Homemade traditional Scottish tablet takes time to make but it’s so worth mastering – it is incredibly sweet, crumbly and melts in your mouth.
Learn how to make delicious Scottish tablet recipe with my easy-to-follow step-by-step instructions!
Tablet is the sweetie of my childhood – one bite and I’m instantly reminded of the “sweetie lady” – a lovely woman who used to go around houses selling her homemade tablet and fudge.
Her tablet was amazing – almost tooth-achingly sweet with a slightly grainy texture but melted in your mouth. Eating just one piece was impossible.
Sadly I never got to find out the lady’s name, so her identity remains a mystery.
For years I tried (in vain) to re-create the sweetie lady’s tablet using various recipes, but all I ended up with was numerous burnt pans of sugar. But I persevered and this is the result.
Want to try more Scottish recipes from my childhood? Check out my Drop Scones (Scottish Pancakes), Scottish Shortbread, Empire biscuits, Scottish Steak Pie, Dundee Cake and Treacle Scones recipes.
what is scottish tablet?
Tablet is a traditional Scottish sweet (candy). It looks like fudge, but has a different texture – while fudge is creamy and dense, tablet is fimer with a slightly grainy texture that melts in your mouth. It’s very sweet – try not to think about the amount of sugar the recipe calls for! And remember that this recipe makes a lot of tablet!
Want to know the number one most important thing to remember when making tablet? it needs your undivided attention.
If the phone rings, don’t leave the pan on the hob to answer it, even if you think you’ll only be a few seconds.
ingredient list
Keep scrolling to the bottom of this post to find a printable recipe card with ingredient amounts and detailed instructions!
- white sugar. You need a LOT of sugar to make tablet. Good old granulated sugar is fine, but you can also use caster sugar. Please remember that tablet is eaten in tiny little squares and you certainly couldn’t eat very much in one sitting, so try not to let the sugar content put you off making it!
- Butter. Either salted or unsalted is fine. I’ve used both and if I’m honest I’ve never noticed that much of a difference. Please, please please don’t use anything other than proper, real butter.
- Full fat milk is an essential ingredient in Scottish tablet. Semi-skimmed will work if that’s all you have, but full fat milk is far better. Please don’t even think of using skimmed milk.
- Condensed Milk – not to be confused with evaporated milk which is much thinner and would not work!
- Optional flavourings – You could add 1 teaspoon of pure vanilla extract or a tablespoon of whisky!
equipment list
- A large saucepan – don’t use a small pan or the tablet will bubble up and make a mess all over your hob!
- set of scales to measure the ingredients – I wouldn’t advise using cups when making tablet
- wooden spoon
- Baking tray measuring 9×11 inches (22x27cm) (9×12 inches is also fine)
- baking parchment to line the baking tin
- optional but highly recommended – sugar thermometer
- also optional – electric hand or stand mixer
HOW TO MAKE TRADITIONAL SCOTTISH TABLET
Step 1 – Melt the butter over a low heat in a large, heavy-bottomed saucepan. Once the butter has melted, add the sugar and milk. Allow the sugar to slowly dissolve, stirring occasionally.
Do not rush this step. All the sugar crystals must dissolve so you don’t end up with very grainy, “bitty” tablet. Tablet has a slightly grainy texture in general, but if you bite into a piece and feel sugar crunching between your teeth, you know the sugar hasn’t been given enough time to dissolve properly! If it’s been made correctly, it should melt in your mouth.
Step two – When the mixture has completely melted and there are no grains of sugar remaining, add the condensed milk and slowly bring to the boil, stirring all the time.
The mixture will start to bubble quite furiously – don’t be alarmed! Keep stirring so it doesn’t catch on the bottom of the pan and burn. You will inevitably get little brown bits, but keep stirring as though your life depends on it.
Step three – This is where you’re going to get a bit of a work out! That’s if you don’t use a mixer, of course. As soon as the tablet comes off the heat, add vanilla extract, if using (or whisky if you like!) and beat it like mad for about 10 minutes until the mixture starts to visibly thicken and turn slightly “grainy”. Using a hand held electric mixer or stand mixer will make this step slightly quicker and easier.
I know it goes without saying, but PLEASE be careful when making tablet. The mixture is ferociously hot!
what is the correct setting temperature for tablet?
The setting point for tablet is 120C. If you have a sugar thermometer, by all means use it – it takes the guess work out of when you need to take the mixture off the heat!
Do bear in mind that it can take up to 15-20 minutes for the tablet to reach the correct temperature. Please don’t be tempted to turn up the heat or the sugar will burn and you’ll have to throw the whole lot away.
If you don’t have a thermometer, then you can drop a piece of the mixture in a glass of cold water – if it sticks together and forms into a ball shape, then it’s ready.
