Scottish tablet is a delicious, kind of 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).
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
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.
British Measurements - Imperial/Metric
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
US Measurements - Cups
@ 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.
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
pan on medium-high heat and bring mixture to the boil (this usually
takes somewhere around 10 mins), stirring occasionally
comes to the boil, reduce the heat until mixture is boiling gently
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
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.
YOU NEED TO KNOW:
This Scottish Tablet recipe is pretty straightforward, but it
can take a few tries to get it 'just right'. But the good news is that
even the 'rejects' usually taste great!
boiling mixture will be VERY HOT, and can burn you quite badly if it
sticks to your skin. Be careful while stirring the mixture, and stand
well back as you remove it from the heat towards the end of the recipe.
hardens quickly once it's removed from the heat, so soak the pan in
warm, soapy water as soon as you've emptied its' contents into the