If you’ve grown up in Scotland then the chances are that you see Scottish tablet as the sweet treat comfort food that has the power to fix all frowns. In fact, even if you haven’t grown up in Scotland but you’re lucky enough to have a Scottish granny, the chances are you feel the same way.
We realised that we don’t actually know that much about the origins of tablet though, so we decided to do some digging on your behalf. And some sampling too, obviously.
What is Scottish tablet?
Some people will try to tell you that tablet is a form of fudge. However, proper tablet aficionados (and we have been doing a lot of sampling) 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. We realised that ‘grainier’ and ‘more brittle’ don’t usually sound like positives but in this case they most definitely are!
Tablet is usually made with condensed milk, butter and sugar. James Morton has a delicious recipe for tablet on our website.
What are the origins of tablet?
While we can’t be sure exactly when tablet was first produced in Scotland and who came up with the recipe, evidence does suggest that it goes back to at least the early 1700s. A book from this time, The Household Book of Lady Grisell Baillie mentions it, though at this time the recipe used sugar and cream.
Of course, since then, tablet has gone on to be immortalised by another Scottish culinary ‘influencer’, Maw Broon!
Is tablet made anywhere else outside of Scotland?
You may occasionally hear of tablet being called ‘Swiss Milk tablet’ but don’t worry – this doesn’t mean that tablet’s origins lie closer to The Alps. The ‘Swiss Milk’ part refers to a name that condensed milk is sometimes known by.
However, there are some recipes close to tablet that are traditional to other countries. Sucre à la crème is a popular sweet creation in Quebec, Canada. However, it does tend to be produced using cream and brown sugar rather than condensed milk and white sugar.
Latin America also has a version of tablet, Dulce de Leche en Tabla, while in the Netherlands there’s something close to it called Borstplaat. The latter can also be made using water rather than cream or condensed milk though – something that sounds like heresy to us at the dairy!
Making your own tablet
However you enjoy your tablet – and whether you keep it simple or add a nip of whisky or a sprinkling of nuts to it – we think you’ll find that our butter makes for a perfect batch.
We love tablet so much, we even decided to add it to our award-winning ice-cream range. Our Scottish Tablet and Vanilla ice-cream can be found in Tesco, Asda and Scotmid throughout Scotland and it’s delicious!
FAQs
More crumbly, buttery, melt-in mouth with a grainier texture that will leave you coming back for more. Often a wedding favour in Scotland or served with afternoon tea, a coffee shop in Aberdeen close to my mum's house serve their coffees with a chunk of tablet and I'll happily walk the hour + round trip to get my fix.
How long does a homemade Scottish tablet last? ›
Tablet is over 50% sugar and because sugar is a natural preservative, it means that if it is kept in an airtight tin and stored at room temperature, it can last for around 10 days. If you keep it in the fridge, however, it can keep for a few weeks!
Does Scottish tablet contain milk? ›
Ingredients: Scottish tablet is typically made with sugar, condensed milk, butter, and sometimes vanilla extract. Scottish fudge, on the other hand, often contains sugar, butter, cream, and milk, and may also include flavours such as chocolate or nuts.
Where did the Scottish tablet come from? ›
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. In our recipe we have substituted condensed milk and butter for the cream, as it has a tendency to burn when boiled.
When should I eat Scottish tablet? ›
A small piece after dinner can round off a meal beautifully, or a tiny square with your afternoon tea can turn a routine break into a special occasion. The beauty of this treat is in its richness; you don't need much to feel satisfied. But why stop at the traditional way? Scottish Tablet is incredibly versatile.
Can you set Scottish tablet in the fridge? ›
Remove the pan from the heat leave to cool for 5 minutes, then beat until set. Pour into the tin and leave to set fully in the fridge for 2 or more hours. Then remove from the tin and cut into squares.
Where do you store Scottish tablets? ›
Store Scottish tablet in an airtight container with pieces separated by wax paper or parchment paper. Keep it at room temperature for up to 10 days or store it in the refrigerator for 2 to 3 weeks. Scottish tablet may be frozen for up to 3 months.
What does a Scottish tablet taste like? ›
Think the sweetest fudge you've ever had, without the vanilla flavour, but more of a crumbly, melt-in-the-mouth texture. And multiple the sweetness by about a hundred. Then you're pretty close to what tablet tastes like!
Why is my Scottish tablet hard? ›
The most common reason for this is that you haven't taken your tablet to a high enough temperature when cooking it. The Scottish Tablet mixture needs to be not only boiling for a decent time (approx. 20 mins), it also needs to reach a very high temperature to ensure it will set.
What is the difference between Scottish tablet and fudge? ›
What sets tablet apart from fudge is its crumbly and grainy texture, often described as “melting in the mouth.” Unlike fudge, which relies on a different cooking process, Scottish tablet is prepared through a rapid boiling method (high temperature), resulting in a distinctive texture.
Some people will try to tell you that tablet is a form of fudge. However, proper tablet aficionados (and we have been doing a lot of sampling) 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.
Why is it called a tablet? ›
You can also use the noun tablet to mean "writing pad" or "small computer with a touch screen." The earliest meaning of the word is "surface for inscription," the writing pads of the ancient world, which were made of stone, clay, or wax. The Latin root of tablet is tabula, "board, writing table, or list."
Why is my Scottish tablet not thickening? ›
The most common reason for this is that you haven't taken your tablet to a high enough temperature when cooking it. The Scottish Tablet mixture needs to be not only boiling for a decent time (approx. 20 mins), it also needs to reach a very high temperature to ensure it will set.
What's the difference between Scottish tablet and fudge? ›
Scottish tablet and fudge are made in a similar way. That is by melting sugars and using elbow grease to reach a thickening point. But it is the liquid in the tablet recipe that makes all the difference. Traditionally fudge is made with double or clotted cream, while tablet is made with condensed milk.
What is Scottish tablet ice cream? ›
Traditionally Scottish with an Italian twist. Chunks of smooth butter tablet mixed into a creamy panna cotta ice cream.
