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4.9 from 93 votes

Scottish Tablet - Authentic Recipe

Adapted from a Favourite Sweets and Toffee Scottish recipe book compiled by Carol Wilson, this is a traditional Scottish candy that is very sweet. Also, thanks to Ochil Fudge Factory for tips on tablet making.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 mins
Total Time
37 mins
Servings: 24
Calories: 118 kcal
Course: Dessert
Cuisine: British , Scottish

Ingredients

  • 2 oz butter salted (if you use unsalted, add a pinch of salt)
  • 2.5 oz water
  • 2.5 oz milk
  • 2 ¼ c sugar white granulated
  • 7 oz sweetened condensed milk ½ of a 14 oz can
  • 1 tsp vanilla or whisky

Instructions

    Cup of Yum
  1. Line a 7" x 11" pan with parchment paper.
  2. Put the butter and water in a LARGE, heavy pot and heat to melt the butter, then add the milk.
  3. Over low heat, add the sugar and stir until it is completely dissolved. Bring the mixture to a boil and allow to simmer (keep boiling, but turn it down so it doesn't overflow the pot) for 10 minutes without stirring.
  4. Add the condensed milk. Stir for at least 10 minutes while simmering, just be sure it doesn’t stick or burn. This is the critical part as you don’t want it to burn (the heavy pot is important for this).  TIP: the time to cook the mixture will vary upon many factors, but most importantly, how high your cooktop is set to. If you have it too high, the tablet mixture will stick and burn, too low and it will take ages to get to the right temperature. Keep it simmering until you see it start to turn a lovely golden color. 
  5. Remove from heat and stir in the vanilla or whisky (I use whisky), and allow to cool for a minutes or two before beating vigorously until it thickens. Don’t be impatient or think you’ve failed as this could take a few minutes.
  6. When thickened, pour into the prepared pan. Allow to cool and set completely in a cool place, or the fridge.
  7. Cut, then wrap in parchment paper for individual servings, or simply keep in an airtight tin in a cool place, or in the fridge.

Notes

  • Follow the directions as written for successful results. This is not a recipe to change and omit ingredients or steps: you've been duly warned.
  • Use a wooden spoon.
  • If you'd like to use a candy thermometer, the setting point for tablet is 240F or 116C.
  • Tablet will keep for a minimum of a month, if stored correctly. It is mostly sugar, so there's not much risk of spoiling.
  • KEEP IN A TIN FOR BEST RESULTS.

Nutrition Information

Serving 1 Calories 118kcal (6%) Carbohydrates 23g (8%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 8mg (3%) Sodium 27mg (1%) Potassium 36mg (1%) Sugar 23g (46%) Vitamin A 86IU (2%) Vitamin C 0.2mg (0%) Calcium 28mg (3%) Iron 0.03mg (0%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 118

% Daily Value*

Serving 1
Calories 118kcal 6%
Carbohydrates 23g 8%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 8mg 3%
Sodium 27mg 1%
Potassium 36mg 1%
Sugar 23g 46%
Vitamin A 86IU 2%
Vitamin C 0.2mg 0%
Calcium 28mg 3%
Iron 0.03mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.