video instructions and recipe/written instructions
The famous Scottish
treat known as Scottish Tablet dates from the early 18th century. It has
a coarse and brittle texture, and it is a bit harder than fudge, but it's
softer than a hard candy. This terrific taste of Scottish culture is
simply melt-in-your-mouth scrumptious! It was originally made with cream
and sugar, but we'll make ours with sweetened, condensed milk and unsalted
butter. There is widespread debate as to whether it's more delicious
made with salted or unsalted butter; use whichever you prefer. WARNING:
Scottish Tablet is highly addictive! LOL.
Total Time to Make: 40 mins, 5 mins
Cooking Time: 30 mins
Serves 20 or more
2 cups of whole milk
8 oz. of softened butter
4 lbs. of sugar
16 oz. of sweetened, condensed
Flavorings: A Few Drops of
Butter Vanilla, Rum, Butterscotch, Whiskey or Almond Extract
Butter a 9 by 13 inch pan
In a large, deep saucepan (minimum
8-cup capacity) heat the whole milk on low heat.
Add the butter, melt,
and mix well until combined.
Add the sugar and dissolve.
Then, turn the
heat up to high and bring to a hard boil for 5 minutes, stirring constantly to
keep the sugar from sticking to the pan or burning. If you would like to
use a candy thermometer, bring the concoction to 250 degrees Fahrenheit, or
Once at 250 degrees F, add the sweetened, condensed
milk. You might want to stand back as you do, so it doesn't splatter and
burn you. The mixture will be very hot.
Stir thoroughly and lower
the heat to a 2 or 3 setting and simmer 20 minutes. You will see
bubbling and a resemblance to moon craters. Keep cooking until the
mixture starts to darken to a caramel color.
Once you can
tell it has thickened, take the pan from the stove, and put it on a towel to
Beat the mixture for 5-10 minutes, using either an
electric mixer or by hand, with a whisk.
Add a few drops of your
Pour the mixture into a buttered pan.
When it is cool but still soft, cut it into 1-inch squares.
Store in an airtight container.