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Other essences, like the floral ones, can be added near the end once removed from the heat and just before you beat it. Alongside other Scottish classics like Cranachan, Stovies, Scottish Macaroons, and Clootie Dumpling, Tablet is one of the Scottish dishes you just have to try. I have seen some other recipes use water instead of milk in the tablet recipe, but milk gives the Tablet a much creamier taste. I like to transfer the melted butter, milk, and sugar mix to the pan to finish the recipe because I think it gives it a better taste.
Why not try your hand at making your own with the Scottish tablet recipe below? See our top tips to make sure things don’t go wrong! It was called “Tablet”, which explained absolutely nothing about what it is, so I didn’t exactly rush out and try to find some. The recipe also makes quite a lot, and Tablet always makes a great gift… if you can bear to part with it! Other Scottish Classics The mixture will begin to darken when it’s ready, but that’s not exactly a clear instruction. As with fudge, there are some tests you can do to see if you’ve got it to the right temperature, although you will just get to know that it’s right if you make it a few times (and why wouldn’t you?).The mixture will reduce a little in the pan, and you should keep stirring the whole time. You certainly get a workout making Tablet! My first Christmas, someone finally bought me some, and I realised I had been missing out big time! To be perfectly honest, I hadn’t heard of traditional Scottish Tablet before I came to Scotland, but I’m really glad I’ve heard of it now! Thank you for this recipe! I’m teaching a group of teenage girls about connecting with their ancestors and having Scottish ancestors myself, thought it would be fun to bring a little treat representing that part of my family history. Although I’ve been to Scotland, I’ve never tried Tablet before but figured you really can not go wrong with butter, sugar, and sweetened condensed milk!
From here, you need to bring it all to a boil. This is a really important step because if you don’t get the mixture hot enough, the Tablet won’t set properly later on.
Tasting Notes
Based on these, we’ve compiled these top tips. There is some further explanation above throughout the recipe method, but these will get you started.
But I have to say the homemade stuff has always been better than the shop-bought kind because it doesn’t need preservatives or any substitution for milk products. Personally, we prefer our Tablet without any additional flavours, but we’d love to hear if you give something else a go! You need to have a big pot because as the tablet mixture rises with heat and comes to a boil it’ll expand. I learnt this the hard way. As you can see, I only just managed to keep it in the pot! The Tablet recipe then calls for a “brisk simmer” for about 20 minutes which means not fully boiling but not on a low heat either. In Latin America, there’s Dulce de Leche en Tabla, then Borstplaat in the Netherlands, and Sucre a la creme in Quebec, Canada. Sometimes you’ll hear it called Swiss Milk Tablet, but that refers to the type of condensed milk used rather than anything to do with Switzerland.You can substitute the granulated sugar for caster sugar (superfine sugar in the USA) if you like but we’ve always made it with granulated; just make sure it’s fully dissolved. How to Make this Scottish Tablet Recipe
When I try and explain it to people who’ve never heard of it or tasted it, I usually compare it to fudge, and I have heard it called Scottish fudge before, although it has a medium-hard texture rather than soft as a fudge usually does. However, it’s also really fun to make your own Scottish Tablet. It can be temperamental (we’ll get to that with all our tips below!), but it’s worth giving it a go. Especially if you don’t have access to Tablet where you live.This award winning Festive Spiced fudge made with a subtle blend of festive fruits & spices with a hint of warming brandy for a rich and indulgent treat.
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