Scottish Tablet (Crumbly Butter Sweets)
Why this recipe works
- Classic tablet texture: Boiling the mixture to 116°C (240°F), then beating it until matte, encourages fine sugar crystallisation for the firm, crumbly finish tablet is known for.
- Buttery caramel flavour: Butter, whole milk and condensed milk give the sweet a rich dairy base, while the boiling stage develops gentle caramel notes.
- Keeps well: Once fully set, the squares store neatly in an airtight container at cool room temperature, making them useful for gifting or serving over several days.
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Timing notes
- Set up before boiling: Grease the tray, clear space for beating and have the thermometer ready before increasing the heat; the mixture needs attention once it starts to boil.
- Cool completely before cutting: Let the tablet set fully at room temperature before turning it out. Cutting too early can give soft edges and uneven squares.
Common mistakes
- Scorching the base: Use a heavy-based saucepan and scrape the base and corners frequently, especially once the mixture thickens and bubbles vigorously.
- Stopping the beating too soon: The mixture should lose its gloss, thicken and fall from the spoon with some body. If poured while still shiny and fluid, it may set too soft.
- Storing it in the fridge: Refrigeration can make tablet sticky. Keep it airtight at cool room temperature whenever possible.
Ingredient notes
- Use caster sugar: Caster sugar dissolves more readily than coarser sugar, helping the mixture become smooth before it reaches a boil.
- Whole milk matters: Whole milk supports the rich, creamy flavour. A milk-and-cream blend can make the tablet taste even more buttery.
- Salt balances the sweetness: A small amount of fine sea salt keeps the flavour rounded without making the finished sweet taste salty.
Authenticity notes
- Beaten, not just boiled: Scottish tablet is defined by the vigorous beating after boiling, which creates its crumbly, melt-in-the-mouth texture rather than the smooth softness of fudge.
- Serve in small squares: Tablet is intensely sweet, so it is typically cut into small pieces and served with tea or coffee.
Equipment you'll need
Ingredients
Instructions
- Lightly grease a baking tray and set it aside. Have a thermometer ready, and clear a space for beating the tablet once it reaches temperature.
- Put the butter and milk into a large saucepan over low heat and warm until the butter melts. Stir in the caster sugar, condensed milk, and salt, and keep stirring until the sugar has dissolved and the mixture looks smooth.
- Increase to a steady medium heat and bring to the boil, stirring frequently and scraping the base and corners of the pan. Continue boiling until the mixture reaches 116°C (240°F), adjusting the heat so it bubbles vigorously but does not scorch.
- Remove from the heat and stir in the vanilla extract. Let it stand for 2 minutes so the bubbling settles slightly.
- Beat the mixture vigorously with a wooden spoon or whisk until it thickens, turns matte, and starts to hold its shape as it falls from the spoon. This can take 5 to 10 minutes; stop as soon as it looks grainy and loses its gloss.
- Quickly pour the tablet into the prepared tray and level the top. Leave at room temperature until fully set and cool.
- Once set, turn out and cut into small squares. Store airtight to keep the texture crumbly.
Recipe notes
Tips
- Use a heavy-based saucepan and keep the heat steady; tablet scorches easily once it starts to thicken.
- If you do not have a thermometer, test a little mixture in cold water; it should form a soft ball that flattens between your fingers.
- This sweet is very hot when boiled; keep children away from the hob and take care when beating and pouring.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
- Replace Whole milk with milk-and-cream for a richer, more buttery tablet.
Storage
- Refrigerate up to 7 days
- Store in an airtight container at cool room temperature for up to 7 days. Avoid the fridge if possible, as it can make the tablet sticky; if it does go sticky, leave it uncovered for a short time at room temperature to dry slightly.
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Recipe overview
- Servings: 24 pieces
- Total time: 1h (30min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Milk
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