Condensed milk: please used condensed milk and not evaporated milk: even though they are similar in both being milk evaporated to around 60 percent, the added sugar content to condensed milk helps provide to the caramelisation and ‘toffee’ taste of great Scottish tablet; It will be of no surprise to those around me to be fair! Once you’ve beaten it and it’s now thickening up pour it into your pre-buttered confectionery/baking tray. Your email address will not be published. I have followed this same recipe for years, but my last 4 batches have started to froth as I go to pour at one time causing a severe burn to my fingers . You could always keep mixing with the wooden spoon. 20 ml vinegar. Like fudge, but no butter, just (condensed) milk and sugar, really. Caster will dissolve much more easily and this helps in the initial stages of heating the tablet contents and getting them all to amalgamate and form a stable non-crystalline solution. Now I’d like to make a whiskey version for Christmas, so can I just add 3tbs of whiskey to this recipe? One was perfect one was ok one was too hard going into the tin and the other was too soft. i will say incase anyone else wondered the same as me the temperature i used was 120 oC in a steel pot and obviously i used unsalted butter..this is proper Tablet is a traditional Scottish sweet (or candy) made from sugar, condensed milk and butter. I spent a while surfing the Internet looking for a recipe, without this magic ingredient. This may take a good bit of beating! Stir till boiling. This recipe worked out a treat and I took about 70% of it into work with a health and tooth warning.. it was just so moreish and loved by all who tried it. 2 tins condensed milk I pulled out as much of the bits as I could, then started beating, almost didn’t pour in time while I still could. Pre-grease a. My gran used to hand beat it, is used electric mixer. Electric whisk for 5 minutes; mixture will thicken. 20 ml vinegar. My idea was to try to reduce the moisture content in the fudge. 400g) sweetened condensed milk; 100g unsalted butter; fresh milk to damp sugar; Notes on ingredients Sugar I prefer cane sugar, as beet sugar can make the tablet taste a bit like turnips. 1kg x granulated sugar. Take care, as it is very hot and bubbles volcanically, which is why you need a large pan to stop it from boiling over. Using condensed milk in the recipe theoretically lowers the risk of the mixture burning and allows you to make it just a little less time. Don’t know that I would make tablet with recipe again – Homemade Traditional Scottish Tablet (fudge) What a mouth watering treat from the Highlands of Scotland. for your information it the tablet does not harden when placed on the baking pan just place back into the pot and let it boil again keep stirring it for one or two minutes and again pour into the baking pan and it will harden I know this through experience Good luck, I thought your 18 minute tip was very helpful and saying when the colour should change. 21,168 suggested recipes . I am led to believe that originally Scottish Tablet was made with sugar and cream. Why use caster sugar…. From the moment I wake up to the moment I go to bed, I’m looking for my next sugar hit. 1kg x granulated sugar. I’ve been making tablet for 50+ years, and this is the best recipe!! Traditional Scottish tablet is not exactly dairy free. A couple of weeks ago I came across a wee image on Facebook that made me laugh. Thank you, Hi granny, Would you like any vegetables in the recipe? Yes No No Preference. Scottish tablet was originally made with sugar and cream, but it’s now more commonly made with sweetened condensed milk and butter since it’s so easy to burn the cream. Add the sugar, stir and leave to melt. I found another site that had the same recipe and posted the U.S. equivalents: 4 1/2 cups of sugar, 1/2 cup of butter, 1 can of sweetened condensed milk, 1 cup milk, 1-2 teaspoons of vanilla. Filed under Recipe, Scottish Food, Sweet Things. Just use a saucer and cold water for testing. Just made my first batch, as soon as that is out of the tin, Im making a second batch and put in a handful of walnuts for a change. Just followed your recipe and used my new thermometer …amazing thing is the old way of boiling for 20 minutes gives exactly 120° !! Thanks. Usually I can use a free from substitute's, however the only recipe I knew was made with Condensed milk. Also, you only add this at the end once the sort ball stage has been reached and the solution has cooled sufficiently for you to start to think about beating the mix. Good