Scottish Tablet has a long history, first noted in The Household Book of Lady Grisell Baillie in the early 18th century. The traditional recipe used just sugar and cream.
Most commercially available Scottish tablet use fondant instead of the milk products and add preservatives to prolong shelf life.
Tablet is occasionally referred to as Scottish or Scots tablet or as Swiss Milk tablet, since some people call condensed milk “Swiss Milk”.
For most Scots, tablet is their favourite sweet, especially when home-made. Scottish Tablet is a traditional mid afternoon or after dinner sweet served with a cup of tea and graces many a Scottish wedding or function as the finale to a special meal.
What is Scottish Tablet?
Tablet is a medium-hard, sugary confection from Scotland, usually made from sugar, lashings of condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallise.
Scottish Tablet Fudge – The misconception
Some people will try to tell you that tablet is a form of fudge and some call it Scottish tablet candy, however, proper tablet aficionados will tell you that there is a clear difference in texture between tablet and fudge. Fudge tends to be softer, while tablet has a grainier and more brittle texture and is somewhat addictive for those that have a sweet tooth.
Us Scots remember when our Grandmothers used to make it and getting given a spoon full of condensed milk as a treat on the side.
Scottish Tablet Flavours
We sell a variety of Scottish tablet, including traditional Scottish tablet, whisky Tablet and Scottish tablet with other delicious flavours. A great Scottish gift!
Why not try some at home?
Scottish Tablet Recipe
Line a baking tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don’t let the water boil). Tip in the sugar and dissolve, stirring often.
Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.