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Scottish Tablet Fudge
A traditional Scottish confectionery, tablet is a hard, crystalline sugar candy with a distinct grainy texture, sweeter and firmer than fudge. This recipe offers a delightful balance of sweetness and a satisfying bite.
🧂 Ainekset
- 500 g Granulated sugar
- 125 g Butter
- 150 ml Milk
- 1 can (397g) Sweetened condensed milk
- 1 tsp Vanilla extract
👨🍳 Ohjeet
- 1
Grease and line a shallow baking tin (approx. 20x20cm) with parchment paper.
- 2
In a heavy-bottomed saucepan, combine the granulated sugar, butter, and milk. Heat gently, stirring until the butter has melted and the sugar has dissolved.
- 3
Bring the mixture to a rolling boil over medium heat. Stir constantly to prevent sticking.
- 4
Continue to boil for about 15-20 minutes, stirring frequently, until the mixture reaches the soft ball stage (116-118°C or 240-245°F on a sugar thermometer). Alternatively, test by dropping a little into cold water; it should form a soft, pliable ball.
- 5
Remove the pan from the heat and stir in the sweetened condensed milk and vanilla extract.
- 6
Beat the mixture vigorously for a few minutes until it starts to thicken and lose its gloss. This is crucial for the crystalline texture.
- 7
Pour the mixture into the prepared tin and spread it evenly. Do not stir or smooth it too much after pouring.
- 8
Allow to cool completely at room temperature for several hours, or until firm. Do not refrigerate.
- 9
Once firm, cut into squares or diamonds. Store in an airtight container.
💡 Ammattilaisvinkit
- ✓Use a heavy-bottomed pan to prevent scorching.
- ✓Accurate temperature is key for the correct texture. A sugar thermometer is highly recommended.
- ✓Beating the mixture after removing from heat is essential for the characteristic grainy texture of tablet.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a few drops of food colouring for a festive look.
- Incorporate chopped nuts like almonds or hazelnuts for added texture.