This Scottish Tablet is a legendary confection that sits somewhere between fudge and hard candy. Unlike creamy fudge, true tablet has a unique, slightly grainy, and brittle texture that melts away on the tongue. It’s incredibly sweet and rich, making it the perfect companion for a cup of tea or a small glass of whisky. The secret lies in the vigorous beating at the end, which develops the sugar crystals necessary for that authentic “snap.”

 

Scottish Tablet – Ingredients

4 1/2 cups granulated white sugar
1 cup whole milk
1 can (14 oz) sweetened condensed milk
6 tablespoons salted butter

 Optional Flavoring
1 teaspoon vanilla extract
or
1 tablespoon whisky (for a traditional Scottish twist)

 

How To Make Scottish Tablet:

Step 1: Prep the Pan: Grease and line a 9”x13” baking pan with parchment paper. If you prefer a thicker tablet, you can use a smaller square pan.

 

Step 2: Dissolve the Sugar: In a large microwave-safe bowl, combine the sugar, whole milk, and butter. Heat in 30-second intervals, stirring each time, until the butter is melted and the sugar begins to dissolve.

 

Step 3: The Initial Boil: Transfer the mixture to a very deep stockpot or large saucepan over medium-high heat. Bring it to a boil, stirring occasionally. Once the sugar is fully dissolved, pour in the condensed milk and reduce the heat to medium.

Caution: The mixture will expand and bubble up significantly, so ensure your pot has plenty of headspace!

Step 4: Simmer to Temperature: Keep the mixture at a gentle bubble for 15/20 minutes, stirring frequently to prevent the bottom from burning. Remove from heat when the mixture thickens and turns a deep caramel color.

Thermometer Test: It should read 240/248°F (soft ball stage).

Water Test: A small drop in cold water should form a soft, squishy ball.

Step 5: Add Flavor (Optional): If desired, stir in your vanilla or whisky now that the pot is off the burner.

Step 6: The “Beating” Phase: This is the most important step! Using a hand mixer (or a wooden spoon and a lot of elbow grease), beat the mixture for 8/10 minutes. Stop only when the mixture has thickened and your beaters leave clear “trails” or “ribbons” behind. This crystallizes the sugar for the correct texture.

Step 7: Set and Score: Pour the mixture into your prepared pan. Tap the pan on the counter to level it out, but avoid smoothing the top with a spoon. After 10 minutes, score the surface into squares with a sharp knife. Let it set for 2/4 hours (or overnight) before cutting completely through.