Tablet is a very rich, very sugar traditional Scottish sweet. Made from butter, condensed milk and sugar, this crumbly fudge-like candy does not win any awards for it’s health inducing properties; it does, however, sweep the board when it comes to ecstatic groan inducing.
Before I go any further I must tell you that it should be D writing this. He and he alone has spent the past few weeks perfecting his tablet making skills. It hasn’t been easy journey, tablet is notoriously difficult to make and many baking trays lost their lives in this quest. The sacrifices have most definitely been worth it though, for sitting next to me this very moment is a chunk of tablet, no bigger than a matchbox. It’s creamy, it’s sweet, it’s slightly crumbly and, oh me oh my, it is absolutely divine.
An enormous thanks to Alice for sharing her recipe with D and for enduring all of his breaktime tablet-question sessions. 
Alice’s Tablet
2lbs caster sugar
1/4lb butter
1 cup of whole milk
400g tin of condensed milk
Teaspoon vanilla essence
- Remove all children, pets and clumsy people from the room. They tend not to mix well with vats of boiling sugar.
- In a heavy based pan (and wearing rubber gloves) slowly melt sugar, milk and butter.
- Once it comes to the boil add the condensed milk.
- Slowly bring to the boil again, stirring constantly.
- Still stirring carefully, boil for 15 minutes or until mixture darkens to a butterscotch colour. (This can take much longer in some cases – no idea why)
- To test if mixture has boiled for long enough drop a teaspoon full into a glass of cold water. If it’s ready it will form a ball.
- Remove from heat and add vanilla essence.
- Beat until your arm nearly falls off and the mixture has thickened to a very thick custard-like state (approx. 15 mins).
- Pour into a greased tin and cool.
- Cut into squares. Store in an airtight container.
D’s Trouble Shooting Tips
If your tablet is grainy, you melted the sugar too quickly. Start again.
If your tablet didn’t set, you didn’t boil it for long enough. Start again.
If your tablet still didn’t set, you didn’t beat it for long enough. Yup. Start again.
I cannot beleive that D got Alice’s recipe from her. What did he have to do? The photo is gorgeous. I can’t find condensed milk anywhere in Cairo but my Mum is coming over soon so shall ask for some. Shona.
I will definitely be trying this since D has put so much time & energy into it. I was going to make condense milk fudge, but this sounds sooo much better!
Ohh that reminds me of being a kid. My grandmother used to make tablet, and when I was in scotland in september doing a hike, we found it in a few pubs and cafes along the Way.
Darn girl! I don’t have a sweet tooth but these seem so simple to make I cannot resist trying them. I promise, I’ll taste a part of one and then give the rest of them away.
Shona – Think he just smiled shyly. He’s rather popular with the auxilaries is my boyfriend!
Nora – I promise you, it is.
Little Miss Moi – A piece of tablet after a hike must have been great!
Cynthia – We said the same about the last batch and scoffed the lot ourselves…
My mouth is watering just looking at the picture (the texture looks perfect – obviously a good recipe!)
The problem with tablet is that it is just so adictive. I can resist most sweet things but with the tablet it’s always “just one more taste and then I’ll stop”…
Yum! Just read through the ingredient and i know that these must be delicious. I am a big fan of baked goods that uses condensed milk – so rich, so creamy, so sweet and soooo wickedly tempting!
Great photo – I think this is what we’ll make this Christmas for a treat (I like the children – old enough to make their own decisiions – to know EXACTLY what goes in to their favourite sweets!) … between us all, we’ve lost my mother-in-law’s fudge recipe, but tablet will remind me of my childhood holidays in Scotland
Thanks for sharing – especially the troubleshooting tips!
Joanna
It looks so similar to a sweet we have here in Brazil, Wendy!
I bet it is totally addictive.
Wendy, just getting back on track after Thanksgiving, and yours is the first blog I’m reading. TABLET!!! I had forgotten all about it, and I am so, so happy you’ve reminded me in time for Christmas. Everyone’s getting a bag of this this year. Thank you. My mouth is watering.
