Scottish Tablet
Scottish Tablet is a classic, crumbly yet melt-in-your-mouth confection with a texture somewhere between fudge and hard candy. It’s intensely sweet, buttery, and has a distinct grainy, creamy consistency that’s utterly addictive.
Prep Time: 10 mins | Cook Time: 30-40 mins | Cooling/Setting: 2+ hours | Makes: About 64 pieces (1 lb)
Ingredients
· 1 cup (240ml) whole milk
· 4 cups (800g) granulated sugar
· ½ cup (1 stick / 115g) unsalted butter, cubed
· 1 (14 oz / 397g) can sweetened condensed milk
· 1 tsp vanilla extract (optional, but recommended)
Instructions
- Prepare Your Pan
· Line an 8×8-inch or 7×11-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly butter the paper.
- Combine & Dissolve
· In a large, heavy-bottomed saucepan (at least 4-quart capacity, as the mixture will bubble up significantly), combine the milk and sugar.
· Heat over medium-low heat, stirring gently and constantly with a wooden spoon or heatproof spatula, until the sugar is completely dissolved. This is crucial—do not let it boil before the sugar granules are gone. You can test by rubbing a drop between your fingers; it should feel smooth, not gritty.
- Boil to Soft-Ball Stage
· Once dissolved, increase the heat to medium and bring to a gentle boil.
· Stir in the butter and sweetened condensed milk.
· Maintain a steady, gentle boil, stirring constantly to prevent scorching on the bottom. Cook for 20-30 minutes. The mixture will foam up, turn a golden caramel color, and thicken considerably.
- Test for Doneness
· The target temperature is soft-ball stage: 238°F – 240°F (114°C – 116°C) on a candy thermometer.
· If you don’t have a thermometer: Drop a small amount of the mixture into a glass of cold water. It should form a soft, pliable ball that you can squish between your fingers. It should not dissolve or be hard.
- Beat & Pour
· Remove from heat immediately once it reaches temperature. Add the vanilla extract (if using).
· Let the mixture cool undisturbed for 10-15 minutes until the bubbling subsides and a skin forms on top.
· Using a wooden spoon or an electric hand mixer on low, beat vigorously for 5-10 minutes. You will feel the texture change—it will thicken, become more opaque, and lose its gloss. It should look thick and creamy and begin to hold its shape.
· Pour quickly into the prepared pan and smooth the top with a spatula. Work fast, as it sets quickly.
- Set & Cut
· Let it cool at room temperature for about 30 minutes, then score into squares with a sharp knife while it’s still slightly soft.
· Allow it to cool completely and set fully for at least 2 hours (or overnight is even better).
· Once completely set, use the parchment paper to lift it out of the pan. Cut along your scored lines into squares or rectangles.
Key Success Secrets
· Heavy Pan is Non-Negotiable: Prevents burning.
· Dissolve the Sugar Completely: Any undissolved sugar will cause crystallization and a gritty final texture.
· Stir Constantly: Tablet scorches easily. Don’t walk away.
· Don’t Over-Beat: Over-beating makes it grainy and hard. Stop when it thickens and loses its shine.
· Humidity Warning: Avoid making tablet on very humid days, as it can become sticky.
Storage
· Room Temperature: Store in an airtight container with layers separated by parchment paper. It keeps for 1-2 weeks in a cool, dry place.
· Refrigerator: Can be refrigerated to extend shelf life, but bring to room temperature before eating for the best texture.
· Freezing: Freeze in an airtight container for up to 3 months. Thaw slowly at room temperature.
Traditional Variations
· Whisky Tablet: Add 1-2 tbsp of Scotch whisky with the vanilla.
· Ginger Tablet: Add 1 tsp ground ginger or 2 tbsp finely chopped crystallized ginger.
· Chocolate Tablet: Stir in ½ cup cocoa powder with the sugar and milk at the start.
· Nutty Tablet: Fold in ½ cup chopped, toasted almonds or hazelnuts after beating.
· Coconut Tablet: Use coconut milk instead of whole milk and add ½ cup desiccated coconut.
Enjoy this traditional Scottish sweet with a cup of strong tea or coffee! It’s rich, so small pieces are perfect.