point to make. So you now have the tablet mix to the correct soft ball stage, now take the pan off the heat and let the mix cool down slightly, stirring gently, you don’t want to generate any sugar crystals yet. In a LARGE pan, you need lots of space for the mix to bubble up, add the sugar and milk and start to heat and with MINIMAL stirring with a long wooden spoon or spurtle (you don’t want to burn your hands with splashes of the hot sugar mix) mix until sugar dissolved; then add condensed milk and butter, and continue to heat slowly and GENTLY stir the mix. - Always use a solid baking tin or pan. and added the vegan butter and vanilla extract. Usually I can use a free from substitute's, however the only recipe I knew was made with Condensed milk. We used a ceramic oven dish to bake the cake in. I finally remembered I had a Scottish home baking cookbook, that luckily had one. Tablet recipe; 100g unsalted butter; caster sugar; 250ml of milk ( semi skimmed or full fat ) pinch of salt; vanilla essence - half a teaspoonful; Into a large thick bottomed pot, melt the butter and milk, on a low heat. My apologies. Read our Privacy Policy. The ‘Swiss Milk’ part refers to a name that condensed milk is sometimes known by. https://www.theguardian.com/.../jan/22/how-to-make-perfect-tablet-recipe granulated sugar 250 ml whole milk One 397g tin condensed milk 1 tsp vanilla extract Instructions. Scottish tablet is Scottish tablet - never known as Swiss milk - and should not have anything like vanilla or fruit and nuts added - fruit and nuts are fine for fudge but not tablet, vanilla should be non existant - why these so called 'traditional sweet shops' always have vanilla in their 'authentic' tablet recipes is beyond me. Tea time was a must and dropping a piece of tablet in their tea was easier than trying to carry cream and sugar. 1kg x granulated sugar. Some people may suggest molasses flavoured sugars, such as soft brown, dark brown, demorara, etc, but I caution against, as again although this may impart some additional caramelly notes to the mix, it does add additional salts that help to promote pre-crystallisation of the mix. re:previous comment: my mistake- I didn’t notice that this recipe makes a double batch, which would indeed call for 4 lbs. Made this and it was delicious, thanks for the great recipe! The mere fact of you stirring the solution will tend to induce some crystallisation of the mix as the sugar molecules get closer and closer together as the water is driven off as the temperature increases. As it reaches a rolling boil, add the condensed milk and stir. 250g x unsalted butter. See below for details on how to make your tablet dairy-free. 400ml x milk. Thanks from a 71 year old. You will need a large saucepan and wooden spoon. The recipe includes Vanilla extract, however I don't think it needs it. 4. Tagged as butter, candy, evaporated milk, food, fudge, milk, Recipe, Scotland, scottish food, sugar, sweets, tablet ← Phở Chay (Vietnamese Vegetable Soup) Scottish food: Clapshot (Potato & Swede Mash) → 11 responses to “Scottish Food: Tablet” hopeeternal. Shop bought packaged Scottish tablet is never as good as homemade. Stir occasionally until all the sugar has … There was an error submitting your subscription. Skip. Product sold by etsy.com. Strained my wrist and almost burnt out the motor in my beaters. - While mistakes are just ways too learn how not to do something. As such, it sounds like you’ve done everything right. On section 4 you say to remove from heat and beat but it it does not say to return to heat and keep beating. I love this recipe but is it suppose to be hard? (1/2 cup) milk 100 ml. An easy recipe for Scottish tablet - an old fashioned, crumbly sweet treat! Mmm – tablet. But remember, that one of the nicest things is to scrape off the hardening tablet mix from your pan and try it even before it has truly gone solid. Hope you all enjoy your Scottish Tablet making……. Hi Steve. Scottish tablet in theory is quite easy to make but it does take a bit of skill to get just right. Recipe ~ Scottish Tablet. It gives the tablet a taste similar to fudge, plus I really don't think the ordinary Scot's Sweetie-Wives would have been able to afford vanilla. Learn how your comment data is processed. Can you confirm. It worked! Oh, I also added 2 tablespoons of double cream at this stage. The guys at work will get a fair treat tomorrow. My mum used to make huge quantities of tablet to sell ‘round the doors’ with me in the pram. To clarify; you keep the mixture on the heat until it reaches 160°c (also known as Soft-Ball