Ahh, it’s the holiday season, don’t worry about healthy food awards now. Bring on the tablet!
Sophie – I know. I don’t usually have a problem with eating too many sweet things – I’m a savoury girl – but tablet, I just cannot stop eating. Made D take it all to his parents’ house after the first evening!
Anh – Isn’t condensed milk great? I could eat it with a spoon.
Joanna – Enjoy! The trouble shooting tips should prevent the same amount of head scratching that went on here in the trial batches.
Patricia – When I read the Wikipedia entry on it I discovered Brazil had a very similar sweet! The Netherlands too, apparently.
Amanda – Tablet gifts. May have to steal that idea!
Susan – Agreed!
I am a big fan of condensed milk but I find tablet too sweet – your recipe looks fantastic – E loves it and probably would love some home made but I would then feel inclined to try too much and feel quite ill – however at least he can find some in the stores dedicated to sweets and lollies in Melbourne
I think D needs his own blog! What a mouth watering photo of your tablet. I have never heard of it before, but it sorta resembles our carmel fudge. Perfect treat for the holidays. Thanks D for doing all the troubleshooting for us!
I used to eat a bag of tablet every day when I lived in Rosyth. Wonder why I’ve got so many fillings?! Delicious stuff mind.
Cheers
David
Johanna – Have to say that the shop bought stuff is more like fudge than tablet (or at least it is over here). It’s gotta be homemade to be great!
Deb – Will do! Fudge over here is more chewy than crumbly/slightly brittle. Is it the same in the US, I wonder.
David – I can’t have it in the house ’cause I just keep on eating it!
I remember my mother beating fudge until her arm fell off – maybe that’s why I’ve never been a candy maker!
This would inspire me though…no, not to make it – to drive to Scotland!
Oh, ECG is going to die over this. Any condensed milk sweet is right up his ally! Thank you for the inspiration.
Katie – I love this stuff but am totally happy to let D make it!
Christina – You’re welcome! Enjoy the weekend.
Hi Wendy
Congrats getting into The Guardian’s Word of Mouth ‘Faves’ list today. I was in last week and couldn’t believe it!
http://blogs.guardian.co.uk/food/
Cheers
David
I adore tablet – haven’t had it for ages. So delicious but I’ve never been successful in making it. Rubber gloves at the ready, I shall definately give it another go!
P.S. How long to you reckon it keeps in the airtight jar, assuming it is is well hidden from greedy paws?
David – Thank you! This is the second time I’ve been in it (first was last week too) and I’m delighted! The Guardian is my daily read.
Congrats to you too!
Antonia – Good question. I know my grandfather used to wrap it in greaseproof paper and then store it in an airtight tub. I have absolutely no idea how long it’d store for. Will call Dad… Ok, he says it’ll keep for up to 6 months in a cool place.
I love you site. I’m going to try tablet soon.
I also want to do your shephed’s pie.
Thanks.
Sara – Thank you! Hope you enjoy them both!
I work with a Scottish woman who has made tablet for us all at work. It was divine. There too were many attempts before the one that made it to the office.
Kim – I can well believe it!
Thank you, Wendy. Not sure I could make it last 6 months, but that is good to know.
Thank you for solving one of lifes greatest frustrations for me.
What you call tablet we call fudge in South Africa, which I also recently discovered is called burnt sugar in Ireland. I love the stuff but have never made it successfully (usually I end up with something toffee like).
Moving here trying to buy the stuff what is called fudge is generally disgustingly sweet, strangely flavoured and definitely not the right texture.
At least now I know the name of the product I must look out for, and one day when I am feeling brave enough I will definitely give this recipe a go.
Where can I obtain horehound toffee and or a recipe in Australia
Yours Ian Chalmers
Robert – Glad to have helped. Think it’s called something else in the States too…
Ian – I’ve never heard of horehound toffee, I’m afraid. Will let you know if I do come across a recipe though. Sorry I can’t be more help.
omg I LOVE tablet! This looks so good, I am bookmarking this recipe now!
is 2 lbs caster sugar is equal to 907 grams approx? i.e it is nearly 1 kg of sugar? am i right? if yes, is it not way too much for this recipe?could you pls tell me how much sugar is it in cups or grams. thanks
Bev – Enjoy!
