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–+ servings
A plate of classic Scottish tablet pieces on a wooden board, with more tablet scattered around and some wrapped in a clear bag tied with a black ribbon.

Scottish Tablet

Lori Lynch
This traditional Scottish Tablet recipe uses just four ingredients to create the classic Scottish bake and sweet treat. Whisked whilst boiling until thickened, it sets into firm, crumbly pieces with a rich buttery flavour and melt-in-the-mouth texture.
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Prep Time 30 minutes
Refrigeration 6 hours
Total Time 6 hours 30 minutes
Course Cakes, christmas, Dessert, Party Food, Snack
Cuisine Scottish
Servings 48 Servings
Calories 95 kcal

Equipment

  • 1 large saucepan
  • 1 cooking/sugar thermometer
  • 1 whisk
  • 1 9 x 12-inch baking tin
  • 1 heatproof spatula or spoon
  • baking paper

Ingredients
  

  • 900 g caster sugar
  • 125 g salted butter
  • 1 can of condensed milk 397g
  • 350 g whole milk
  • 1 tsp vanilla extract optional
  • ¼ tsp salt optional

Instructions
 

  • Line a 9" x 12" baking pan with baking paper.
  • Get a whisk ready - put it next to where the tablet will be cooking. You’ll also need a thermometer and spatula to hand too, as once you start the process you cannot step away from the pan.
  • Place all ingredients (900 g caster sugar, 125 g salted butter, 1 can of condensed milk, 350 g whole milk and optional ingredients if using: 1 teaspoon vanilla extract and ¼ teaspoon salt) into a large pan, place on the hob and bring to a boil on a high heat, stirring all the time.
  • Once you reach a boil, turn the heat down to medium-high and continue to stir, whilst checking the temperature periodically.
  • Keep stirring the mixture until it reaches 120°C (250F), and as soon as it reaches temperature, take it off the heat immediately and start whisking the mixture in the pan.
  • Whisk the mixture until it starts to thicken and darken in colour. Once the mixture starts to stick to the sides of the pan, pour it into your lined tin and quickly spread it to the edges.
  • Score the mixture into 48 pieces and leave to cool for a minimum of 6 hrs, but ideally overnight.
  • Break the tablet into chunks and enjoy.

Notes

Get everything out before you begin. Once this tablet starts cooking, you're not walking away from it to hunt through a drawer for your whisk!
Pan size matters: The mixture bubbles up considerably as it boils, so don't choose a pan that only just holds the uncooked ingredients.
Don't leave the pan: The mixture needs to be stirred continuously while cooking to prevent it catching and burning.
Temperature: Cook the mixture to 120°C (250°F) and remove it from the heat as soon as it reaches temperature.
Whisking: The mixture won't set while you're continuously whisking it. Keep going until it thickens, darkens and begins sticking to the sides of the pan.
Reboiling: If necessary, the tablet mixture can be returned to the pan and reboiled.
Safety: The tablet and saucepan retain heat for a long time. Once poured into the tin, leave the mixture alone to cool and take particular care around children.
Setting: Allow at least 6 hours, but ideally leave the tablet overnight before breaking it into pieces.

Nutrition

Calories: 95kcalCarbohydrates: 19gProtein: 0.3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 20mgPotassium: 12mgSugar: 19gVitamin A: 77IUVitamin C: 0.001mgCalcium: 10mgIron: 0.01mg
Keyword scottish tablet, scottish tablet recipe, tablet recipe
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