Scottish Tablet | Community Recipes | Nigella's Recipes (2024)

FAQs

Why is my Scottish tablet so 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.

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!

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.

If you pour it into the tin and it doesn't set, don't worry, just reboil for a little while longer (I've done this a few times) Also good with a bit of fresh ginger added at the beginning, flavours the tablet beautifully and leaves little exciting nuggets to bite into!

Traditionally fudge is made with double or clotted cream, while tablet is made with condensed milk. After comparing tablet and fudge recipes, food journalist, Felicity Cloake suggests that the perfect recipe for tablet includes butter, sugar, a little salt, whole milk and condensed milk.

Product Shelf LifeThis Tablet product comes with a minimum of 5 weeks shelf life and a maximum of 8 weeks.

Also known as Scots tablet or Swiss Milk tablet, it is best enjoyed after dinner and is often seen at Scottish weddings or other celebratory dinners.

Tablet (taiblet in Scots) is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with vanilla and sometimes has nut pieces in it.

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.

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.

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!

Our recipe for Scottish tablet includes sugar, whole milk, salted butter, sweetened condensed milk, and glucose syrup, which are boiled together to form a thick, caramel-like mixture.

Why is my Scottish tablet not setting? - Quora. Probably you didn't get it hot enough - it should be soft ball (170 C). Put some drops into a glass of cold water and it should be together but relatively soft.

A grainy texture normally means that your sugar has melted too quickly. So if you'd prefer it to be a little smoother then it's down to beating. Give it a little more elbow grease!

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.

Most likely answer is that you are not boiling it enough: a 'rolling boil', which is when it keeps boiling while you stir; as you boil the mixture, the water evaporates and the temperature increases. In pure sugar-work, a sugar thermometer is used, but the dairy content of Scottish Tablet blurs the lines.

Grainy and sugary? Not set properly? If your Scottish Tablet tastes sugary and grainy, or doesn't set, you can pop it back in the saucepan, melt it down slowly and boil it a little longer.

She uses the higher fat content to inhibit over-crystallisation – tablet should be slightly sandy in texture, but stop short of grittiness.

You've cooked the Tablet too fast. One of the most important things about making Scottish Tablet is patience! If you try to cook your Tablet too fast your sugar won't dissolve. Tablet is over 50% sugar, so while you want to create tasty Scottish Sweets you need to give it time to melt and cook properly.