Milk Tablet Recipes

SCOTTISH TABLET

Steps:

• Place the sugar and milk in a large pan over a gentle heat. Stir occasionally until all the sugar has dissolved. Pre-grease a 13x9 inch tin with a generous amount of butter and set aside.
• Once all the sugar has dissolved add the butter and allow to melt.
• When the butter has melted, add the condensed milk and mix well. Increase the heat and stir continuously while the mixture boils and reaches Soft-Ball stage (120°c) on your sugar thermometer.
• Remove from the heat and allow the mixture to settle a little before beating. Beat with a wooden spoon in the pan until the mixture if almost setting. This may take a good bit of beating!
• Transfer to your pre-greased tray and spread evenly to the edges/corners.
• Leave to set for at least a couple of hours but ideally overnight. If you want neatly cut squares/bars of tablet score your tablet in your desired size/shape about 30 minutes into setting. Alternatively you can simply break the tablet into individual servings once set for a more rustic feel.

SCOTTISH TABLET (FUDGE)

Steps:

• Prepare an 8-inch square pan by rubbing liberally with butter; set aside.
• Place milk, water, sugar, and butter into a large saucepan. Bring to a boil over medium heat, stirring continuously. Turn heat to low, and continue to simmer until a candy thermometer reaches 234 to 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes.
• Once the temperature has been attained, and the tablet has turned a dark tan color, remove from heat, and let stand for 5 minutes.
• Beat tablet with an electric hand mixer for five minutes, until it cools and begins to harden. Pour into prepared pan, and score into serving-size pieces while it is still soft. Allow to cool until completely set, 6 hours to overnight.

SCOTTISH BUTTER TABLET

Steps:

• Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
• Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
• Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
• Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

MILK TABLET

Steps:

• Watch our recipe video before you start!
• In a large non-stick pan, melt the butter with the milk. Slowly add the sugar and boil briskly for 4 minutes.
• Gradually stir in the condensed milk making sure that it doesn't stick to the bottom of the pan. Bring back to the boil for approximately 20 minutes, stirring regularly, until the mixture is thick and a honey caramel colour. Take care while the mixture boils as the tablet will be VERY hot! If you are using a sugar thermometer, we aim for a minimum temperature of 118°C. To test to see if the tablet is ready drop a small amount into a bowl of ice cold water - if you can pick up some of the mixture and form a soft ball in your fingers its ready. Just be careful it will still be quite hot!
• Remove the pan from the heat leave to cool for 5 minutes, then beat until set. Pour into the tin and leave to set fully in the fridge for 2 or more hours. Then remove from the tin and cut into squares.

SCOTTISH TABLET

Steps:

• Dissolve the sugar, butter and milk in a large pan bring it to the boil then gently simmering for 10 minutes. Stirring on occasion, checking if the sugar has fully dissolved.
• Pour in the condensed milk and boil for around 20 minutes, until the mixture starts to thicken and turns a golden caramel colour. Stirring as needed to help keep the tablet from sticking to the pan or boiling over.
• Once it's thickened, take off the heat and beat till its thick and creamy. If you feel it needs to be a little thicker pop the pan back on the heat for a few more minutes then continue to beat it off the heat.
• Pour the mixture into the tin and smooth it out and leave it for a few hours at room temperature to fully set.
• Once set cut into 1-inch squares and put them in a tin.
• Scottish table can be kept at room temperature in an airtight tin for up to 10 days. But it can also be kept in the fridge up to 2 weeks.

SCOTTISH TABLET

Steps:

• Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.
• Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
• Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
• To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.