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Browse our collection of cooking guides. View All. Petit four easy Serves20 45 minutes. Discover more:. Scottish Recipes Fudge Recipes.

Share recipe. Related recipes. Easy Christmas cake chocolate fudge. Karen Burns-Booth. Helen Best-Shaw. Tablet 80ml of milk 60g of butter g of caster sugar g of condensed milk.

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Tablet 80ml of milk 60g of butter g of caster sugar g of condensed milk. Sign up to our newsletter now. To begin, place the milk and butter in a deep heavy-bottomed saucepan over a medium heat and bring to the boil.

Remove from the heat and quickly add the sugar. Return to the heat and when the sugar has completely dissolved, add the condensed milk. Return the whole mixture to the boil then turn down the heat and reduce to a simmer.

Keep stirring to prevent the mixture from catching on the bottom of the pan. Cook for 10—15 minutes, or until golden in colour. Remove from the heat and beat with a spoon until the mixture thickens, then pour into a lined 20cm square tray or shallow baking tin, and leave to set.

Cut into squares to serve. You may also like Tablet. How to make fudge. How to make Cullen skink. Chocolate fudge.

Easy vanilla fudge. Peanut butter fudge. Clotted cream fudge. Creme egg fudge. Request a booklet. Get Notifications. You then add in the sweetened condensed milk and over medium heat, stirring often you let it bubble away for 20 minutes.

Thickening and deepening the colour to a rich caramel. You then pour it into your prepared tin and allow it to set, preferably at room temperature for several hours until it has fully set.

To speed it up you can place it in the fridge but bring it back up to room temperature before trying to cut it into cubes. This confection has such a sweet almost toffee flavour and a small amount goes a long way, traditionally its served after dinner with coffee, and trust me it goes wonderfully with a lovely cup of coffee.

And it would be a lovely unusual treat to serve your guests at a dinner party after all after dinner mints are so last week!!!

And bagged up in little cellophane bags and tied with a pretty ribbon bow this would make a lovely hostess gift or a gift for your teacher, neighbour or a nice homemade birthday present.

Or placed into a nice tin and gifted to a friend or loved one. Made this and it turned out well. I think I beat it a little too long because it was almost too hard to spread out.

Good subtle flavor. I prefer a more pronounced flavor. I am sure it will be fantastic with the brown sugar. Hi Emma, I was wondering if you or anyone you know have ever tried making tablet in a slow cooker before?

I made chocolate fudge tin of condensed milk and g chocolate in the slow cooker earlier and although it was super tasty, it was rather chewy and I prefer a much more crumbly texture.

I went on the hunt for a crumbly fudge and happened upon your tablet recipe! Well I live in North Devon haha!

Small world. Though I could be wrong. Pour it into a heavy bottom pan and bring it back up to a boil and follow the instructions from there. Good luck if you do decide to give it a go.

It could be one of two things or maybe a combination. Or maybe a little bit of both. If you still have it you can try returning it to the heat and bringing it to the boil and let it bubble away for another 5 minutes.

Keep stirring! Then beat it for a few minutes off the heat and pour it into a pan and see if it sets. Waste not, want not!

Oh you have brought back memories of over 60 years ago when my Dad would make Scottish Tablet. I remember him putting a little cold water in the bottom of the sink and he would put the pan in there and whip the mixture vigorously with a wooden spoon to thicken, and we would then wait for it to be ready!

Thanks for the memory! Hi Emma. I discovered Scottish tablet while in Scotland last month; and, I was instantly addicted.

They all have similar ingredients, although with different measurements. BTW, thanks for providing American measurements. Hi Janice, I asked my Mother-in-Law why regular milk was used in the recipe and less butter than other recipes.

Unfortunately, all she could tell me was that was the way her mother made it. But she had a feeling it was because butter was scarce as they grew up on a very remote island in the Scottish Orkneys.

So I guess it was just a case of working with what they had. Is it burning? What have I done wrong? Otherwise looks good and smells amazing already!

