Best Scottish Tablet Recipes

SCOTTISH TABLET

Steps:

• Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.
• Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
• Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
• To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.

SCOTTISH TABLET

Steps:

• Butter a 10x15 inch jellyroll pan, and set aside.
• Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
• Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.

SCOTTISH WHISKY TABLET (FUDGE)

Steps:

• On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
• It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
• When the sugar has disolved add the whisky.
• Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
• When the mixture has reached the correct temperature take the pan off the heat.
• Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
• Pour into a Swiss roll tray.
• Leave to cool.
• When part set mark into bite size portions.
• Continue to leave the mixture until it is cold and set completely.
• Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).

SCOTTISH TABLET (FUDGE)

Steps:

• Prepare an 8-inch square pan by rubbing liberally with butter; set aside.
• Place milk, water, sugar, and butter into a large saucepan. Bring to a boil over medium heat, stirring continuously. Turn heat to low, and continue to simmer until a candy thermometer reaches 234 to 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes.
• Once the temperature has been attained, and the tablet has turned a dark tan color, remove from heat, and let stand for 5 minutes.
• Beat tablet with an electric hand mixer for five minutes, until it cools and begins to harden. Pour into prepared pan, and score into serving-size pieces while it is still soft. Allow to cool until completely set, 6 hours to overnight.

SWEET SCOTTISH TABLET

Steps:

• Grease and line a baking sheet with parchment paper.
• Combine sugar and milk in a large stainless steel pan; stir well. Add sweetened condensed milk and butter; bring to a boil. Reduce heat to medium-low and simmer, stirring often, until mixture turns a deep tan color and is thickened, about 10 minutes. Heat to 240 degrees F (115 degrees C) or until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Vigorously stir mixture, scraping sides down and mixing well. Pour mixture onto prepared baking sheet. Allow to cool at room temperature until set, 1 to 3 hours. Cut into small squares or "tablets".

SCOTTISH TABLET (FUDGE) - CANDY FOR SWEET TOOTH

Steps:

• On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
• It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
• Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
• When the mixture has reached the correct temperature take the pan off the heat.
• Add the vanilla.
• Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
• Pour into a Swiss roll tray.
• Leave to cool.
• When part set mark into portions. Either bite size or rectangles (6x8cm).
• Continue to leave the mixture until it is cold and set completely.
• Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).
• Serving suggestions :- Wrap the rectangular portions in greaseproof paper or put the bite size pieces into a pretty box lined with greaseproof paper and give as a gift.

SCOTTISH TABLET (FUDGE)

Steps:

• 1. Melt the butter in a large pot; add sugar and milk and cook over medium heat, stirring constantly. It will take about 45 minutes to thicken and deepen in color.
• 2. After it thickens, remove it from and heat and beat it with a wooden spoon very vigourously for 15 minutes. Turn it out into a greased 9x13 pan and mark it into squares with a knife.
• 3. When the fudge is cool but still soft, cut into 1" squares. Store in an airtight container.
• 4. NOTE: If you can't find Demarara sugar in your supermarket, try Amazon.com. I'm told theirs is cheaper. Some recipes use caster sugar, and you can make your own by pulsing granulated sugar in the food processor until it is very fine (but don't let it turn to powder).

SCOTTISH TABLET

Steps:

• Place all ingredients in a pan and melt slowly – stir constantly over low heat until boiling.
• Boil about 30 minutes, stirring to prevent sticking.
• Remove from heat and beat well and pour onto a greased cookie sheet.
• Mark (score cutting line marks) when cool; cut when cold.

PERFECT SCOTTISH TABLET

Steps:

• 1. Grease a shallow tin approx. 25cm X 35cm.
• 2. Melt the butter in a large, heavy-based pan (as tall as you have) over a low heat. Add the sugar, salt and milk and stir until the sugar has dissolved. Bring to the boil and simmer over a fairly high heat for eight minutes.
• 3. Add the condensed milk, stir well, then turn the heat down and let it simmer for about another 15 minutes, stirring occasionally. Start testing at this point: once it reaches 115C, it's done. (Alternatively, dribble some of the mixture on to a cold saucer. Leave for a couple of minutes, then push it with your finger; if it sets, it's done.)
• 4. Take off the heat, add any flavourings, if using, and beat vigorously with a wooden spoon or electric beaters until thickened but still pourable (about 10 minutes if done manually, less with beaters). Pour into the prepared tin and leave to set, scoring squares after about 20 minutes. It is best left out to dry slightly overnight.

SCOTTISH TABLET

Steps:

• Place sugar, milk, and butter into a large saucepan and bring to a SLOW boil.
• SLOWLY boil for 5 minutes.
• Add the 1/2 tin condensed milk and boil SLOWLY for another 5 minutes.
• Test a teaspoon full in a cup of cold water.
• If it forms at the bottom of the cup it's ready.
• Take off heat and beat until it thickens and is sugary.
• Pour into a greased tray and cut into squares.
• Let stand at room temp overnight.

