Tablet

Scottish Tablet Recipe

PT45M

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Tablet is the firmer, crumblier, Scottish cousin of fudge. With a high sugar content and rich condensed milk, it may not be one for the health conscious, but then neither is the deep-fried Mars bar... Dating back to the 18th century, tablet was enjoyed by the Scots long before fudge appeared on the culinary scene, although its popularity has waned somewhat in recent years.

The key to making great tablet (it should be grainy, but not too grainy) is in the initial dissolving of the sugar, allowing it to melt completely, and in the final beating – just enough to make your arm ache and so that the sugar starts to lose its shine, but any more than that and there is a risk it will completely seize and you'll end up with a crystallised mess, and a lot of washing up!

  • Tablet

  • 80ml of milk
  • 60g of butter
  • 450g of caster sugar
  • 200g of condensed milk
1
To begin, place the milk and butter in a deep heavy-bottomed saucepan over a medium heat and bring to the boil
2
Remove from the heat and quickly add the sugar. Return to the heat and when the sugar has completely dissolved, add the condensed milk
3
Return the whole mixture to the boil then turn down the heat and reduce to a simmer. Keep stirring to prevent the mixture from catching on the bottom of the pan
4
Cook for 10–15 minutes, or until golden in colour
5
Remove from the heat and beat with a spoon until the mixture thickens, then pour into a lined 20cm square tray or shallow baking tin, and leave to set. Cut into squares to serve
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