If you’ve ever stumbled upon a piece of Scottish confectionery that’s been called “tablet,” you know it’s something truly special. It’s this irresistible, crumbly, melt-in-your-mouth candy that’s both sweet and buttery with just the right touch of creamy vanilla or whisky. I’m excited to share my foolproof Scottish Tablet Candy Recipe with you—it’s the kind of treat that makes the kitchen smell amazing and has everyone coming back for more. Stick with me, and I’ll show you how to make this classic at home, even if you’ve never tackled candy before!
Why You’ll Love This Recipe
- Authentic Flavor: This recipe captures the true essence of Scottish tablet with its perfect creamy texture and hint of whisky.
- Simple Ingredients: You only need a handful of pantry staples to whip up something truly special.
- Family Favorite: My family literally goes crazy for this—it’s a guaranteed crowd-pleaser.
- Step-by-Step and Helpful Tips: I’ll guide you to candy perfection with my practical insights so you won’t get stuck.
Ingredients You’ll Need
The magic of Scottish tablet lies in how a few simple ingredients come together to create that wonderfully crumbly sweetness. Each one plays a crucial role, so I always recommend using the best quality you can find, especially for the butter and condensed milk.
- Butter (Salted): Adds richness and helps with the perfect crumbly texture; if you use unsalted, add a pinch of salt for balance.
- Water: Helps dissolve the sugar evenly in the cooking process.
- Milk: Provides creaminess; whole milk works best here.
- Sugar (White Granulated): The sweet base of tablet; essential for that classic buttery sweetness.
- Sweetened Condensed Milk: Infuses the mixture with extra creaminess and helps it set perfectly.
- Vanilla or Whisky: I love the whisky touch as it adds a bit of warmth and authenticity, but vanilla is a great alternative for a milder flavor.
Variations
One of the things I enjoy about this Scottish Tablet Candy Recipe is how you can easily make it your own by adjusting flavors or even textures. Don’t be afraid to experiment a little once you’ve nailed the basics—I encourage you to try some variations to keep things fun!
- Whisky Flavor: I swear by adding a splash of whisky instead of vanilla—it brings a lovely warmth and makes the tablet feel truly Scottish.
- Vanilla Only: If you prefer a kid-friendly or gentler taste, plain vanilla extract works perfectly well and still tastes amazing.
- Salted Butter: Using salted butter adds a subtle salty contrast that enhances the sweetness; just remember to skip extra salt in this case.
- Texture Adjustments: Cooking the mixture just slightly longer gives a firmer, more brittle tablet, while a shorter cook creates a softer crumbly candy.
How to Make Scottish Tablet Candy Recipe
Step 1: Prepare Your Pan and Gather Ingredients
First things first: line a 7″ x 11″ pan with parchment paper. This step makes removing the tablet much easier and helps you keep clean edges when cutting. Also, have all your ingredients measured out—this helps you keep steady and focused during the cooking process.
Step 2: Melt Butter and Simmer with Milk and Sugar
In a LARGE, heavy-bottomed pot (this is key!), melt the salted butter together with water over medium-low heat. Once melted, add the milk. Then slowly stir in the sugar over low heat until it’s completely dissolved—this helps prevent any graininess. Bring the mixture to a gentle boil, then let it simmer (still boiling but not wildly) for 10 minutes. I know it sounds tricky, but keeping it low and steady prevents the sugary mix from bubbling over or burning.
Step 3: Add Condensed Milk and Stir to Golden Perfection
Now comes the heart of the recipe: adding the sweetened condensed milk. Stir it in, keep the heat low, and simmer while stirring constantly for about 10 minutes. This part takes patience! The mixture will thicken and take on a gorgeous golden hue. Use a wooden spoon—it’s less likely to scratch and helps you feel the texture better. Watch carefully so it doesn’t stick or burn. I discovered that adjusting the heat carefully here makes all the difference! Your cooktop’s heat setting really influences timing, so find that sweet spot where the mixture gently bubbles without scorching.
Step 4: Add Flavor, Beat, and Set
Remove the pot from heat, stir in your vanilla extract or whisky, then let the mixture cool for a couple of minutes. Next, beat the mixture vigorously by hand—use a strong wooden spoon or a hand mixer if you prefer—until it thickens noticeably. This step takes a little time, so don’t get discouraged if it seems like it’s not thickening at first. Once thickened, quickly pour it into your prepared pan, spreading it evenly.
Step 5: Cool and Cut Your Tablet
Let the tablet cool completely in a cool room or the fridge—it needs to set fully, which takes a few hours. When firm, cut into squares or diamond shapes, then wrap each piece in parchment paper to keep fresh. Store your Scottish tablet candy in an airtight tin to keep its crumbly texture just right.
Pro Tips for Making Scottish Tablet Candy Recipe
- Use a Heavy-Bottomed Pot: It distributes heat evenly, which prevents burning and helps the tablet cook properly.
- Watch the Heat Level: I learned the hard way that too high a heat scorches the mix, too low prolongs the process—find a gentle simmer that bubbles without boiling over.
- Patience in Beating: Don’t rush beating the tablet once off the heat—it thickens gradually, and this step is crucial for that crumbly texture.
- Keep Stirring During Cooking: Prevents sticking and burning; a wooden spoon is your best friend here.
How to Serve Scottish Tablet Candy Recipe
Garnishes
I usually keep this candy simple because its flavor shines on its own, but sometimes I sprinkle a tiny pinch of sea salt on top right before it sets—that little salty crunch pairs beautifully with the sweetness and makes a lovely contrast.
