Introduction

Looking for a delicious recipe that’s both easy and impressive? This SCOTTISH TABLET is exactly what you need! With its perfect blend of flavors and simple preparation, this dish is ideal for weeknight dinners or special occasions.

Let’s get started on creating this tasty masterpiece!

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)

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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)

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Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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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.

Conclusion

Congratulations on making this delicious SCOTTISH TABLET! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

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