Cherry – Just over 900g of caster sugar. It is a LOT but it is right. It’s a very, very sweet sweet. Folk tend to only ever eat a tiny bit at a time.
I just made it and it turned out prefectly, must be beginners luck! yummy, so scrumptious!
Bev – Wow! First time? I’m hugely impressed! So glad it worked out.
I’ll put it on the blog soon and link back to your recipe, thanks, I have been munching my way through! mmmm
[...] browsing blogs I found A Wee Bit of Cooking and a recipe for tablet that I had to [...]
Ooo, this looks wonderful. How long will it keep (providing we don’t eat it all) – I need to make it and send it overseas.
hello, my wife tried to make the tablet, but did not set. could she boil it up & try again, or should she start over again. many thanks
Gordy – Unfortunately, you have to start from scratch. It’s one of these recipes that can be a total nightmare to get right but once you do, you tend not to forget what colours & consistencies are right.
hi wendy, im an avid cardmaker and my sister makes tablet for me every couple of weeks, so i have a small stash in my craft drawers, which i keep in a small pot.
it comes in very handy when im stuck for ideas and just have to sneak in and find my secret sweet to keep me going!
hugs,
Katie – Handmade cards? How lovely.
Very clever to have a little store of tablet to keep your energy up!
I just love tablet. I can’t stop eating it when I have made some. Brings back so many childhood memories of home. One of my sons is an expert at making it and converting all his Ozzie pals. Just stumbled on this web site and love it.
Christine – Glad you like the site and that you’re another tablet fan!
Used to make tablet. When it went grainy and fell to pieces, I would use it as ice-cream topping. Yum (or just eat the crumbs with a teaspoon!)
Hello just found your site while googling “pumpkin, carrot and lentil soup”
Has no-one asked the big question…………………..
What size tin of condensed milk.
Please reply asap as plan to try it for a neighbours get together tomorrow!
from an ex-pat in Australia, who’s sister was a teacher in Ayrl
Lesley – Yum!
Ursula – You almost had me stumped there – there’s only one size sold in supermarkets I know! After much Googling I’m fairly sure it’s a 400g tin.
Thanks – I’m off to the supermarket.
Hi Wendy, I made this with my Mum when she was here last week (we took turns stirring) and it was a tremendous success. I’ve bagged it up to give to people at Christmas – with the proviso that if they don’t like it they can return it!
Hello there!
I am at this moment – yea at this very second – boiling a batch of tablet for my husband to take to work for the squadron. They are on 12 hour shifts at the moment and tablet works as a wonderful pick-me-up when they are flagging – especially in the cold (yes, its even a bit chilly here in Florida).
I have a small suggestion – have you tried it with evaporated milk instead of regular milk? I use 3/4 can for one can of condensed milk.
I was checking out tablet sites (while stirring) to see what other folks have been doing – I will try your suggestion of beating for 15 min at the end, I usually continue to simmer and stir until it starts to act like scrambled egg in the pan, takes about 45 min, and the end result is darker than your pic – but still yummy…
Merry Christmas from a Scot in Florida!
I just realised – I meant to say 3/4 cups of evaporated milk, not 3/4 can – that would be too much. Sorry about that.
My boys love when I make tablet for Christmas and we are slowly getting Southern California hooked on it by sending out tins of it to our friends. In sharing the recipe over here we’ve come to a few easy translations for American kitchens:
2lbs caster sugar = 4 cups fine grain sugar
1′ teacup’ milk = 3/4 cup milk
butter = butter not margarine or lard
My husband refers to it lovingly as ‘Scottish crack’ because it is so addictive! Keep a cup of strong tea handy so you can have a second piece.
Merry Christmas from California & Slainte!
Can you use an electric “boat” mixer for the last stage of beating the tablet???
