Scottish Tablet

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Recently while I was looking at my blog recipes, it occurred to me that I hadn’t shared my recipe for tablet.

Tablet is the sweetie of my childhood – one bite and I’m instantly reminded of the “sweetie lady” – a lovely woman who used to go around houses selling her home made tablet and fudge. It was the stuff sweet dreams are made of. Tooth achingly sweet, slightly grainy texture yet

melted in your mouth. Sadly I never got to find out the lady’s name, so her identity remains a mystery.

For years I tried (in vain) to re-create the sweetie lady’s tablet using various different recipes, but all I ended up with was numerous burnt pans of sugar. But I perservered and this is the result.

The number one thing to remember when making tablet – it needs your full attention. If the phone rings, don’t answer it. I wouldn’t recommend stirring while catching up on your Facebook/Twitter feed either – it only takes one second to ruin the whole batch!

Tablet

125g salted butter
2lb (900g – really!) granulated sugar
250ml whole milk
One 397g tin condensed milk
1 tsp vanilla extract

Melt the butter in a large, heavy based pan over a low heat. Tip in the sugar and milk and keeping the heat low, allow the sugar to dissolve, stirring occasionally. When everything has melted together and there are absolutely no grains of sugar left, add the condensed milk and slowly bring to the boil, stirring constantly. If you have a sugar thermometer, the setting point is 120c. Otherwise, keep a cup of cold water by the side of the hob. To test the tablet, drop a small piece into the water. If it forms into a soft ball, it’s ready.

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Now for the part where you’ll need a bitof muscle – take off the heat, stir in the vanilla extract and beat vigorously for about ten minutes, or until the tablet is thicker and slightly grainy in texture. Tip into the lined tin and smooth out as best as you can. I find a silicone spatula is best here.

Leave to set and cut into small squares.

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17 thoughts on “Scottish Tablet

  1. Hi you forgot to mention when to add the butter you also left out syrup which means Scottish tablet won’t be grainey my gran was Scottish champion at making tablet.

    Like

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