6 Easy Steps to Making Quick Scottish Tablet (2024)

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Elaine Lemm

Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.

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Updated on 04/18/23

Tested by

Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Learn about The Spruce Eats'Editorial Process

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Ingredients

1 cup (8-ounces) unsalted butter, cut into 1/2-inch pieces, more for greasing the pan
2 cups whole milk
4 pounds superfine sugar, about 9 cups
1 (14-ounce) can sweetened condensed milk
Flavorings like pure vanilla extract orwhisky, to taste, optional

Steps to Make It

Gather the ingredients.
Butter a 9 x 13-inch or 9-inch square pan, depending on the desired thickness.
In a large saucepan, heat the milk on low heat. Add the butter, stirring continuoulsy until melted.
Affix a candy thermometer to the side of the pan.
Add the sugar, stirring continuously until it dissolves. Raise the heat to high and bring the mixture to a hard boil for 5 minutes, stirring continuously to prevent the sugar from sticking to the sides of the pan and/or burning, until the temperature registers 250 F (known as the hard-ball stage in candy and toffee making).
Carefully add the condensed milk, stirring to combine. Because the sugar is at a high temperature it may splatter, so use caution.
Lower the heat to low and continue to simmer until medium bubbles form on the surface, and the mixture begins to darken slightly, reduce and thicken, 20 to 25 minutes.
Transfer the pan to a kitchen towel on a work surface. With an electric mixer, beat the mixture on high until it is no longer smooth and shiny, and appears grainy and thick, 5 to 10 minutes.
Stir in any optional flavorings.
Pour the mixture into the prepared pan, spreading it evenly with a silicone spatula.
Cool to room temperature, about 30 minutes. When the tablet is cool but still soft, cut into 1-inch squares. Let sit until completely cooled. If you prefer, put the pan in the freezer to make sure it is completely cold.
Wrap tablet pieces in greaseproof paper and store at room temperature in an airtight container for up to 10 days.

Tips

As with any candy-making process, be mindful of your safety and the safety of others when making Scottish tablet:

The mixture reaches very high temperatures, so use caution when preparing. Keep kids and pets away for safety.
For this recipe, you will need a heavy-based, minimum 4-quart capacity saucepan. Use anything larger if you have it. Since the Scottish tablet reaches a rolling boil, sometimes the mixture can swell up quickly and boil over if the heat is a fraction too high. A larger pan will make it safer.
Have a dry kitchen towel with you at all times. Do not touch spilled candy with bare hands—use your towel. Remember that the steam burns as bad and sometimes worse than the candy itself.
Use the back burners of your stove, a wooden spatula for mixing, and thick heat-resistant gloves to manipulate the pot.

Recipe Variations

Tablet can be flavored as desired by simply adding your favorite flavor like peppermint, vanilla, or orange extract, ground cinnamon, or whisky.
Roasted, chopped nuts like walnuts, pecans, and almonds are also a nice addition.
If you can't find superfine or caster sugar, you can use a food processor to make it at home. Process granulated sugar, in batches, until fine, about 20 to 30 seconds. It should be fine, not powdery.

How to Store Scottish Tablet

Store Scottish tablet in an airtight container with pieces separated by wax paper or parchment paper. Keep it at room temperature for up to 10 days or store it in the refrigerator for 2 to 3 weeks.
Scottish tablet may be frozen for up to 3 months. Wrap it in wax pepper, then wrap it in foil or plastic wrap. Place the wrapped tablet in an airtight container or freezer bag.

Why Is My Scottish Tablet Not Setting?

If your Scottish tablet isn't setting up, the reason likely has to do with temperature. The mixture must be brought up to a full boil for five minutes and reach 250 F before simmering. Use a candy thermometer for best results.

British Desserts
Candy

Nutrition Facts (per serving)
267	Calories
6g	Fat
53g	Carbs
1g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 40
Amount per serving
Calories	267
% Daily Value*
Total Fat 6g	8%
Saturated Fat 4g	19%
Cholesterol 18mg	6%
Sodium 59mg	3%
Total Carbohydrate 53g	19%
Dietary Fiber 0g	0%
Total Sugars 53g
Protein 1g
Vitamin C 0mg	2%
Calcium 54mg	4%
Iron 0mg	0%
Potassium 68mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

Candy
dessert
scottish
valentine's day

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