Scottish Tablet
Sweet, crumbly, and melt-in-the-mouth, Scottish Tablet is the classic treat you’ll find at weddings, ceilidhs, and just about every celebration in Scotland. Just a few simple ingredients and a bit of patience for a proper homemade batch.
As seen in my debut cookbook, Scottish Bakes.
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. At 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.
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!
Top Tips for Scottish Tablet:
• Use your biggest pan: Bigger than you think you will need. Trust me! Once the ingredients start to boil, the mix will try to overflow too. And there’s no joy in cleaning hot, sticky tablet disasters from your stovetop.
• A sugar thermometer is a must: This is one recipe where I would always, always recommend using a sugar thermometer. Without it, you are less likely to have success, as it requires a bit of guesswork and experience to know exactly when the tablet has reached the Soft-Ball stage.
• Just beat it: When it comes to beating your tablet, it can take a good bit of elbow grease! Stick with it. You want to beat it until it starts to thicken, but not too thick either. The good news is that you can’t really over-beat tablet – even if it is thicker than you wanted, it’ll still taste great, it just won’t look as pretty and smooth on top.
• Electric whisk is an option: I have heard of some people using an electric whisk to beat their tablet. This isn’t something I have personally tried, but if you struggle with the beating of your tablet or have limited mobility, this could be a good option to consider.
• Score the top: For a perfectly neat tablet, score the top of your tablet to the shape you wish to cut (bars or squares are most traditional) after it’s had a little time to cool, but still warm. This will make it much easier to get a smooth finish when you come to cutting your tablet.
Ingredients for Scottish Tablet:
Caster Sugar
Being sweeter than sweet, sugar was always going to be the biggest ingredient in tablet! Caster sugar is by far the best, due to its finer texture, dissolving easily when combined with the liquids. You can swap to Golden Caster Sugar for a more caramel-y flavour and darker coloured tablet, should you prefer.
Milk
Ideally, you want to use full-fat milk. This is what a traditional homemade Scottish tablet would be made with. However, I have used semi-skimmed in a pinch and had good success.
Butter (or Margarine…)
Salted or unsalted butter is fine; whichever you have to hand.
Or there is the option to use a block margarine. Many tablet purists would disapprove of swapping true butter for margarine; however, I can confirm it works just as well. And with the amount of sugar and the degree of sweetness in the tablet, it means it’s very difficult to tell the difference, in terms of taste. If you do opt for a margarine, just be sure to use a block margarine as opposed to the spreadable kind – the latter will interfere with your tablet setting, due to the lower fat content.
Condensed Milk
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!).
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Scottish Tablet
EQUIPMENT
- 20x20cm Baking Tin (8-inch)
INGREDIENTS
- 900 g Caster Sugar (Superfine Sugar)
- 250 ml Full-fat Milk
- 110 g Butter
- 397 g Condensed Milk (Sweetened Condensed Milk)
INSTRUCTIONS
- 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/250°F) on your sugar thermometer. This usually takes 15-20 minutes but timing may vary.
- 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.
Video
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Tablet keeps exceptionally well. Once fully set and cut, store it in an airtight container at room temperature – it’ll stay fresh for 2–3 weeks (if it lasts that long!).
- Make Ahead: Homemade tablet is perfect for prepping in advance. You can make it days, or even weeks, ahead of time, making it ideal for parties, gift bags, or bake sales.
- Freezing: Tablet can be frozen, although the texture may become slightly crumblier once defrosted. To freeze, wrap the pieces in baking paper and pop them in a freezer-safe bag or container. Defrost at room temperature before serving.
It is tricky to try to explain what tablet is to someone who has never tried it. Scottish Tablet is truly unique, and although there are some sweet treats that are similar, nothing really quite compares. It is made with milk, butter, condensed milk and A LOT of sugar. It is boiled to a high temperature, before beating the mixture until thickened, and then setting it in a tin until completely cool. It is a truly unique sweet (candy) that is popular with all generations in Scotland.
Scottish Tablet is the best-tasting food in Scotland (sorry, haggis – you’re a close second though). Think of the sweetest fudge you’ve ever had, without the vanilla flavour. And more of a crumbly, melt-in-the-mouth texture. Then multiply the sweetness by about a hundred. You’ll be pretty close to what tablet tastes like!
Traditional Scottish Tablet is actually quite easy to make, but there are a few things that can make or break your success.
You start by dissolving your sugar and milk in a large pan, over a gentle heat. Next, you add your butter and allow that to melt before finally adding your condensed milk. You will increase the heat of your pan to bring everything to a boil, until it reaches Soft-Ball stage (120°c). This is where a sugar thermometer is a must-have!
The final stage of tablet making is the beating. You need to allow the mixture to cool briefly before beating with a wooden spoon. It can take a bit of work, but it will start to thicken. To finish, simply pour your tablet into a greased tin and allow to cool before cutting into bars or squares.
Free-from & Vegan:
Gluten-free: Scottish tablet is naturally gluten-free but be sure to check your ingredients individually when preparing for anyone with intolerances or coeliac disease.
Vegan: To make this a Vegan Scottish Tablet recipe, simply replace the full-fat dairy milk with sweetened soya milk, and use vegan condensed milk. Swap the butter for your dairy-free block margarine.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
Originally published in May 2017. Updated in July 2025.