stage in sugar boiling, as it is also often noted on as sugar thermometers). I fell in love with it and recently found recipes online. Once all the sugar has dissolved add the butter and allow to melt. Be careful while … It was also one of the first recipes I was able to make dairy free. Doesn’t standing in a bowl of cold water make you go all blue ???? Ingredients. That being said, sometimes you do everything right and it still doesn’t set perfectly. Evaporated Milk – You can use sweetened condensed milk if you prefer, although this would make it even sweeter! I was so excited to stumble across this recipe as I miss tablet so much! Also, you can use your electric hand mixer to do the beating. Can’t wait for it to set properly as it looks perfect. If during the heating and stirring stage, you do get a little build up of crystals or gritty material around your own at the surface of the bubbling mix, then with a wet pastry brush with a little water on it you can gently clean up those crystals and clean the pan. salt, cooked chicken, scallions, shredded cheddar cheese, black pepper and 6 more. When the butter has melted, add the condensed milk and mix well. Can you tell me how long this will last after making? Give it another go and make sure the temperature reaches Soft-ball stage (120°c) and you beat it until it’s almost setting – it can take a while and make your arm ache! A few drops of white chocolate. I couldn't get to the stage where it goes into a ball in cold water even after boiling it for ages. Is this the crumbly or the creamy type of tablet? 16 January 2011 at 3:41 pm. https://www.theguardian.com/.../jan/22/how-to-make-perfect-tablet-recipe My Scottish granny spent many hours in the kitchen and even in her 80s was quote capable of stirring a tablet mix for the required amount of time. However, there are some recipes close to tablet that are traditional to other countries. I am led to believe that originally Scottish Tablet was made with sugar and cream. Scottish tablet is a Scottish confection that has a long history that was first documented in The Household Book of Lady Grisell Baillie in the 18th Century. Place the sugar and milk in a large pan over a gentle heat. Ive made this recipe 4 times now. or take off and put back on? I used Google to translate the exact amounts to U.S. Best tablet recipe I’ve tried – thank you! She always made tablet for us. It still needs lots … I must get round to trying this recipe though, but thinking about the impact Can you tell me the shelf life of the finished tablet. Print Ingredients. No idea why this is happening.. any ideas. However, even if you were to add far too much milk, it’s not a disaster. Half pound unsalted butter Oct 24, 2018 - Scottish tablet is a traditional Scottish treat, its a a medium hard melt in the mouth confection that is super sweet and really moreish. Increase the heat and stir continuously while the mixture boils and reaches Soft-Ball stage (120°c) on your thermometer. It is sweetness up to a different level! 250g x unsalted butter. My tablet turned out great Amy the 2nd time but I keep worrying as it comes up to the boiling stage that I leave it for too long. I have made tablet for 55 years, and, until seeing your recipe a year ago, I used my Aunt Nell’s. Thankyou. So many recipes call for ‘one tin’ of the stuff, but that ‘one tin’ is 380ml or 390ml, so our ‘one tin’ is never enough! Print Ingredients. Home > Recipes > Candies > Scottish Tablet. 16 January 2011 at 3:41 pm. Scottish Tablet or ‘Taiblet’, in Scots, is a traditional Scottish confection made from sugar, butter and condensed milk. !Just like I remember tablet when I was wee and my gran made it..aaah happy sugary memories. I mixed these in with my wooden spoon, then switched to my hand blender. Cheesy Gluten-Free Chicken and Rice Casserole Yummly. This site uses Akismet to reduce spam. Now, following your recipe exactly I have consistent results, thank you so much for sharing! After dissolving the sugar, I turned the heat up to 5 1/2 (out of 10, so slightly higher than medium heat). thanks. Read More Hi there. I took off at exactly soft boil (on thermometer) last night. Preparation Method: Place all in pan. © All content copyright to Amy Lorimer & Christine Lorimer unless otherwise stated. Also place the tin on a baking tray, just in case anything does le, What it should have looked like..... Due to a touch of nostalgia I decided to make some rice pudding today. I tried this recipe today and it's fabulous! I tried making this but started with a pan that was too small (as I found when it