Scottish tablet is crumbly and melts in the mouth. It has a grainy texture compared to fudge. It is the perfect homemade Christmas gift and treat. You could put it in a little cardboard box with some tissue, or a clear bag and tie a ribbon round. This recipe has been passed down the family. Once made this recipe will last around 10 days out the fridge or weeks if kept in the fridge. That is as long as little hands don’t get to it first.
Credited to: Coeliac UK
- 115g unsalted butter
- 860g white granulated sugar
- Large tin of evaporated milk (410g)
- 200ml of water
Notes: *Find suitable products on our Food and Drink Information
- Add all ingredients to a very large pan (Ideally a pot size of more than 5 litre as it will bubble up so you need plenty of room).
- On a low heat slowly dissolve the sugar. When sugar dissolved and butter has melted, hard boil for roughly 20 minutes. (I made this with a 3.5litre pot and had to keep turning down the heat to stop it bubbling over and it took double the time -40mins). If you have a sugar thermometer it is ready when it reaches 240C or soft ball stage. If you don’t have a thermometer, you can test it by dropping a spoonful of mixture in some cold water to see if it forms a ball. You will need to give it an occasional stir to stop it sticking to the bottom, particularly in the last 5 minutes.
- Remove from the heat and beat for a few minutes using a wooden spoon until you can no longer see a glaze.
- Pour into a very lightly greased tin (I use one that is 20cm square)
- Cut into desired sizes when partly set (after about 30 minutes), then remove from the tin when cooled.