Side Dishes
If I’m serving Scottish tablet at a gathering, I like pairing it with a strong cup of tea or coffee. It’s also a nice complement alongside shortbread biscuits for a truly Scottish dessert spread.
Creative Ways to Present
For festive occasions, I cut the tablet into neat diamonds and wrap pieces individually in parchment paper, tied with a bit of twine or ribbon—this makes a charming edible gift everyone loves. You could also layer tablet pieces in a pretty jar to give as a handmade treat.
Make Ahead and Storage
Storing Leftovers
I store leftover tablet in an airtight tin at room temperature, away from heat or direct sunlight. It keeps beautifully for at least a month and maintains that perfect crumbly texture.
Freezing
Though I rarely freeze tablet because it lasts so well, I’ve wrapped pieces tightly in plastic wrap, then placed them in a freezer bag. When thawed, it still tastes fantastic but may lose a touch of that perfect crumble.
Reheating
Tablet isn’t typically reheated since it’s a candy best enjoyed as is, but if it hardens too much, letting it sit at room temperature for a bit softens it slightly without losing charm.
FAQs
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What is Scottish tablet exactly?
Scottish tablet is a traditional candy from Scotland known for its crumbly, sugary, and buttery texture. It’s made by cooking sugar, butter, milk, and condensed milk, then beating the mixture to get the perfect grainy consistency. It’s somewhere between fudge and toffee but uniquely different in its dry, melt-in-your-mouth feel.
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Can I use unsalted butter instead of salted?
Yes, you can substitute unsalted butter, but don’t forget to add a pinch of salt to the mixture. The salt balances the sweetness and enhances all the other flavors, so it’s an important detail!
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How do I know when the tablet mixture is ready?
The mixture is ready when it thickens to a golden color during simmering and starts to show a grainy texture as you beat it after removing from heat. Using a candy thermometer can help: aim for about 240°F (116°C). This signals the correct sugar stage for tablet’s signature crumbly texture.
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My tablet turned out too soft—what did I do wrong?
Soft tablet usually means it didn’t cook long enough or you didn’t beat it sufficiently to thicken it properly after cooking. Make sure to simmer long enough until it’s a nice golden and slightly thickened, then beat well off the heat as instructed.
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Can I make this recipe without condensed milk?
Condensed milk is key to the creamy texture and sweetness of tablet, so I don’t recommend leaving it out. Without it, the candy won’t set properly or have that classic melt-in-your-mouth crumbly feel.
Final Thoughts
Making Scottish tablet candy at home might seem a bit daunting at first, but once you get the hang of the simmering and beating stages, it’s incredibly rewarding. Every time I make this recipe, it fills my kitchen with the warmest, most nostalgic aromas, and my family devours it faster than I can cut it! Give it a try—you’ll find that with a little patience and the right technique, you can bring this beloved Scottish treat into your home in no time. Trust me, once you taste homemade tablet, store-bought just won’t do.
Print
Scottish Tablet Candy Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 37 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Scottish
Description
Scottish Tablet is a traditional sweet treat known for its crumbly, fudge-like texture and rich caramel flavor. This authentic recipe combines butter, sugar, milk, and condensed milk, simmered slowly to create a golden-hued confection that sets firm yet melts delightfully in your mouth. Flavored with vanilla or whisky, it offers a nostalgic and indulgent taste of Scotland’s classic dessert heritage.
Ingredients
Ingredients
- 2 oz salted butter (if using unsalted, add a pinch of salt)
- 2.5 oz water
- 2.5 oz milk
- 2 ¼ cups white granulated sugar
- 7 oz sweetened condensed milk (½ of a 14 oz can)
- 1 tsp vanilla extract or whisky
Instructions
- Prepare the pan: Line a 7″ x 11″ pan with parchment paper to ensure the tablet doesn’t stick and can be easily removed once set.
- Melt butter and combine liquids: In a large, heavy-bottomed pot, melt the butter over low heat. Once melted, add the water and milk, stirring gently to combine.
- Dissolve sugar and simmer: Gradually add the sugar while stirring to dissolve completely over low heat. Bring the mixture to a gentle boil and let it simmer for 10 minutes without stirring, adjusting heat to prevent overflow.
- Add condensed milk and cook further: Stir in the sweetened condensed milk, then continue simmering while stirring frequently for at least 10 minutes. Monitor closely to prevent sticking or burning. The mixture will thicken and turn a rich golden color.
- Remove from heat and flavor: Once the right color and consistency are reached, remove the pot from the heat. Stir in the vanilla extract or whisky and allow the mixture to cool for a couple of minutes.
- Beat the mixture: Vigorously beat the mixture to encourage thickening and a crumbly texture. This may take a few minutes, so be patient to achieve the correct consistency.
- Pour and set: Pour the beaten mixture into the prepared pan and spread evenly. Let it cool completely in a cool place or refrigeration until fully set.
- Cut and store: Once set, cut the tablet into squares. Wrap individual pieces in parchment paper or store in an airtight container or tin in a cool place or the fridge to maintain freshness.
Notes
- Strictly follow the recipe to avoid issues; omitting or substituting ingredients may cause failure.
- Use a wooden spoon for stirring to avoid scratching your pot and for better control.
- Using a candy thermometer, the target temperature for the tablet mixture is 240°F (116°C).
- Tablet can be stored up to one month if kept in an airtight tin in a cool place, as the high sugar content preserves it.
- Maintain simmering at the correct heat to prevent burning or undercooking; balance is crucial.
Nutrition
- Serving Size: 1 piece (about 1/24th of batch)
- Calories: 150
- Sugar: 25g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
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