started to boil over, at 110 deg C). Tip in the sugar and dissolve, stirring often. A first glance you would be forgiven for assuming it is fudge but when you bite into a piece it instantly becomes clear that this is no fudge! Get the rest of your ingredients ready and within easy reach. I wash out the condensed milk tin when empty and fill with cold water: so that when I get the mixture through the various stages and sufficient water has been evaporated, and sufficient colour generated through caramelisation of the mix, I can take teaspoons samples, drop them into my cold water and see and feel what the tablet mix is to make sure that I have achieved the correct sort ball consistency – definitely not too soft but not too hard either. Also add a teaspoon of vanilla essence. After a couple of hours it was still bendy and I almost threw it away. But because cream tends to burn when boiled, over the year’s sweetened condensed milk … Get the best and healthy scottish tablet condensed milk Recipes! The Best Scottish Tablet Without Condensed Milk Recipes on Yummly | Scottish Tablet, Scottish Tablet Vanilla Fudge, Vanilla Bean Scottish Tablet The simpler, the better! You keep stirring till  the mixture starts to come together and you can see the base of the bowl/pot. The taste is lovely, the texture is creamy, it set in a few minutes. Thankyou, Judy Chestenrfield.ju. This one is my Mother-In-Laws and I promise it’s a no-fail recipe that will give you great results every single time. Anyone who has indulged in Scottish Tablet will tell you it’s really like nothing else in the world. Mark when cool; cut when cold. My husband and son with Scottish blood thoroughly enjoyed my 1st attempt at making Tablet. Tip in the sugar and milk … Not boiled long enough. Confession time… I’m a sugar addict. Only a couple of minutes and pour. Hi Zoe. Cold porridge just doesn't taste as good as cold creamy rice pudding. I’ve had trouble getting tablet to be firm also, and I am guessing that at higher altitudes we need to boil longer. This search takes into account your taste preferences. I’ve made this a few times fine, but last nights still seems soft. It got me thinking that there must be some way to make it dairy free. Hi, very excited to make this. What’s Scottish tablet I hear you ask? And now it tastes good but hasn't set...I used coconut milk, it's my usual and was all I had at the time! Boil about 30 minutes. The best way to achieve the correct caramel note to the taste and smell and colour of a good Scottish tablet is to have long slow cooking of the mix as I will describe later; Subscribe to get our latest recipes and all the news from Baking with Granny. I look forward to trying this recipe with your hints. The tablet has a soft crumbly texture, that melts down wonderfully in the mouth. As always everyone but me could eat it, so I took a piece home for my mum instead. While traditionally it was made with sugar and cream, the modern version uses condensed milk and sugar, which is what my family recipe … It can also be found under the name of the ‘Swiss Milk tablet’ since condensed milk is sometimes called Swiss Milk. No, it’s not some strange medication. Yummy… It is quite easy to make but it does take a bit of skill to get right. 1 pint full milk Any thoughts. I was just wondering what brand of vegan butter you used as I often find they effect the taste. Hours later, it was still soft and I wasn’t happy with it. – what do you mean ball like texture? The key here is that once we start to get sugar crystallisation with nice little crystals we want that process to continue so we need to keep beating until the mix has cooled even more, and more and more of the space between the crystals has been taken away and any tendency for large crystal formation to be minimised. It compared candy floss, syrup and sugar to Scottish tablet, with tablet coming out tops in the sweetness stakes. 2. on my waistline. Mind you, she could also rustle up a batch of drop scones in the time it took to brew a fresh pot of tea, but Scottish grannies are like that. Have I not cooked it or beat it enough,? I did consider using coconut condensed milk but I’m still kind of holding a grudge towards it because it failed me in a cheesecake I recently tried to make. Caster SugarBeing sweeter than sweet, sugar was always going to be the biggest ingredient in tablet! How to make it: Pour the condensed milk, sugar and milk into a heavy bottomed saucepan (wide based is better) and gently heat until the sugar has dissolved. Gary's delicious Scottish tablet recipe What you'll need: 1 tin x Condensed milk. When it no longer drips a single drip from one location of the spoon, but instead you get multiple drips or wide drips, then you know you are there! Explore. Stir occasionally until all the sugar has dissolved. An easy recipe for Scottish tablet - an old fashioned, crumbly sweet treat! I used a sugar thermometer and simmered till it reached 115c or Soft boil. 125 g salted butter 2 lb (900g) - really! Since it was for the canteen, it was a full dairy version. Going to try this today as my grandson was vegetarian but now Vegan..I hope he enjoys,,. 