My Home made Scottish Tablet.
Scottish tablet is something I have discovered since moving to Scotland, (11 years ago!).
It is delicious, very sweet and sugary and a perfect treat to have yourself or give as a gift. Personally I prefer to give mine as gifts because it is very sweet and if I make a big batch there is plenty to go around.
If you haven’t heard of tablet before, its similar to fudge, but sweeter. I made some for Christmas Eve and by Boxing day, it was all gone. So I decided to make some more. Then thought, why not share my recipe and photos with my readers. So here it is:
I used a recipe from the Good Food magazine, as my Husband so generously bought me a years subscription for Christmas.
1/4 pint water
175g unsalted butter
1lb caster sugar
75g sweetened condensed milk.
2. 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.
3. 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.
4. 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.
5. 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).
Here are some photos of my tablet, it really is delicious and went down well with my family and friends.
Have you made this before, or do you think you might make this? I would love to hear from you. What did you think of it, any tips to enhance my recipe?
Thanks for reading.