Scottish Tablet - A Traditional Treat
Dear Diary,
When I first came to Scotland and a friend gave me some delicious sweets, I made the mistake of calling them fudge.
How dare I …
There are many things we do differently here in Scotland, so of course, we also have our own variation of “fudge”.
A superior product (their words, not mine) - the Scottish tablet.
And yes, even I have to admit that there’s a difference between fudge and tablet.
Fudge vs tablet
The basic ingredients are more or less the same. Butter, sugar and some sort of milk.
The difference is, however, that the tablet is boiled to a much hotter point. Until you reach a caramel-like point.
The result - Scottish tablet is much firmer and crumblier. The texture is a bit like sand, and it melts in your mouth.
Fudge also comes in different flavours, whereas tablet stays true to its single caramelised and buttery flavour.
A short tablet history
Its origins date back to the 18th century, making it one of the oldest sweets in the country.
One of the earliest documented recipes was found in The Household Book of Lady Grisell Baillie. The traditional recipe only uses sugar and cream.
Nowadays, it’s often served at weddings and other holidays, including Christmas and Hogmanay. It’s also the perfect homemade gift.
How to make Scottish tablet
Combine granulated sugar, butter and milk in a pot.
Slowly heat the mixture until the sugar is completely dissolved.
Add sweetened condensed milk and bring to a boil. It is important to stir constantly, using a wooden spoon.
Keep boiling until it gets a caramel colour and reaches a soft-ball stage, where a drop of the mixture in cold water forms a soft ball.
Remove the mixture from the heat.
Beat it until it thickens.
Pour onto a lined baking tray or into a greased pan and leave to cool.
Cut into small squares.
You can find a simple recipe here.