This may not seem like much to you my dear readers, but to me it is phenomenal! I have at long last, at LONG last, succeeded in making tablet!
One of the first posts on Cakeyboi was my failure at making tablet. And to be honest, I have tried before then and a few times since. With no luck. Armed with yet another recipe I found online and with a couple of tweaks, tablet was finally made.
For those not in the know, tablet is a treat, Scottish in origin, which lies somewhere near fudge and toffee on the confectioner line up. Yet, it’s not chewy or brittle like some toffees, nor is it as soft as fudge. It’s sort of crumbly with a vanilla, sweet, buttery taste. Having said this, the recipe I followed did not use butter, so maybe it’s not real tablet, but it certainly tasted like it and has the same texture.
This is definitely for the sweet of tooth. Once tried, you will be a convert. The recipe involves boiling sugar to very high temperatures, so if you are scared by the thought of molten lava, maybe get someone else to make it for you…
453 grams of sugar (or 1lb)
120 ml milk
397 grams (small tin) sweetened condensed milk
½ teaspoon vanilla extract
(adapted from All Recipes)
Line an 8”x8” baking tin with foil and grease very lightly. Set aside.
In a large pan place the sugar and 120ml of milk, heat slowly until the sugar has dissolved. Add the tin of condensed milk and bring this to the boil, keep it boiling for 15 to 20 minutes. The mixture will start off a very pale golden colour and turn amber during the process. Don’t stir either when boiling, just keep an eye on it. A good tip I have learned, if you are concerned about something boiling over in the pan, place a wooden spoon, or other utensil across the top of the pan. For some reason, this prevents whatever is cooking from boiling over. Works for me anyway!
The mixture will have become darker as I said and will appear thicker. Add the vanilla (careful as it will bubble severely).
Remove from the heat and with a balloon whisk, beat the mixture (carefully, molten lava everywhere = not good). Beat it hard and fast for at least 5 minutes. I broke my whisk doing this FYI. The mixture will become even thicker and lighten slightly in colour again. I knew it was ready when I saw wisps of the mixture on the side of the pan crystallise. Pour into the prepared pan and allow this to cool for 10 minutes before scoring the mixture into pieces, with a knife. Actually, I didn’t do this, so when it came to breaking it up, my pieces were sort of haphazardly shaped! Allow this to cool completely, at least 4 hours. The bottom of the pan should not be remotely warm, and then you will know it is ready. Remove from the pan with the help of the foil and cut into the pre-scored pieces.
There you have Scottish Tablet. It’s a sweet and comforting treat, which is a nice alternative to toffee or fudge. And goes great with a cup of coffee. To be honest, I have found tablet making a very perplexing process, and have luckily hit on a recipe (with my own tweaks) which works for me. I hope it works for you too!