Shona – Wonderful!! Will tell Alice.
Carole – Will tell D about the evaporated milk idea. Hope you had a merry Christmas!
Geri – Scottish crack! Love that! Lol.
Grace – Ummm, I don’t see why not… My partner is away skiiing this week so I can’t ask him and he’s the tablet master in this house. Let me know if it works!
[...] It’s a sugar bar, essentially, with milk, all boiled down perfectly. Check out the recipe on A Wee Bit of Cooking. I want to try making it but am waiting until I have a large block of time to devote to it. Anyway, [...]
What a great recipe! I just made this and got it right the first time, which has never happened to me before- and to answer Grace’s question, yes, you can use a hand mixer- makes it much faster at the end AND saves your arm! Thanks so much, I’ve been searching for a good tablet recipe ever since my husband and I discovered it in Scotland on our honeymoon.
Cherye – I’m so impressed it worked first time for you! I had to endure much grumpiness from my partner as he tried to master the technique. Will let him know about the handmixer.
hello,
I love tablet and always have i am from scotland but currentlylive n saudi arabia i miss the thigns from home so make tablet from this recipie it works perfect everytime. I think everyone should try to make this as it is easy and the results are so good. Tablet just brings be back to being in the place i love most my home in scotland .
hello,
I love tablet and always have i am from scotland but currently ive n saudi arabia i miss the thigns from home so make tablet from this recipie it works perfect everytime. I think everyone should try to make this as it is easy and the results are so good. Tablet just brings be back to being in the place i love most my home in scotland .
Being a ‘white settler’ in Scotland (I am english) I have fallen in love with ‘Border Tablet’. I have tried many different tables, and I am thrilled to have found Alice’s recipe and have bookmarked the page to try next week.
Hopefully it will be a nice as Border Tablet – out of interest, do you have to add the vanilla essence? Whats it like without it??
Dumfries Dik – Hello! We haven’t tried the tablet without vanilla but I suspect it would still be delicious. Hope you enjoy it!
Britian’s Got Tablet!!!!
Have you seen the TV show Britain’s Got Talent!!!
With Loch Leven Tablet – Britain’s Got Tablet!!!!!
We are looking for the most unusual place our tablet has been eaten in 2009. This could be your wedding venue or simply where you are munching on our tablet!
Our tablet gets shipped worldwide and gets the most amazing feedback wherever it is eaten. We want to find out EXACTLY where you are eating it!!!
Tell us where you are eating our tablet in this Homecoming Year. Prizes will be awarded for the most unusual place.
Send your entries and photos to Donnie@highlandfavours.co.uk
Keep up to date on our blog and facebook page.
Sounds really yummy – I am not a huge fudge fan, as I am not hugely into chocolate (unless it is dark dark) but vanilla, I love!
[...] they came together somewhere in the middle when I remembered a post from A Wee Bit of Cooking on Scottish Tablet. My Dad loves Tablet, and I want a new recipe to [...]
This is a great recipe, worked first time even though I was a bit impatient (!) and added everything in at once. I then reread the recipe and realised my mistake but it still came out wonderfully. I scored mine after 15 minutes and then it was nice and easy to break up rather than trying to cut it up after.
I made this as wedding favours so here’s hoping my guests enjoy this tablet as much as I did!
Just had my first attempt at making this. Going to take it to cousins in Canada next month (not this batch) so how long does it keep? Not that there is usually any left here (plenty of family and friends want some )but how long before I go should I make it?
I will defo use this recipe bubz
I would love to take part in that dudes competition. Thanks for the advise guys. muchly appreciated 
Xxxxxxxxxxxxxxxxxxxxxxxxxxxxx
My husband is a very keen on fudge and has never been able to find the right recipe for the job until now. This has to be the tastiest and a fairly easy method we have used and the results have been just how we like it. It is true what you say though – your arm sure feels like it is about to drop off!
Yum. A definite improvement on my old recipe! The boyfriend’s comment after scrapping the pot clean was: mmm, now that’s tablet!! (Here’s hoping it will sweeten the disposition of my Prof. for Scottish History tomorrow!)
