Scottish Tablet Ii Recipes

SCOTTISH TABLET

Steps:

• Butter a 10x15 inch jellyroll pan, and set aside.
• Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
• Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.

SCOTTISH TABLET

Steps:

• Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.
• Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
• Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
• To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.

SCOTTISH TABLET

Steps:

• Place all ingredients in a pan and melt slowly – stir constantly over low heat until boiling.
• Boil about 30 minutes, stirring to prevent sticking.
• Remove from heat and beat well and pour onto a greased cookie sheet.
• Mark (score cutting line marks) when cool; cut when cold.

SCOTTISH TABLET II

Steps:

• Melt butter on low heat in water in a deep saucepan.
• Add sugar and bring to boil, stirring slowly all the time.
• When boiling, add condensed milk and simmer, stirring constantly to prevent sticking.
• Stop stirring when all bubbles vanish (excess moisture has now gone).
• Take off the heat and add any flavouring of your choice.
• Beat well for at least 5 minutes.
• Pour into a greased rectangular cookie sheet or rectangular pan.
• When cold, knife out and cut into bite-size cubes.
• Wrap in waxed paper to store.