SCOTTISH TABLET
This is our family's recipe for tablet.
Provided by Heather Feather
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 6h30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 70.1 g, Cholesterol 16 mg, Fat 5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 31.7 mg, Sugar 70 g
SCOTTISH BUTTER TABLET
This is an amazingly good traditional Scottish confection, like a dulce de leche fudge.
Provided by Lizzie Mac
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 6h35m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 93.4 g, Cholesterol 58.6 mg, Fat 17.9 g, Protein 3.1 g, SaturatedFat 11.2 g, Sodium 82.4 mg, Sugar 92.8 g
SCOTTISH TABLET (FUDGE) - CANDY FOR SWEET TOOTH
I've lost count of the amount of compliments I get with this melt in the mouth confectionery. I cut this into small bite size squares and put into a pretty box to give as Christmas gifts or into rectangles (approx. 6cm x 8cm) and wrap in greaseproof paper and the local school sells them at fundraising craft fairs.
Provided by C-J from the UK
Categories Candy
Time 32m
Yield 9-100 serving(s)
Number Of Ingredients 5
Steps:
- On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
- It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
- Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
- When the mixture has reached the correct temperature take the pan off the heat.
- Add the vanilla.
- Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
- Pour into a Swiss roll tray.
- Leave to cool.
- When part set mark into portions. Either bite size or rectangles (6x8cm).
- Continue to leave the mixture until it is cold and set completely.
- Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).
- Serving suggestions :- Wrap the rectangular portions in greaseproof paper or put the bite size pieces into a pretty box lined with greaseproof paper and give as a gift.
SCOTTISH TABLET
Make this Scottish tablet as a sweet treat for family and friends - it makes a lovely gift. Tablet is similar to fudge, but with a more crumbly texture.
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 20-25 pieces
Number Of Ingredients 3
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.
Nutrition Facts : Calories 133 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
SCOTTISH WHISKY TABLET (FUDGE)
I use this when I have foreign guests. This is a traditional Scottish Sweet with a adult twist. I get lots of compliments as it just melts in the mouth.
Provided by C-J from the UK
Categories Candy
Time 32m
Yield 100 serving(s)
Number Of Ingredients 5
Steps:
- On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
- It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
- When the sugar has disolved add the whisky.
- Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
- When the mixture has reached the correct temperature take the pan off the heat.
- Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
- Pour into a Swiss roll tray.
- Leave to cool.
- When part set mark into bite size portions.
- Continue to leave the mixture until it is cold and set completely.
- Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).
Nutrition Facts : Calories 49, Fat 1.1, SaturatedFat 0.7, Cholesterol 3.1, Sodium 10.8, Carbohydrate 9.6, Sugar 9.2, Protein 0.2
SCOTTISH TABLET (FUDGE)
Scottish tablet is a very sweet, sugary, fudge-like candy and very easy to make. It is recommended that you use a very large pot, preferably a stock pot because this reaches a rolling boil and has a tendency to boil over if your pan is not large enough. Recipe & photo: britishfood.about.com
Provided by Ellen Bales
Categories Candies
Time 1h5m
Number Of Ingredients 3
Steps:
- 1. Melt the butter in a large pot; add sugar and milk and cook over medium heat, stirring constantly. It will take about 45 minutes to thicken and deepen in color.
- 2. After it thickens, remove it from and heat and beat it with a wooden spoon very vigourously for 15 minutes. Turn it out into a greased 9x13 pan and mark it into squares with a knife.
- 3. When the fudge is cool but still soft, cut into 1" squares. Store in an airtight container.
- 4. NOTE: If you can't find Demarara sugar in your supermarket, try Amazon.com. I'm told theirs is cheaper. Some recipes use caster sugar, and you can make your own by pulsing granulated sugar in the food processor until it is very fine (but don't let it turn to powder).
PERFECT SCOTTISH TABLET
Indulge your sweet tooth with tablet, fudge's grainy Scottish cousin - the perfect recipe requires a kilo of the stuff!
Provided by Sue Bosbury
Categories Candies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Grease a shallow tin approx. 25cm X 35cm.
- 2. Melt 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.
- 3. Add 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.)
- 4. Take 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.
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