Scottish Tablet Cheesecake Recipes

SCOTTISH TABLET

Steps:

• Butter a 10x15 inch jellyroll pan, and set aside.
• Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
• Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.

PERFECT SCOTTISH TABLET

Steps:

• Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly.
• Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool.
• Once completely cool and set, cut into squares to serve.

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.