Scottish Tablet 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.

MILK TABLET

Steps:

• Watch our recipe video before you start!
• In a large non-stick pan, melt the butter with the milk. Slowly add the sugar and boil briskly for 4 minutes.
• Gradually stir in the condensed milk making sure that it doesn't stick to the bottom of the pan. Bring back to the boil for approximately 20 minutes, stirring regularly, until the mixture is thick and a honey caramel colour. Take care while the mixture boils as the tablet will be VERY hot! If you are using a sugar thermometer, we aim for a minimum temperature of 118°C. To test to see if the tablet is ready drop a small amount into a bowl of ice cold water - if you can pick up some of the mixture and form a soft ball in your fingers its ready. Just be careful it will still be quite hot!
• Remove the pan from the heat leave to cool for 5 minutes, then beat until set. Pour into the tin and leave to set fully in the fridge for 2 or more hours. Then remove from the tin and cut into squares.

SCOTTISH BUTTER TABLET

Steps:

• Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
• Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
• Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
• Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

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.