SCOTTISH TABLET II

Steps:

• Melt butter on low heat in water in a deep saucepan.
• Add sugar and bring to boil, stirring slowly all the time.
• When boiling, add condensed milk and simmer, stirring constantly to prevent sticking.
• Stop stirring when all bubbles vanish (excess moisture has now gone).
• Take off the heat and add any flavouring of your choice.
• Beat well for at least 5 minutes.
• Pour into a greased rectangular cookie sheet or rectangular pan.
• When cold, knife out and cut into bite-size cubes.
• Wrap in waxed paper to store.

SCOTTISH TABLET

Steps:

• You will also need: The largest pan you own (stock-pot kind of size) a cup of cold water a teaspoon one square baking tray, lined with greaseproof paper Wooden spoon 1.Make sure you have everything in the above list because if you have to stop stirring your tablet, you'll ruin the whole lot and you'll be furious at yourself. Trust me on this. 2.Put the sugar into the pan and pour the milk evenly over the top. Cut your butter into slices and put it in the pan with the condensed milk. Lick the condensed milk spoon (this stuff has 1300 calories per can. Relish it.) Turn the heat on the lowest setting and start stirring. 3.Once the sugar melts and the mixture becomes more liquid, turn the heat up to a medium level. Keep stirring until the mixture comes to the boil, making sure you regularly run the spoon around the bottom of the pan. You'll notice that the mixture changes colour suddenly - keep stirring until you feel the mixture become more viscous. It took me about 45 minutes to get to this stage. 4.Turn the heat off, quickly take your teaspoon and scoop a little of the mixture out and dunk it into the cold water. You are looking for your mixture to ooze off the spoon slowly. If you feel it - carefully! it's still hot! - it should be quite hard. Pour your tablet mixture into your pre-prepared lined tin. 5.Leave for 10-15 minutes then take a sharp knife and quickly mark your tablet into small bite-sized pieces. Leave your tablet to cool completely - or better still, overnight - before turning out of the pan and breaking up. 6.Give to anyone you wish to be your bestestest friend. Hide from the children.

SCOTTISH TABLET

Steps:

• 1. Melt Butter (blend well) add condensed milk and milk.
• 2. Stir till boiling.
• 3. Reduce heat to high simmer and stir for 45 minutes (seat,book and coffee are optional).
• 4. Remove from heat, beat with wooden spoon at least 50 times (plate test small ball, if sets it is ready).
• 5. Pour tablet on cookie tray score top allow to set and then chill before breaking.
• 6. Store in airtight container (if you can).

SCOTTISH BUTTER TABLET

Steps:

• Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
• Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
• Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
• Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

SCOTTISH TABLET

Steps:

• Using a large pan (the mixture will triple in size and you don't want this to boil over), add just enough milk to dampen sugar then add condensed milk and butter.
• Bring to boil stirring occasionally with a wooden spoon.
• Reduce heat and simmer for just under 20 minutes. The mixture turn a light, golden brown colour.
• Test by taking a teaspoonful and dousing in glass of water. It should drip in a slow goo on to the plate.
• Take the pan off the heat and stir. You need to stir a lot, pulling the cooled mixture from the sides and bottom back into the mixture.
• The mixture will gradually thicken, keep stirring until it is only just pourable. Pour into a lightly greased baking tray.
• After 30 minutes, cut the tablet into squares while still warm and leave to cool.
• Break into cubes once cool.

SCOTTISH TABLET

Steps:

• 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). Stir together. 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.
• NOTES: 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! The 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. Tablet 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 baking tray. 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.

SCOTTISH TABLET

Steps:

• You could half this recipe. Melt the sugar, water, butter and milk on a medium heat for 20 minutes. Make sure the sugar is melted (and everything else).
• Boil mixture for 15 minutes stirring occasionally.
• Add the sweetened condensed milk. Boil for 10-15 minutes until the mixture gets set at the edge.
• Mix for 5 minutes and add 1 teaspoon of vanilla essence.
• Pour into a baking tray and leave to set.

SCOTTISH TABLET

Steps:

• Using a fairly large pan, heat the water, melt the butter into the hot water.
• Before the water reaches the boil, add and thoroughly disolve the sugar.
• stir often
• bring the water to the boil and then allow to simmer.
• When simmering, add the condensed milk.
• the mixture will be a very light, creamy colour
• Stirring (very) often, allow the mixture to thicken until it is a deep caramel colour, the texture/consistency of the mixture will change quickly after around 20mins, maybe as long as 30mins from a watery simmer to a thicker bubbling. (the colour may also darken quickly at this point).
• This is where a large pan is handy as the mixture tends to rise a bit when simmering.
• to test the mixture, drop a little onto a cold side plate, it should not run and should be thick and sticky after 30 seconds.
• remove from heat and beat mixture for a good 10 mins.
• pour mixture into a shallow sided tray (10"x6") there should be enough mixture for it to be about 1cm thick.
• Allow to cool for 30mins, even in the freezer. slice and enjoy.
• (If the mixture does not set, you can bring it back to a simmer and give it a further 5 mins or so)