Today’s mission, to bake something I’ve never made before in my life. Well I’ve never made fudge, let alone tablet. Both of which should be false as I love fudge and i’m a quarter Scottish. At least my mum (she’s on the Scottish side) perked up as soon as she put a piece in her mouth, apparently it was a blast from the past. She quickly announce it was “perfectly made tablet” and then proceeded to have another piece. The only problem with Scottish Tablet is that for people with a normal sweet tooth level, it’s hard to have more than one piece without a considerable break in between. It’s 97% sugar after all.
If we’re going to be totally honest, I didn’t know what tablet was until today. What I do know is that non-traditional methods of fudge making and a candy thermometer are absolutely necessary when making Scottish Tablet. You’ll find that in order to make fudge you will have to lower the temperature by 3 degrees and beat madly with a wooden spoon.
Tablet is a medium-hard confection, has been allowed to crystalize (somewhat) and is very brittle compared to it’s fudgey counterpart. It has a gorgeous way of completely melting in your mouth though and has a bit more bite to it which I feel makes it all the more moorish.
Traditionally Scottish people used vanilla, whisky or nuts to flavour the tablet with so the vanilla could be swapped out for the same quantity of whisky. A half cup of nuts could also be added if you rolled that way. Personally i’d use chopped pecans, mmmmm.
Adapted from Ideas Magazine
- 800g sugar
- 300ml milk
- 75ml golden syrup
- 1 can condensed milk
- 50g (55ml) butter
- 5ml vanilla essence
Grease and fully line two 20cm square tins. Set aside.
Heat the sugar, milk and a pinch of salt together in a saucepan over a low heat. Stir to dissolve the sugar. Brush down the sugar crystals from the sides of the saucepan with a little water. Once the sugar has dissolved, add the remaining ingredients except for the essence and allow the mixture to come to the boil.
Reduce the heat and simmer gently, stirring occasionally until the mixture reaches, and slightly goes past, soft- ball stage (116°C). Test by dropping a little of the mixture into cold water. It should form a soft ball.
Remove from the heat and leave the mixture to cool down for a minute. Add the essence and then beat with electric hand beaters on medium for about 30 seconds.
Pour immediately into tin and set aside to cool for 5 minutes before using a butchers knife to score the tablet. Score about 3/4s of the way down. Allow to cool completely. Brea into squares or leave as a whole block. Store in an airtight container.