Perfect Scottish Tablet

Sue Bosbury


Indulge your sweet tooth with tablet, fudge's grainy Scottish cousin – the perfect recipe requires a kilo of the stuff!

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10 Min
30 Min
Stove Top


125 g
butter, salted or unsalted - your choice
1 kg
golden sugar (granulated or caster)
1/2 tsp
250 ml
whole milk
350 ml
condensed milk
1/2 tsp
vanilla extract (optional)


1Grease a shallow tin approx. 25cm X 35cm.
2Melt the butter in a large, heavy-based pan (as tall as you have) over a low heat. Add the sugar, salt and milk and stir until the sugar has dissolved. Bring to the boil and simmer over a fairly high heat for eight minutes.
3Add the condensed milk, stir well, then turn the heat down and let it simmer for about another 15 minutes, stirring occasionally. Start testing at this point: once it reaches 115C, it's done. (Alternatively, dribble some of the mixture on to a cold saucer. Leave for a couple of minutes, then push it with your finger; if it sets, it's done.)
4Take off the heat, add any flavourings, if using, and beat vigorously with a wooden spoon or electric beaters until thickened but still pourable (about 10 minutes if done manually, less with beaters). Pour into the prepared tin and leave to set, scoring squares after about 20 minutes. It is best left out to dry slightly overnight.

About Perfect Scottish Tablet

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: UK/Ireland