I tend to weigh ingredients on the scales when I bake, but you can also measure it out in cups if that’s what you prefer. Other essences, like the floral ones, can be added near the end once removed from the heat and just before you beat it. Thank you for this recipe! I’m teaching a group of teenage girls about connecting with their ancestors and having Scottish ancestors myself, thought it would be fun to bring a little treat representing that part of my family history. Although I’ve been to Scotland, I’ve never tried Tablet before but figured you really can not go wrong with butter, sugar, and sweetened condensed milk!

Most weddings I’ve attended feature Tablet after the main meal or as a favour to take home with you, and we even had Tablet on the cake table at our wedding – yes we had a whole cake table don’t judge us! However, it’s also really fun to make your own Scottish Tablet. It can be temperamental (we’ll get to that with all our tips below!), but it’s worth giving it a go. Especially if you don’t have access to Tablet where you live. As noted above, I used the microwave in the first part of this recipe. This is a little controversial! Tablet purists might say that it should all be done in a pan on the stove.

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It’s often present in hotels/B&B’s as a treat on the tea tray, and there are lots of variations to be found, like Tablet Ice-cream and Tablet Cheesecake. Chocolate would completely change the taste, but you could add some cocoa powder to the recipe if you want to give it a go. As well as these suggestions, you could experiment with other spirits such as Rum or Baileys. Add these in the same way as whisky above. The setting point of Tablet is 120 degrees Celcius if you want to use a thermometer. This means you use a candy thermometer to get it to that point and know it will set.

Scottish Tablet was originally made with sugar and cream, but it’s now more commonly made with sweetened condensed milk and butter since it’s so easy to burn the cream. This is what we do in our Tablet recipe. Tablet is well known to be temperamental, and it’s no surprise we’ve had many questions since we released this recipe! In Latin America, there’s Dulce de Leche en Tabla, then Borstplaat in the Netherlands, and Sucre a la creme in Quebec, Canada. Sometimes you’ll hear it called Swiss Milk Tablet, but that refers to the type of condensed milk used rather than anything to do with Switzerland. Why not try your hand at making your own with the Scottish tablet recipe below? See our top tips to make sure things don’t go wrong! The recipe also makes quite a lot, and Tablet always makes a great gift… if you can bear to part with it! Other Scottish ClassicsIt was called “Tablet”, which explained absolutely nothing about what it is, so I didn’t exactly rush out and try to find some. The mixture will reduce a little in the pan, and you should keep stirring the whole time. You certainly get a workout making Tablet! From here, you need to bring it all to a boil. This is a really important step because if you don’t get the mixture hot enough, the Tablet won’t set properly later on. This award winning Festive Spiced fudge made with a subtle blend of festive fruits & spices with a hint of warming brandy for a rich and indulgent treat. The mixture will begin to darken when it’s ready, but that’s not exactly a clear instruction. As with fudge, there are some tests you can do to see if you’ve got it to the right temperature, although you will just get to know that it’s right if you make it a few times (and why wouldn’t you?).

I have seen some other recipes use water instead of milk in the tablet recipe, but milk gives the Tablet a much creamier taste.I like to transfer the melted butter, milk, and sugar mix to the pan to finish the recipe because I think it gives it a better taste. My first Christmas, someone finally bought me some, and I realised I had been missing out big time!