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October 6, 2018


  • 4 1/2 cups sugar
  • 1/4 cup unsalted butter
  • 1 cup milk
  • 1 1/3 cup / 1 medium can sweetened condensed milk


Tablet is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallize. It is often flavored with vanilla or whisky, and occasionally may have nut pieces added.

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.

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 crystallized mess, and a lot of washing up!

Dissolve the sugar, butter and milk in a large pan bring it to the boil then gently simmering for 10 minutes. Stirring on occasion, checking if the sugar has fully dissolved.
Pour in the condensed milk and boil for around 20 minutes, until the mixture starts to thicken and turns a golden caramel colour. Stirring as needed to help keep the tablet from sticking to the pan or boiling over.
Once it’s thickened, take off the heat and beat till its thick and creamy. If you feel it needs to be a little thicker pop the pan back on the heat for a few more minutes then continue to beat it off the heat.
Pour the mixture into the tin and smooth it out and leave it for a few hours at room temperature to fully set.

Remove from the heat and beat with a spoon until the mixture thickens, then pour into a lined square tray or shallow baking tin, and leave to set. Cut into 1-inch squares to serve.
Scottish table can be kept at room temperature in an airtight tin for up to 10 days. But it can also be kept in the fridge up to 2 weeks.

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