Scottish Tablet

💡 Pro Tips:

• Use a heavy-bottomed saucepan—prevents scorching.
• Don’t stir once boiling—crystals ruin texture.
• A candy thermometer is helpful (target: 240°F / 116°C), but not required.

Step-by-Step Instructions (Crumbly, Buttery, Foolproof)

1. Combine & Melt

• In a heavy saucepan, combine sugar, condensed milk, and butter.
• Heat over medium-low, stirring constantly, until butter melts and sugar dissolves (~5 mins).

2. Boil Without Stirring

• Bring to a gentle boil. Once boiling, stop stirring.
• Let simmer 15–20 minutes, swirling pan occasionally, until mixture reaches 240°F (soft-ball stage).
  → No thermometer? Drop a bit into cold water—it should form a soft, pliable ball.

3. Beat Until Thick & Grainy

• Remove from heat. Stir in vanilla (if using).
• Let cool 5–7 minutes (until ~220°F / just warm to touch).
• Beat vigorously with a wooden spoon or hand mixer for 5–10 minutes, until thick, pale, and slightly grainy (like wet sand).

4. Pour & Set

• Immediately pour into a greased 8x8-inch pan (or lined with parchment).
• Smooth top with a spatula.
• Let cool at room temperature (do not refrigerate—it gets too hard).
• Once cool, score into squares or break into rustic shards.

What Makes Tablet Different?

The beating after cooking is what gives tablet its signature texture—crisp-crumbly yet rich.

Serving Suggestions

• ☕ Classic pairing: With strong black tea or coffee
• 🥄 After-dinner treat: On a dessert platter with shortbread and whisky
• 🎁 Gift idea: Wrap in parchment paper and twine—label “Scottish Tablet” for charm
• 🥛 For kids: Serve in tiny squares as a special sweet

Storage Tips

• Room temperature: Keeps 2–3 weeks in an airtight container (with parchment between layers).
• Do not refrigerate—becomes too hard.
• Freezing? Not recommended—texture changes.

Troubleshooting

• Too hard? → Overcooked or cooled too fast. Next time, pull off heat at 238°F and beat longer.
• Too soft? → Undercooked. Boil 2–3 mins longer next batch.
• Grainy in a bad way? → Sugar crystallized. Ensure pan is clean, and don’t stir while boiling.

❤️ The Heart of the Recipe

Scottish Tablet isn’t just candy—it’s a taste of heritage, often made by grandmothers (“grannies”) in farmhouse kitchens, stirred with love and served with pride. It’s the kind of treat that sparks stories, memories, and quiet contentment.

So measure that sugar, open that tin of condensed milk, and stir with care. Because the best sweets aren’t flashy—they’re simple, buttery, and made to be shared.