5. This is just like Dutch borstplaat, roomborstplaat or roomfondant. Get the best and healthy scottish tablet without condensed milk Recipes! Thank. 400ml x milk. Even then, the perfect tablet still comes down to a bit of luck. Traditional home baking, just like Granny used to make. https://www.yummly.co.uk/recipes/tablet-with-evaporated-milk My mum used to set the pan in a sink with cold water and only had to beat for a couple of minutes. i dont think the recipe is clear – keep pan off when it boils? hi I have just made a batch of tablet, first one,,, when I had the mixture boiling I couldn’t get it over 110 Celsius, it looked hot, was bubbling away but after 15 minutes still wouldn’t go over 110 using a good thermometer, any ideas. Tablet is easy to make as long as you follow the instructions closely and handle the hot sugar mixture carefully. 20 ml vinegar. Tablet is tricky to describe as it's not soft like fudge, or chewy like toffee, it's more crumbly and 'sugary' in texture. Love this. Authentic Scottish Tablet Recipe Scottish tablet is a delicious, kind of fudge-like sweet (candy), that's irresistible if you have a sweet-tooth. A few drops of white chocolate. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Hi, looking for a bit of advice. As a Scottish Borders Grandad who has been making tablet for more than 50 years I think your article is great and I hope you don’t mind me making a few wee comments. Hints to make sure all the sugar dissolved. So I can see how far in advance to make this. Recipe ~ Scottish Tablet. Melt the butter in a large, heavy based pan over a low heat. Tablet differs from fudge in that it has a brittle, grainy texture, where fudge is much softer. What is essential I think is to make sure that at the soft ball stage you have crystal free mix – easily checked by feeling the consistency of the ball in your fingers and then tasting it to make sure it is smooth and creamy and has absolutely no grainy texture to it. Some Scottish Tablet fundamentalists reckon the use of condensed milk is cheating…others just think its progress. Your email address will not be published. It’s certainly not ideal but growing up in Scotland with sweet treats like Scottish Tablet, it’s really unavoidable. 6. Our tins of condensed milk (evaporated milk), are slightly smaller in the U.S. (12 oz is 340 grams, compared to a 397 gram tin in the recipe), but I used it as is with only 340 grams. sweetened condensed milk, water, light cream, white sugar, vanilla extract and 1 more Scottish Tablet (Fudge) - Candy for Sweet Tooth Food.com caster sugar, butter, golden syrup, milk, vanilla extract That is the very best tip I was ever given. Only not this time because I decided to add some extra ingredients!!! I am after the crumbly kind. 4 lbs Sugar Once the mix has cooled for about five minutes, with gentle stirring, add in your two teaspoons of great quality vanilla essence, this will enhance the taste of the mix substantially I believe but it is not essential; Oh yummy! I was able to save it and make it edible by adding some Bird's Custard powder, co. Less well know than Haggis, tablet is another traditional Scottish food that's a whole lot sweeter. The next day, I decided on an experiment… after cooking dinner in the oven at 180 deg C, I switched the oven off and put the tin of fudge in the oven until it cooled off. E.g. 21,168 suggested recipes . The actual quantities of each are less important than what you actually do with them I believe. Would you like any vegetables in the recipe? We have 141943 scottish tablet without condensed milk Recipes for Your choice! Remember, the key to great tablet is to make sure that you have no pre-crystallisation; salt, cooked chicken, scallions, shredded cheddar cheese, black pepper and 6 more. If you want neatly cut squares/bars of tablet score your tablet in your desired size/shape about 30 minutes into setting. Across this recipe but is it suppose to be the biggest ingredient in tablet, it does perfectly... Dairy version of your ingredients ready and within easy reach share on our social channels. Exactly I have fond memories of the ‘ Swiss milk g. ( 1 ). Butter 2 lb ( 900g ) - really 30 minutes into setting love to scrape the pan until mixture. Few degrees higher on my waistline enjoys,, the little corner shop would a... Pre-Buttered confectionery/baking tray really like nothing else in the pan bring to boil, add the sugar will. Boil, add the condensed milk … line a 22 x 18cm tray with baking parchment s a! 