Hi Sarah, I am sure you have done nothing wrong. Tablet can be a bit tricky at times. The small dark flecks could just be where the bottom of your pan is getting really hot which can not be helped and some of the sugar is becoming over caramelised.

I am sure it will not effect the over all flavour. A heavy bottomed pan is always favoured when making any kind of confection because of the prolonged heat that its exposed to.

Also just keep stirring away during the cooking process to keep all the ingredients moving and help prevent them from sticking to the bottom of your pan.

I hope your tablet tasted amazing. Hi Emma The little dark bits are indeed caramelized sugar. I also feel salted butter gives a better taste to unsalted.

Hi Neil, I like the idea of using salted butter, I shall have to give that a go next time I make it. I am yet to try any flavoured tablet but you have inspired me to give it a go.

Merry Christmas. I am fond of sweets, so I wanted to give this recipe a try. Seeing the picture, I thought it is some Indian sweet but it turned out to be a Scottish sweet to my surprise.

I want to ask that is the sweetened condensed milk added once the mixture reaches a boil? I also added 2 tablespoons of light corn syrup in boiled water which helped the sweet to set better.

Hi Corrie, sorry for the late reply! Somehow it slipped me by. You add the condensed milk once the sugar has fully dissolved.

You bring it to a boil once added. A Scottish tablet seems like an awesome recipe which is a great treat for people with a sweet tooth, Emma!

What kind of milk do you usually use? Hi Agness, I usually use semi-skimmed UK name which is a half-fat cows milk. Traditionally it would have been a full-fat milk but I never have this in my house!

Never had Scottish Tablet — it sounds and looks like a delicious treat. Amazing that it has only 4 ingredients! Have a nice weekend, Emma!

Thanks, Miriam. Hi Martin, next time I am home I must try and hunt some down. I love homemade candy and the workout that you put into it while stirring is so worth it.

Your recipe for Scottish tablet looks amazing and I would love to try it. I have never heard of Scottish tablet before learning something new today but it sure does sound delicious!

If we made this to give as a gift, there would be one or two pieces left. Thanks, John. For something so sweet it really is hard to leave alone and is very easy to nibble on!

I guess I will have to try it myself! I wonder if my parents got to sample it when they lived in Glasgow? Looks perfect for the holidays!

Hi Liz, I am sure when they lived in Glasgow they would have had a chance at some point to try it. It is sold in every shop, raffled at every church fate and given as gifts amongst neighbours at Hogmanay New Year.

Sweet tooth is on full alert so this recipe would be perfect. I guess if we just have one little bite or two that is all you need. Perfect for a holiday gift too and love the fact this it has just a handful of ingredients.

Sharing, of course! For me one or two bits are ample, but my fella who is full blooded Scottish can devour much more.

At the beginning stir it a little but one the condensed milk is added stir it more often. I tried your recipe for Scottish tablet and am having some problems.

Hi Joyce, sorry to hear you are having problems. For the setting issue try giving it an extra 5 — 10 minutes on the heat and make sure you beat it very vigorously after it comes off the heat.

As for the grainy texture are you making sure all of the sugar is dissolved before reducing the heat in the first step. Also the vigorous beating before putting it in the pan can help smooth it out.

I did this one and it turned out great only thing i did different was I added vanilla extract just before I whisked it.

Thankyou for sharing your recipe. Oh my goodness! I made a batch of these this morning. I did cook mine a little longer but not but a few minutes.

Once it had cooled a bit I scored it and once it was cooled completely, turned it out on a cutting board and with the scoring, the pieces broke apart pretty easy.

Thank you so much for this easy and yummy Scottish treat! Hi Kaye, I am so glad you enjoyed the Scottish Tablet and I am sure your friends and family will love receiving this foodie gift for Christmas.

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed. Emma Emma, Scotland. On Bake Then Eat you will find recipes ranging from my fabulous Peanut Butter Cupcakes to more savoury treats like my picnic friendly cheese and onion rolls.

There are a plethora of cakes, tray bakes and breakfast dishes to name a few.

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