Love this. Would it be okay to share on our social media channels?
Thanks
Polly
Just followed your recipe and used my new thermometer …amazing thing is the old way of boiling for 20 minutes gives exactly 120° !! Thermometer not so hit and miss though ;) xx
I’ve tried making this recipe to the T but it still comes out soft any ideas
Need to let it boil longer and let the colour carmelize. Take it off heat and beat vigorously with electric beaters for at least 5 mins until it starts to get thick then pour into the pan
I’ve had trouble getting tablet to be firm also, and I am guessing that at higher altitudes we need to boil longer. I’m at 814 feet (248 meters). I’m going to try a few degrees higher on my candy thermometer next time.
Och lassie I’m at 5000feet and mine sets fine.
I’m in Australia and find a bit temperamental to set if the temperature and particularly humidity are on the high side. Works fine one day won’t set the next
@Hamish D. Cole – I’m guessing at 5000ft the air temperature is probably cooler resulting in a quicker cool down period thus assisting with the setting process.
I boil mine then let it simmer for about 30/40 mins till it changes colour then take it off and beat it and works a treat
After boiling I simmer for 30/49 mins works better then beat it
You need to beat it more.
A secret from a Glasgow Lassie to success for all you Tablet Lovers, when you remove your pot from the stove, very quickly add a tablespoon of vinegar then start beating like your taste buds depended on it lol works every time whether you got it right or wrong + no one will know !
I was always told it was all in the beating
Check you are using cane sugar and not beet. I had trouble with this when making it in Italy as the majority of sugar is beet based here.
Try using normal sugar (not castor)
Use the spoon with a little cold water & drop a bit of the tablet in to check whether it forms a good ball like consistency.
This is a good way to check how your tablet is going to
I do this with mine .
Also you may need to leave it longer on the stove
Good luck
Can i use lighter lurpak butter
Not really as it doesn’t have the milk solids of regular butter, it’s blend of butter and oil.
That’s nooo butter.
The ONLY butter to use, honestly have used it for years but any good butter does
I love this recipe but is it suppose to be hard?
Yes – you should definitely have to bite through it, but then it should crumble and melt in the mouth
Yes it should be hard but melt in the mouth with a gritty texture.
Shouldn’t have too gritty a texture but definitely should have a little bite, need to dissolve the sugar more to get rid of that ‘grittiness’. Don’t over boil or will go too hard
It definitely needs to be gritty if it’s Scottish tablet!! Otherwise it’s not tablet at all
I could not get the sugar to dissolve. I had it on low heat for 40 mins but just would not dissolve what am I doing wrong?
Yummy… It is quite easy to make but it does take a bit of skill to get right. It is worth giving a try.
Can anyone advise where I’ve gone wrong when the results is more like toffee?
Not boiled long enough. You can put it back in the pot, slowly melt it and boil it again.
Also, you can use your electric hand mixer to do the beating.
I recommend using a n electric hand mixer every time
NO! You cannot use metal to beat the tablet. It goes hard and sugary – like Kendal mint cake!!
I’ve been making tablet for years and always use a hand held mixer and my tablet is delicious
Try it Gillian. I have been making tablet for 6 decades and for the past few years have been using an electric hand mixer very successfully. Most Scottish recipes are similar but I always add a couple of big spoons full of Golden Syrup. Gives it a nice colour.
Rubbish! I always use my electric hand mixer, and it turns out perfect every time!
I use an electric whisk to mix ( beat) it and it works perfectly every time
I love Kendal mint cake
It is all in the beating as it sets. It needs to be rigorous. I add a teaspoonful of vanilla to mine as well.
You have to get the Colour right golden brown then beat for ages until ready to set
I like my tablet pale in colour. How best can I achieve that?
To test for soft ball stage without the use of a candy thermometer, drop a bit of the hot mixture into a small bowl of ice water. If it forms a soft ball that doesn’t lose its shape or drip off of your finger, it is ready. Do this at 1-2 minute intervals until you achieve the right consistency. I’ve bern making candy for decades and was taught this method as a child. It has never failed me. Candy thermometers on the other hand, have.
Hi Mandy, in my opinion, it’s all to do with the temperature. Next time you’re making tablet keep it at a low heat until all the sugar crystals have dissolved. Once it’s at the bubbling stage keep stirring. If you see any small brown bits, turn the heat down again otherwise it’ll turn to the toffee stage again. Keep stirring until it’s a nice light tan colour.
Temperature was too high for too long.
I agree,
If the temp is too low, you end up with fudge, which can be recovered by remelting at taking to and holding at the right temp.
If the temp is too high, you end up with toffee….enjoy the toffee and try again.
It is all in the beating at the end as the tablet cools. It is to do with how the crystals form into the correct texture. It also gives you a good workout. I have heard others using a mandatory mixer but I just beat it vigorously with a wooden spoon.
Did you use a candy thermometer? Imo it was cooked too long (to hard crack stage?). Nothing wrong with toffee though. Break it up or crush and top ice cream with it. Then try again . If you did use a thermometer, you may want to try a different one
I always add a bit of vanilla essence and always bring it to the soft ball stage on the thermometer- works but you still have to keep stirring the mixture when it’s on the heat so it doesn’t ‘ cartch’ on the sides of the pan
I always use soft brown sugar when making tablet. Gets the colour just right