Ingredients
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600 g Caster Sugar
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200 g Butter
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100 ml Milk
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1 tbs Vanilla Extract
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150 ml Condensed Milk
Directions
Scottish Tablet or ‘Taiblet’, in Scots, is a traditional Scottish confection made from sugar, butter and condensed milk. It can also be found under the name of the ‘Swiss Milk tablet’ since condensed milk is sometimes called Swiss Milk.
Usually, it is flavoured with vanilla, and sometimes whiskey and nut pieces. However, whatever that goes into it, the tablet is a sugar bomb.
It is not officially known from where Scottish Tablet originates. However, the first record of it dates back to the early 18th century from The Household Book of Lady Grisell Baillie. As is the case with other recipes in old cookbooks, this one is quite modest. It consisted only of sugar and cream.
It is sometimes mistakenly considered that Tablet is some kind of fudge. However, there are significant differences in the texture and ingredients. Unlike fudge which is much softer, Tablet has grainier and brittle texture.
A very similar to Tablet are Sucre à la crème from Quebeck, Borstplaat from the Netherlands and Barfi from India.
Steps
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1
Done
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In a pot heat the milk and add the butter. Mix until butter is dissolved in milk. |
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2
Done
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Add condensed milk and caster sugar. Bring to boil but mix all the time to avoid sugar get burn. |
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3
Done
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After 5 minutes reduce the temperature and simmer for 15-20 minutes until it turns dark and do not get brown thick mixture, caramel-coloured. Mix all the time, because sugar can easily burn. |
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4
Done
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When the mixture is almost done, add the vanilla extract. |
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5
Done
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Remove from the heat and whisk for few minutes until you get stiff and gritty mixture. |
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6
Done
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Pour the mixture into a flat tray which was greased with butter before. Make sure the thickness of the mixture is 1-1.5 cm, not more. |
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7
Done
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Leave 1 hour to cool and cut into cubes of 2-3 cm or one inch. |
