Scottishtablet 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

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.

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.

SCOTTISH TABLET

Steps:

• Using a large pan (the mixture will triple in size and you don't want this to boil over), add just enough milk to dampen sugar then add condensed milk and butter.
• Bring to boil stirring occasionally with a wooden spoon.
• Reduce heat and simmer for just under 20 minutes. The mixture turn a light, golden brown colour.
• Test by taking a teaspoonful and dousing in glass of water. It should drip in a slow goo on to the plate.
• Take the pan off the heat and stir. You need to stir a lot, pulling the cooled mixture from the sides and bottom back into the mixture.
• The mixture will gradually thicken, keep stirring until it is only just pourable. Pour into a lightly greased baking tray.
• After 30 minutes, cut the tablet into squares while still warm and leave to cool.
• Break into cubes once cool.

SCOTTISH WHISKY TABLET (FUDGE)

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).

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.