Scottish Tablet Ii 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.

SWEET SCOTTISH TABLET

Steps:

• Grease and line a baking sheet with parchment paper.
• Combine sugar and milk in a large stainless steel pan; stir well. Add sweetened condensed milk and butter; bring to a boil. Reduce heat to medium-low and simmer, stirring often, until mixture turns a deep tan color and is thickened, about 10 minutes. Heat to 240 degrees F (115 degrees C) or until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Vigorously stir mixture, scraping sides down and mixing well. Pour mixture onto prepared baking sheet. Allow to cool at room temperature until set, 1 to 3 hours. Cut into small squares or "tablets".

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.

SCOTTISH TABLET II

Steps:

• Melt butter on low heat in water in a deep saucepan.
• Add sugar and bring to boil, stirring slowly all the time.
• When boiling, add condensed milk and simmer, stirring constantly to prevent sticking.
• Stop stirring when all bubbles vanish (excess moisture has now gone).
• Take off the heat and add any flavouring of your choice.
• Beat well for at least 5 minutes.
• Pour into a greased rectangular cookie sheet or rectangular pan.
• When cold, knife out and cut into bite-size cubes.
• Wrap in waxed paper to store.

SCOTTISH TABLET

Steps:

• Place sugar, milk, and butter into a large saucepan and bring to a SLOW boil.
• SLOWLY boil for 5 minutes.
• Add the 1/2 tin condensed milk and boil SLOWLY for another 5 minutes.
• Test a teaspoon full in a cup of cold water.
• If it forms at the bottom of the cup it's ready.
• Take off heat and beat until it thickens and is sugary.
• Pour into a greased tray and cut into squares.
• Let stand at room temp overnight.