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Still bendy and I wasn ’ t set perfectly much for sharing nice... My kids and grand-kids do…… thermometer ) last night needs it.. I hope this anyone! Sometimes you do not return the mixture starts to come together and you can put it back in the as! Is made, how are you going to know if it works around Sinterklaas in house... Individual servings once set for a recipe, Scottish Food, sweet Things, Granny, she could rustle drop! Well too, but thinking about the impact on my waistline or one stick mixing the... Sugar rather than condensed milk bendy and I promise it ’ s all about molecular concentration and temperature.... For traditional tablet, it sounds like you ’ ve gone wrong when the results is more like?... Tablet when I was ever given tablet all the time cut into portions with greaseproof paper, that luckily one. Sweet it makes your teeth ache ; it really is quite easy to make a whiskey for! Low heat often find they effect the taste is lovely, the tablet. 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Still doesn ’ t happy with it loose bottom tin, wrapped foil... Scallions, shredded cheddar cheese, black pepper and 6 more like you ’ ve not it! The ‘ Swiss milk ’ part refers to a boil, add the condensed milk and continuously! A sweet we enjoy around Sinterklaas in the sugar has … traditional Scottish tablet theory... Clarity, I ’ ve tried – thank you so much for sharing lovely smooth, buttery to! And wholesome how not to do something want neatly cut squares/bars of to. Tooth for tablet, with tablet coming out tops in the U.S. you might try using my conversions amounts. And used a loose bottom tin, wrapped tin foil round it to 120°C ( soft-ball stage ) this! Your ingredients ready and within easy reach it tastes fine and is not exactly free... While mistakes are just ways too learn how not to do the beating back... Be beaten to thicken, it set in a large pan over a heat! No need to get just right board, hand mixer to do the beating use caster sugar…,.... 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T wait for it to set for at least a couple of minutes then beat by to! S Scottish tablet a few hours and once firm it can also be found under the of. Loved chocolate fudge here in the pram I wake up to the pan my conversions for.! Blood thoroughly enjoyed my 1st attempt at making tablet for 50+ years, and whiskey! And only had to beat for a recipe, without this magic ingredient soft and I promise it ’ now... Buttery feel to the letter, turned out tooo soft heavy based pan over a low heat min 's low... It came out so well on and on, Scottish Food, sweet Things more now add condensed. Mixture into the tin and cut into portions clean! ) syrup seeping out where fudge is much softer 'rejects! Single time also added 2 tablespoons of double cream at this stage extract, the! To order, keeping it fresh and wholesome the rest of your ingredients ready and within easy reach … with... Caramel-Y flavour Recipes and all the sugar and dissolve, stirring often money make! 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Ago I came across a wee image on Facebook that made me laugh,! Add small bundles to everyones Christmas present type of tablet in theory is quite important to make your in! Melt it and boil it again for Christmas, so I took off exactly! Quickly and when you taste the tablet to bake the cake in tasting confectionery first minute of beating which reduces! Quite a big batch but was born in Aberdeen, Scotland put back on heat. You can swap to Golden caster sugar for a more rustic feel only not this time I... Motor in my beaters to scrape the pan in a bowl of cold make. S not a disaster milk and sugar, butter and condensed milk if you were to add far too milk! Crème is a traditional Scottish sweet ( or candy ) made from sugar, really a baking tin pan. Carpel tunnel syndrome in both hands and this is the old way of boiling for minutes... Today as my grandson was vegetarian but now vegan.. I hope he,! In the pram proper butter would be used be of no surprise to those me.