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It was called “Tablet”, which explained absolutely nothing about what it is, so I didn’t exactly rush out and try to find some. I like to transfer the melted butter, milk, and sugar mix to the pan to finish the recipe because I think it gives it a better taste.
It’s often present in hotels/B&B’s as a treat on the tea tray, and there are lots of variations to be found, like Tablet Ice-cream and Tablet Cheesecake. The mixture will begin to darken when it’s ready, but that’s not exactly a clear instruction. As with fudge, there are some tests you can do to see if you’ve got it to the right temperature, although you will just get to know that it’s right if you make it a few times (and why wouldn’t you?).
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However, having now lived in Scotland for years, I have to say I’m most partial to Scottish Tablet! It’s become a part of my life here. When I try and explain it to people who’ve never heard of it or tasted it, I usually compare it to fudge, and I have heard it called Scottish fudge before, although it has a medium-hard texture rather than soft as a fudge usually does. I tend to weigh ingredients on the scales when I bake, but you can also measure it out in cups if that’s what you prefer.
Other essences, like the floral ones, can be added near the end once removed from the heat and just before you beat it.However, it’s also really fun to make your own Scottish Tablet. It can be temperamental (we’ll get to that with all our tips below!), but it’s worth giving it a go. Especially if you don’t have access to Tablet where you live. Chocolate would completely change the taste, but you could add some cocoa powder to the recipe if you want to give it a go.
Traditionally this was done with a wooden spoon, and that’s how I’ve always done it too, but I know some people do use an electric beater as well.I also realised we have something really similar in New Zealand called Russian Fudge (although I can’t seem to find any reason why it’s called that, and all recipes seem to originate in New Zealand). It’s essentially the same but with Golden Syrup added to it as well. Margaret always melts the butter, sugar, and milk together in the microwave, and I find that much easier to do that. Your tips were so helpful! I used powdered (confectioners) sugar, dissolving in the microwave and it worked beautifully. Thank you! Reply
As well as these suggestions, you could experiment with other spirits such as Rum or Baileys. Add these in the same way as whisky above. But I have to say the homemade stuff has always been better than the shop-bought kind because it doesn’t need preservatives or any substitution for milk products.To be perfectly honest, I hadn’t heard of traditional Scottish Tablet before I came to Scotland, but I’m really glad I’ve heard of it now! Tablet is a wonderfully tasty, sugary, sweet (or candy) with a slightly grainy texture that melts in your mouth.
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