Confession time… I’m a sugar addict. It will be of no surprise to those around me to be fair! From the moment I wake up to the moment I go to bed, I’m looking for my next sugar hit. It’s certainly not ideal but growing up in Scotland with sweet treats like Scottish Tablet, it’s really unavoidable.
A couple of weeks ago I came across a wee image on Facebook that made me laugh. It compared candy floss, syrup and sugar to Scottish tablet, with tablet coming out tops in the sweetness stakes. Probably a pretty accurate comparison to be fair!
Anyone who has indulged in Scottish Tablet will tell you it’s really like nothing else in the world. A first glance you would be forgiven for assuming it is fudge but when you bite into a piece it instantly becomes clear that this is no fudge! With a gritty, melt-in-the-mouth texture and so sweet it makes your teeth ache; it really is quite unique.
“Made this tonight, followed the recipe to the letter, turned out fantastic!! I haven’t had tablet like this since I was a kid living in Scotland and my mum used to make it for the school fete. Beautiful!”
Scottish tablet in theory is quite easy to make but it does take a bit of skill to get just right. I would always recommend a sugar thermometer to get the temperature exact and be prepared to use some elbow grease beating the tablet to its setting point. Even then, the perfect tablet still comes down to a bit of luck. But when it does go perfectly, you’ll end up with the best tablet you’ve ever tasted!
Being sweeter than sweet, sugar was always going to be the biggest ingredient in tablet! Caster sugar is by far the best but you can swap to Golden Caster Sugar for a more caramel-y flavour.
There’s many recipes where I’ll recommend full-fat milk as preference but when it comes to tablet it really is a necessity. See below for details on how to make your tablet dairy-free.
Salted or unsalted butter is fine; just whichever you have to hand.
Literally one of my most favourite ingredients in baking. Just be sure to leave a little condensed milk in the tin and on the spoon (purely for licking clean!).
- 900 g Caster Sugar
- 250 ml Full-fat Milk
- 110 g Butter
397g Tin of Condensed Milk
- Place the sugar and milk in a large pan over a gentle heat. Stir occasionally until all the sugar has dissolved. Pre-grease a 13×9 inch tray with a generous amount of butter and set aside.
- Once all the sugar has dissolved add the butter and allow to melt.
- When the butter has melted, add the condensed milk and mix well. Increase the heat and stir continuously while the mixture boils and reaches Soft-Ball stage (120°c) on your thermometer.
- Remove from the heat and allow the mixture to settle a little before beating. Beat with a wooden spoon in the pan until the mixture if almost setting. This may take a good bit of beating!
- Transfer to your pre-greased tray and spread evenly to the edges/corners.
- Leave to set for at least a couple of hours but ideally overnight. If you want neatly cut squares/bars of tablet score your tablet in your desired size/shape about 30 minutes into setting. Alternatively you can simply break the tablet into individual servings once set for a more rustic feel.
Free-from & Vegan
Vegan: Replace the dairy full-fat milk for coconut milk, and use coconut cream in place of the condensed milk. Swap the butter for your favourite dairy-free spread.
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