Hi there,
Just found your blog today while searching for a talet recipe. I remember tablet every halloween but I’ve never managed to find a recipe that works perfectly so far – I will have to try this one soon! It’s always been good and always gets eaten but it’s never as good as I remember, maybe that’s just the case with growing up – it probably tastes better as a child!
I’ve added your recipe to one of my blog posts and a link to your blog too – hope that’s ok.
Jade
Hi there,
Before the 45 min stirring session was over my tablet went hard, did not get to the beating bit, what went wrong?
Thanks
Your tablet looks just like the home-made fudge my mother used to make (her mother came from Edinburgh). Fudge from shops is squishier, richer, creamier… the texture in your photo looks just right.
I couldn’t eat any fudge or tablet now – at least no more than one or mouthfuls, as I’ve trained my palate away from really sweet things, but thanks for the memories!
I’ve eaten lots of bars of Tablet in my time especially the fund raising bars for the local Brownies,PTA or the church.
I’ve never it but I do remember getting to scrap doon the pots after my Maw made it.
So today I made tablet for the first time using this recipe. Only thing was I only had 1.5 lbs of castor sugar so I supplemented it with half an pound of light brown sugar.Bingo it was great,it certainly was slightly darker but just as tasty .
It did’nt last long in this hooseful of gannets
Hi Wendy,
This thread has been going on for a long time – two years – but I notice you haven’t responded to anyone since April, so I hope you are still alive and kicking (virtually speaking).
I cooked some tablet a couple of days ago and it was too soft. I left it for a couple of days to see whether it would harden and dry out, but it hasn’t of course, so my next job was to look on the internet to see whether I could put it right. Somebody has already asked you this question, and you said “start again”. But what would actually happen if you melted the whole lot, stirred it some more and then finished it off in the usual way? Does anyone know whether this would work?
Diana – Hello. Goodness, can’t believe I haven’t responded to this thread in so long! Not sure how that happened… Anyway, David had the same problem as you once and did try that but it turned out far too hard and dark. He just had to start again!
Thanks for the comments, everyone! Very glad you’re enjoying the recipe so much. Shall tell Alice.
You can re-boil tablet if it’s too runny- I’ve just done it. You have to do it very slowly and mix constantly so as not to burn it – and adding a tiny splash of extra milk helps. Mine only reached 114ºC first time which I thought was soft ball, I let it get to 118ºC this time and that did the trick. It’s not hard, it’s quite crumbly and pleasant!
In the great Glasgow tradition of healthy eating, I took a notion today to make tablet – for the first time ever – for wee Christmas gifts. Found your lovely blog and this amazing thread – I didn’t know there were so many tablet fans around the globe! It has taken me right back to the ’70s when my mum used to make it, and the exact sound and feel of scraping out the remnants from the pot with a teaspoon, still so hot it burnt your tongue.
Inspired by the comments here I had a go straight away and it is perfect. I forgot the vanilla in all the excitement but it is still delicious. Only one addition – my mum used put raisins through it. I hope that doesn’t upset any tablet purists out there, but that’s how it was done in our house.
If you score the squares onto the tablet before it cools you can just break it up without cutting it. Also all ingredients can be put in together (it’s only the vanilla I add at the end), the important thing is to not dissolve the sugar too quickly. Just made my 4th batch this festive season, the best bit is ‘sooking’ the wooden spoon.
Hi Wendy
Following up on my query about what would happen if I put my too-soft tablet back in the pan and reheated it, you replied to the effect that David had tried it and it didn’t work.
Well, I wasn’t going to waste all that time and effort without at least a try, so by the time you replied 24 hours later, I had taken a chance, and reheated the mixture. It melted down to a fairly thick consistency, so I simmered it for just a few minutes, then took it off the boil, stood it in a sink of cold water, and beat it for about five minutes – it was quite quick and painless – and it started to crystallize, so I poured it into a tray, and it turned out sort of OK. It wasn’t quite as crunchy as the tablet I have made in the past, but much improved on its original state, and certainly worth eating.
