Scottish Tablet is a sweet, buttery candy that is firmer and more crumbly than fudge, with a melt-in-your-mouth, slightly grainy snap and a deep caramel flavor. Make a pan for the holidays, for gift tins, or any time you want a little square of something very sweet with tea.
How to make Scottish tablet: Melt sugar, milk and butter, bring to a boil, add sweetened condensed milk and simmer 15 to 20 minutes to 240–248°F. Beat in vanilla for 8 to 10 minutes until thick, pour into a lined 9×13-inch pan, score and let it set.
Why You’ll Love It
- Five ingredients: sugar, milk, butter, sweetened condensed milk and vanilla.
- A texture all its own: not chewy like caramel or soft like fudge, but firm, crumbly and melting.
- Makes a lot: one 9×13-inch pan gives 48 small pieces.
- A great gift: it keeps well in a tin and travels without melting.
Ingredient Notes
Sugar: Yes, 4 1/2 cups. Tablet is a sugar candy, and the large amount is what crystallizes into that crumbly texture as you beat it.
Whole milk and salted butter: Whole milk gives a richer tablet than low-fat milk, and salted butter balances all that sweetness. I use salted here on purpose.
Sweetened condensed milk: One 14-ounce can goes in after the sugar dissolves. It adds creaminess and the golden caramel color.
Vanilla: Stirred in off the heat, right before beating, so its flavor stays bright.
Ingredients
- 4 1/2 cups granulated sugar
- 1 cup whole milk
- 6 tbsp salted butter
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
How to Make Scottish Tablet
1. Prepare the pan. Grease a 9×13-inch pan, line it with parchment paper and lightly grease the parchment.
2. Combine. Combine the sugar, whole milk and butter in a large microwave-safe bowl.
3. Melt. Microwave in 30-second intervals, stirring after each one, until the butter melts and the sugar begins to dissolve.
4. Move to a pot. Transfer the mixture to a large, deep saucepan or stockpot.
5. Boil. Bring to a boil over medium-high heat, stirring occasionally.
6. Add the condensed milk. Once the sugar has dissolved, carefully stir in the sweetened condensed milk and reduce the heat to medium.
7. Simmer to temperature. Reduce to a gentle simmer and cook for 15–20 minutes, stirring frequently, until the mixture turns caramel-gold and reaches 240–248°F.
8. Add vanilla. Remove the pan from the heat and stir in the vanilla.
9. Beat. Beat the mixture with a sturdy electric mixer for 8–10 minutes, until it thickens and the beaters leave trails that do not immediately disappear.
10. Pour. Immediately pour it into the prepared pan. Gently tap the pan to help it settle without smoothing the surface too much.
11. Score. Let the tablet stand for about 10 minutes, then score it into small pieces with a lightly greased knife.
12. Set. Leave it undisturbed for at least 4 hours, or overnight, until completely firm.
13. Cut and store. Cut along the scored lines and store in an airtight container.
The Temperature and the Beating
Two moments decide your tablet. The first is the temperature. Use a candy thermometer and cook the mixture until it reaches 240–248°F; below that, the tablet stays soft and sticky, and it never sets firm.
The second is the beating. As you beat the hot syrup, sugar crystals start to form, and that is what gives tablet its crumbly bite. Keep going until it looks thicker, loses some of its shine and the beaters leave trails that hold for a moment.
Then move fast. I always have the lined pan right next to the mixer, because the mixture sets quickly once it is ready and becomes hard to spread.
Tips for Success
Why didn’t my tablet set?
It did not reach the 240–248°F range, or it was not beaten long enough. Check your thermometer in boiling water, cook to the full temperature and beat until it thickens.
Why is my tablet hard and too grainy?
It was beaten too long or cooked too hot. Pour as soon as the trails hold, and stay within the 240–248°F range.
Why did it boil over?
The pot was too small. The mixture foams up a lot, so use a large, deep pot, and be careful: hot sugar can cause serious burns.
Storage
Keep the cut tablet in an airtight container at room temperature, with parchment between the layers. It does not need refrigerating and keeps its texture best in a cool, dry place.
What to Serve With It
Serve tablet in small squares with tea or coffee, or pack it in a tin as a gift. If you like homemade candy, try Mackinac Island fudge or chocolate toffee thumbprints. For a holiday cookie tray, add Christmas cherry bars, lazy pecan pie bars and maple cookies. For another buttery, caramel-flavored treat, bake a salted caramel Kentucky butter cake.
Frequently Asked Questions
What’s the difference between fudge and Scottish tablet?
Tablet is firmer and more crumbly, with a slightly grainy, melting bite, and it is usually sweeter. Fudge is softer and creamier. Tablet also has no chocolate; its flavor comes from sugar, butter and milk.
Why is it called tablet?
The name describes its shape: flat, firm slabs cut into small squares, like little tablets.
Can I make tablet without a candy thermometer?
It is much harder. Drop a little of the hot mixture into a glass of cold water; at the right stage it forms a soft ball you can pinch together. A thermometer takes the guessing away.
Can I add whisky?
Yes. A tablespoon of whisky stirred in with the vanilla, off the heat, gives the tablet a warm, grown-up flavor. Add it carefully, because the hot syrup can spit when liquid hits it.
Scottish Tablet Recipe at a Glance
Traditional Scottish tablet is a crumbly, sugary sweet made from just five ingredients: sugar, whole milk, butter, sweetened condensed milk and vanilla.
- Melt: warm the sugar, milk and butter until the sugar starts to dissolve.
- Boil: add the condensed milk and simmer 15 to 20 minutes, stirring often, until golden and 240 to 248°F.
- Beat: take it off the heat, add vanilla and beat for 8 to 10 minutes until it thickens.
- Set: pour into a lined 9×13 pan, score after 10 minutes and let it firm up for at least 4 hours.
Final Notes
Have your pan lined and next to the mixer before the syrup reaches temperature. If you have a question or make a batch, tell me how it turned out in the comments.
Scottish Tablet
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Ingredients
- 4 1/2 cups granulated sugar
- 1 cup whole milk
- 6 tbsp salted butter
- 1 can sweetened condensed milk 14 oz
- 1 tsp vanilla extract
Instructions
- Grease a 9x13-inch pan, line it with parchment paper, and lightly grease the parchment.
- Combine the sugar, whole milk, and butter in a large microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each one, until the butter melts and the sugar begins to dissolve.
- Transfer the mixture to a large, deep saucepan or stockpot.
- Bring to a boil over medium-high heat, stirring occasionally.
- Once the sugar has dissolved, carefully stir in the sweetened condensed milk and reduce the heat to medium.
- Reduce to a gentle simmer and cook for 15–20 minutes, stirring frequently, until the mixture becomes caramel-gold and reaches 240–248°F.
- Remove the pan from the heat and stir in the vanilla extract.
- Beat the mixture with a sturdy electric mixer for 8–10 minutes, until it thickens and the mixer leaves trails that do not immediately disappear.
- Immediately pour the mixture into the prepared pan. Gently tap the pan to help it settle without smoothing the surface excessively.
- Let the tablet stand for about 10 minutes, then score it into small pieces with a lightly greased knife.
- Leave it undisturbed for at least 4 hours, or overnight, until completely firm.
- Cut along the scored lines and store in an airtight container.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
