.
Tablet is tricky to describe as it's not soft like fudge, or chewy like toffee, it's more crumbly and 'sugary' in texture.
The taste is one-of-a-kind too, and you can't stop at just one piece (well, I can't anyway).
But instead of trying to imagine what this traditional candy is like, why not try this authentic Scottish recipe (my Nana's) and taste it for yourself?
Here's what you need to whip up your very own batch of this delicious treat.
My Nana's recipe was written out in the original 'Imperial' system. I've converted that to the current British metric system and you'll see those in brackets (or parentheses).
If you're in the US, see the US measurement options.
2lbs (1 kg) Granulated Sugar
4 oz (113g) Unsalted Butter (NOT Margarine)
One 14oz (396g) can of Condensed Milk (NOT Evaporated Milk)
8 fl. oz (227ml) of Milk
1 fl. oz (3 dssp) Natural Vanilla Essence
4 Cups Granulated Sugar
1/2 Cup (1 Stick) Unsalted Butter (NOT Margarine)
1 14oz can Condensed Milk (NOT Evaporated Milk)
1 Small (1 fl oz) Bottle Natural Vanilla Extract
Lightly grease a baking tray (11 x 19 inches works well) with butter and set aside.
Put the sugar and milk into a fairly large, preferably heavy stainless steel saucepan (mixture will double in quantity as it heats).
Add the butter and condensed milk and stir again.
Put pan on medium-high heat and bring mixture to the boil (this usually takes somewhere around 10 mins), stirring occasionally.
Once mixture comes to the boil, reduce the heat until mixture is boiling gently.
Continue to let it boil for around 20 - 30 minutes, still stirring occasionally.
Remove saucepan from the heat and add Vanilla Essence... and now comes the 'elbow grease'... beat the mixture vigorously for 4 - 5 minutes, or until the mixture starts to feel more 'stiff' and 'gritty' under the spoon.
At this point the Tablet is ready to be poured into the baking tray you prepared at the beginning. Allow mixture to cool a little and then mark it off into bars, or squares with a sharp knife.
Tablet is ready to eat when fully cooled.
Authentic Scottish Tablet Recipe