If you scrape down the bowl with a spatula, the mixture should be thick enough to stick to the spatula (see picture below as a visual guide.)
Step four – As soon as the mixture has thickened, pour it into a greased and lined baking tin measuring 9×11 inches, or 22x27cm.
how to cut tablet
Now all you need to do is leave the tablet to set (about 20 minutes) before scoring into squares with a sharp knife.
You don’t have to do this, but if you wait until the tablet sets completely until cutting it will shatter and you won’t get nice neat squares, as illustrated in the photos below!
If you find yourself with lots of little shards and small pieces of tablet, then save them! It’s the perfect excuse to make my no bake Scottish tablet cheesecake recipe.
So that’s how you make the perfect tablet – it’s not difficult but it demands your full attention!
However, the end result is totally worth it. Following my instructions will give you perfect tablet that your family and friends will beg you to make time and time again!
faqs
Is tablet the same as fudge?
Although tablet and fudge are made in a very similar way, fudge is much softer than tablet. Tablet sets a little firmer than fudge and has a slightly grainier texture.
Why is my Scottish tablet not setting?
If your tablet hasn’t set, then it probably didn’t reach the correct temperature while cooking. The tablet needs to boil for a good 15-20 minutes to reach setting point. This is why I highly recommend using a sugar thermometer – it will really help take the guess work out of wondering if your tablet will set properly.
Can i reboil tablet if it hasn’t set?
As long as you don’t wait too long, yes. If your tablet hasn’t set, scrape it into a saucepan and reboil to setting point. I’ve had to do this once or twice in the past – I was so glad I didn’t throw the mixture away!
How long does homemade tablet last?
Ages! Since sugar is a natural preservative, tablet will last for a while! Stored in an airtight tin, it will keep well for at least two or three weeks.
Can you freeze it?
Yes! Store the completely cold tablet in a freezer suitable box or bags and freeze for up to five months. Defrost the tablet at room temperature before eating – you wouldn’t want to lose a tooth!
did you make this recipe?
If you make my tablet recipe, I would love it if you shared a picture on my Facebook or Instagram page. Alternatively, if you have any questions, please leave me a comment below and I’ll do my best to help.
Looking for more Scottish recipes?
- Scottish Cranachan
- Tattie Soup
- Mince and Tatties
- Haggis neeps and Tatties cottage pie
- Vegetable Scotch Broth
- Cullen Skink
- no bake peppermint slice
Homemade Scottish Tablet Recipe
Yield: About 24 pieces
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
An easy step by step recipe for homemade Scottish tablet - an old fashioned, crumbly sweet treat!
Ingredients
- 125g salted or unsalted butter, NOT margarine
- 900g - really! granulated sugar
- 250ml whole milk
- One 397g tin condensed milk
- 1 teaspoon vanilla extract (optional)
Instructions
- Grease a 9x11 inch (22x27cm) OR 9x12 inch tin with a little butter and line the base and sides with baking parchment. Set aside.
- Melt the butter in a large, heavy-based pan over a low heat. Tip in the sugar and milk and keeping the heat low, allow the sugar to dissolve, stirring occasionally. When everything has melted together and there are absolutely no grains of sugar left, add the condensed milk and slowly bring to the boil, stirring constantly.
- If you have a sugar thermometer, the setting point is 120c/248F. Otherwise, keep a cup of cold water by the side of the hob. To test the tablet, drop a small piece into the water. If it forms into a soft ball, it's ready.
- Now for the part where you'll need muscle power - take off the heat, stir in the vanilla extract, if using and beat vigorously for about ten minutes, or until the tablet is thicker and slightly grainy in texture. You might prefer to use a hand held electric or stand mixer for this step! It's slightly quicker and will save you from getting sore and tired arms!
- Tip the mixture into the lined tin and smooth out as best as you can. I find a silicone spatula is the best tool for this job.
- Leave the tablet set and cut into small squares.
Notes
Yes, Scottish tablet contains a LOT of sugar! But it's for a once in a while treat. Just as long as you don't eat the whole batch! 😉
For Whisky tablet, add one tablespoon of your favourite Whisky (in place of the vanilla extract).
The mixture will be extremely hot, so please be careful!
STORAGE
Homemade tablet will keep at room temperature in an airtight container for at least 2 or 3 weeks.
Tablet can be frozen. Defrost at room temperature before serving. Please note that freezing will slightly change the texture of the tablet, but it will still taste good.
Nutrition Information:
Yield: 24Serving Size: 1 piece
Amount Per Serving:Calories: 214Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 26mgCarbohydrates: 47gFiber: 0gSugar: 47gProtein: 2g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