Oh my goodness! I had forgotten all about Tablet! I was looking for something else and came across your blog. When I saw the photo of tablet “I said to myself I’ve had that as a wee girl”. Sure enough I remember my Mom making and showing how it was made from her childhood. I will have to make some very soon for my son who is now in college.
Thanks for the memory!
As Alice said:
“…if I don’t make haste, I shall have to go back through the looking-glass…back into the old room-and there’d be an end of all my adventures!”
Sending my ‘curiouser & curiouser’ thoughts through the looking-glass.
Karolyn
Hi
I tried making the tablet and used skimmed milk… it did not set. Could the milk have caused this or does it need to be kept on the heat for longer?
Emma
WeeEmma – I’m pretty sure we used semi-skimmed milk so don’t think the milk would matter. Really not sure though. Sorry!
Hi, I have made lots of tablet using a very similar recipe that does not need the bicep beating at the end and it usually turns out absolutely fab! The last batch was so good I went to make another and it turned out really grainy. This grainy mess has happened now a couple of times, but I read this thread last time it happened and made sure I melted the sugar really really slowly this time (although my kids running in and out of the kitchen meant I was not constantly stirring it). You guys sound like you know what you are doing, any suggestions on what went wrong as I keep trying to make it for presents then end up going out to buy sweets from the shops when it flops!
Nikki – Sorry, no idea! Sometimes it works for us and sometimes it doesn’t. We have no clue why!
I like the turnip recipe, beet chocolate muffins and the fact that you live in Scotland. I never met anyone from Scotland. I’m 4 hours from Seattle, but I never go there.
Tablet is the Scottish version of crack! One taste and your hooked! Thanks for the recipe!
I love this stuff. I failed the first time but have been successful everytime after. I think it is important to go slowly through heating step and since I am not an expirienced candy cook. I heated the tablet to 245 degrees F. and then viewed the stirring ritual as exercise to allow me to eat more once it cooled. Also I cut mine warm with a pizza cutter and it worked slick.
Hi Wendy,
Thanks for this receipe. I wanted to make some tablet for a scottish party and wondered how long it keeps for. If I make it the weekend before and store it in an airtight container will it last?
Thank you very much
Hi Fiona,
Yeah, definitely! It lasts weeks and weeks, if not months in an air tight container.
For anyone who has followed this recipe and found, at the end after cooling, that their tablet is too soft – don’t worry, there is an easy fix. Simply put the tablet pieces into a paper bag and store in a cool, dry place for a few days. You will find that the tablet will dry out and firm up by itself and your tablet will be perfect.
Thank you so much for your advice.. I found this worked very well for me
He I just made this for the first time and it came out absolutely delicious, sweet, crumbly and melt in the mouth yum. Thanks for the recipe, I’ll def be making this again! xxx
I ave just finished making your tablet and the kids are now scraping it off the cool pan! I tried making tablet from a different recipe put up by someone but it didnt work. So tryed yours and its perfect thank you. xxxxx
A little hello all the way from dunfermline in east of Scotland!
Your recipe for tablet is fab! Mines has just set and is deeeeelish! (Although, I left the vanilla out as I enjoy butter tablet more!)
Thanks again
Sarah x
thank you soooo much i other recipes that did not work but this 1 worked a treat apart from burnt fingers and chin lol
[...] from A Wee Bit of Cooking is a teacher living in the Highlands of Scotland. She loves cooking food, growing food, finding [...]
I live in the USA and we have several sizes for condensed milk… how many ounces is in a tin?
Thank you so much for this we have been living in korea for nearly 2 months now and it is really nice to get a taste of home. The tablet has worked twice despite me trying to make it last Christmas (albeit with a different recipe) and it turning out really badly. Thanks for the recipe x
Have just tried your recipie and it tastes fabulous! Very pleased as it’s my first attempt! My family are visiting from the states so can take a wee slice of scotland back to america! Can’t wait to make it and bag it up for christmas pressies!
