Scottish Tablet (Traditional Recipe)
Makes: ~2 to 2.5 lbs of tablet
Difficulty: Easy–medium (requires patience and stirring)
Ingredients
- 4 cups (900 g) granulated sugar
- 1 stick (115 g) unsalted butter
- 1 can (14 oz / 397 g) sweetened condensed milk
- ½ cup (120 ml) whole milk
- 1 tsp vanilla extract (optional but traditional)
Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Candy thermometer (optional but helpful)
- 9×9 inch pan (or similar), buttered or lined with parchment
Instructions
1. Melt the base
- Add sugar, butter, and milk to the pot.
- Heat gently over low/medium, stirring until everything melts and the sugar dissolves before it boils.
2. Add condensed milk
- Pour in the condensed milk, stir well, and bring to a steady boil.
3. Boil & stir
- Keep it at a medium boil for 15–20 minutes, stirring constantly so it doesn’t catch or burn.
- Mixture will turn a light golden caramel color and thicken.
Temperature goal: ~234–240°F (112–115°C) on a candy thermometer (soft-ball stage).
Without thermometer: A small drop in cold water should form a soft ball that flattens easily.
4. Beat the mixture
- Remove the pot from heat.
- Add vanilla.
- Beat with a wooden spoon for 5–10 minutes, until it thickens, becomes matte (loses the glossy shine), and the texture turns grainy.
This beating step gives tablet its signature crumbly texture.
5. Pour & set
- Pour the mixture into the buttered pan and smooth the top.
- Let it cool for at least 1 hour.
- Cut into squares before it becomes fully hard.
Tips for Perfect Tablet
- Don’t rush the sugar dissolving stage — if you boil before sugar dissolves, it can crystallize incorrectly.
- Stir constantly during the boil to avoid scorching.
- If it’s too soft: You didn’t boil long enough — you can re-boil and beat again.
- If it’s too hard: Next time boil slightly less; tablet should be firm but biteable.
- Flavor variations: Add whisky, almond, or a pinch of sea salt after cooking (just before beating).