Scottish Tablet

Name: Scottish Tablet
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 24 servings
Cuisine: Scottish
Ingredients: 120 g Unsalted butter; 900 g granulated white sugar; 397 g sweetened condensed milk; 150 ml Whole milk; 2 tbsp golden syrup; 1 tsp pure vanilla extract; 0.5 tsp Fine sea salt; 1 tbsp single malt scotch whisky

A traditional Scottish confection with a melt-in-the-mouth, crumbly texture and rich butterscotch sweetness, distinctly firmer and more crystalline than fudge.

🇬🇧United Kingdom· Central Belt

Prep: 10 min
Cook: 35 min
Total: 45 min
Servings: 24
Difficulty: Medium
Calories: 185 kcal

Ingredients

0 of 8 gathered

Servings

120 g Unsalted butter — diced, plus extra for greasing
900 g granulated white sugar — standard white sugar
397 g sweetened condensed milk — one standard tin
150 ml Whole milk — full-fat dairy milk
2 tbsp golden syrup — partially inverted refiners syrup
1 tsp pure vanilla extract — good quality vanilla
½ tsp Fine sea salt — balances the sweetness
1 tbsp single malt scotch whisky — optional flavouring

Equipment

•large heavy-based saucepan
•wooden spoon
•sugar thermometer
•20x30 cm baking tin
•greaseproof paper

Nutrition

Per serving, approximate

Calories: 185 kcal
fat: 4 g
carbs: 36 g
fibre: 0 g
protein: 2 g
calories: 185 kcal

Instructions

1
Lightly butter a 20x30 cm baking tin and line the base neatly with greaseproof paper.
2
Melt the diced butter, whole milk, and golden syrup together in a large heavy-based saucepan over low heat.
3
Add the granulated sugar and stir continuously until all the sugar grains have dissolved completely.
4
Pour in the sweetened condensed milk and stir well to fully integrate the mixture.
5
Bring the mixture to a rolling boil over medium-low heat, stirring constantly so the base does not catch.
6
Boil steadily for 15 to 20 minutes until the mixture turns a rich pale fudge colour and reaches 116°C.
7
Remove the pan from the hob, then stir in the vanilla extract, salt, and optional whisky.
8
Beat the hot mixture vigorously with a sturdy wooden spoon for 5 to 8 minutes until thickened and matte.
9
Pour the molten candy immediately into the prepared tin and level the surface gently.
10
Allow the tablet to cool for 20 minutes, score into squares with a sharp knife, then leave to set completely.

Chef's tips

Always use a tall, heavy-bottomed pot because the bubbling sugar expands rapidly as it boils. Continuous stirring around the base and corners is essential to prevent scorching. Beating off the heat is what creates tablet's authentic crystalline bite, so do not skip the arm workout.

Ingredient substitutions

golden syrup → liquid glucose or clear honey
single malt Scotch whisky → ground ginger or peppermint essence

Storage

Store the cut squares in an airtight tin lined with greaseproof paper at room temperature for up to three weeks.

Reheating

Tablet is served at room temperature and must not be reheated.

Common mistakes to avoid

•Boiling over too high heat, which scorches the milk solids on the bottom of the pan.
•Under-beating the mixture off the heat, resulting in a soft fudge rather than a crumbly tablet.
•Waiting too long to score the slab, making neat cuts impossible without shattering.

Serving suggestions

Serve alongside a freshly brewed pot of Scottish breakfast tea.Offer after dinner with a neat dram of peated single malt whisky.Wrap in cellophane bags tied with tartan ribbon for gifts.