I have made the tablet, which looks great and tastes good. But it has not completely set and is too soft to get out the tray without crumbling and sticks a bit to the tray. Have I not greased the enough, and if I put it in the freezer, will it set better?
I have just made tablet using condensed milk. I boiled the mixture until wee balls formed in my cup of cold water. I stirred until thick then poured out into tray, but after 3hrs, it still hasnt set. What have i done wrong, and how do i fix it? Please i hope you can help, as its for a halloween party, thats happening tonight.
Christine – Have asked the in-house expert and he reckons you didn’t cook it for long enough. We’re not sure about the freezer though. If you try it, let us know!
Lorna – This happened to David a couple of times when he was first starting to make tablet. It probably means it wasn’t boiled/stirred for long enough. Don’t know any way to fix it, I’m afraid. Very sorry. I know it’s frustrating – David was almost tearing his hair out trying to get this right the first few times.
Christine and Lorna,
I am no candy chef and I don’t know the differance between soft ball stage and a softball, but boiling the mixture to 245 degrees F. or 118 celsius get me the right results. Hope this helps.
Hi Wendy, I was just wondering if you could ask D what went wrong if the tablet turned out like toffee???
Oooops – back to the drawing board!
About to try this for the first time…… a wee bit nervous! Will let you know how it goes having read all the feedback beforehand!
Beautiful recipe. I was short of cash this Christmas so decided to make some sweets (including this Scottish droplet of amazement)… I’d share a picture but it won’t let me… Amazing recipe – turns out beautifully well! First attempt at a different but admittedly very similar recipe was like tablet syrup.. So after scrubbing my kitchen clean I searched how long it takes to set and found this…
USE THIS RECIPE! AMAZING…
[...] was quite nervous about the tablet, though, which I got from A Wee Bit of Cooking, which is a really good cooking blog. There were lots of warnings in the recipe about how you could [...]
ive had this recipe for 2 years now but i forgot to comment on it. well what can i say, im from england & my wife is scottish. we decided to move to scotland & she said she wanted some tablet, which we bought from a shop. she said its not bad is it & i replied rubbish. then i looked on the net & found this recipe & omg its fantastic, much better than the one we bought. ive tried all sorts of different flavours but my wife likes the coconut the best. when made she just can,t stop eating it, so many thanks for this great recipe.
[...] Posted by ilvmylbug What's scottish tablet? http://dessertsbylatrell.com/2007/1…ttish-sweetie/ its gorgeous lol thanks ladies just made baby a bi hyper i think, hubby and i have decided no [...]
if it doesn’t set for you, plan b.. makes a great vanilla ice cream drizzle!
I just came across this looking for a recipe for Squill Candy. As I understand it, Squill Candy is a Scottish tablet with and aniseed taste. I tried cough candy because I was told that this was the same, but not so. Can anyone advise me how much aniseed essence to put into a quantity from above.
Sylvia
Great recipe. This is the same as my mum passed down to me, except we used margarine and it also worked out. I usually boil it on medium for about 40 minutes to get a nice golden brown. Make sure to beat to get the air through it, as this is what helps set the tablet.
Did anyone’s mixture burn at all? lol
Can you give me some trouble-shooting help? I make tablet a lot for school or playgroup fairs because it’s always the first thing to sell (I live in Scotland).
My recipe is almost identical to yours. I’ve just made three trays which all went disastrously wrong. It’s a tricky customer, is tablet.
Two were grainy, although I swear I melted the sugar slowly, the way I always do, and one turned to soft toffee, even though I was being very careful not to over boil, so much so that it was still quite pale.
Could it be down to atmospheric conditions, as my sister claims?
Please help, as my tablet-making reputation is at stake!
Hi Elle – Sorry, we have no idea at all. There have been plenty of tablet making disasters in this house! Hope you find out what’s going wrong.
Have just tried this recipe for the first time, after i brought it off the heat and stirred it seemed to be more like toffee……however it seems to have set and now looks exactly like tablet.
After trying many similar recipes i think iv mastered tablet. Thanks for the recipe.