Tablet
1 kilo/2.2lbs granulated sugar
Large tin condensed milk - 397gms/14oz
1 cup of milk
50g/2ozs butter
vanilla extract about 1 teaspoon (optional)
Put all but the condensed milk in a heavy bottomed pan, and melt really slowly until there are absolutely no grains of sugar left,
Avoid stirring it vigorously, as you will push grains of sugar up the side of your pan and have gritty tablet.
If you do get grains up the side of the pan sweep them down with a wet silicone pastry brush.
Once it is all melted add the condensed milk and take to a rolling boil,
Now this varies as to how long it takes. It will change colour to a toffee colour but not too dark.
Test a drop of the mixture in a glass of cold water it should form a ball when rubbed between your fingers. If you have a sugar thermometer approx 240.F/12o.C .
Take it off the heat and beat it really well with a wooden spoon, you will feel it thicken as you beat, then pour into 8x10 inch greased swiss roll tin and leave to set.
Mark it before it is totally cold.
26 comments:
I adore tablet, but have never tried to make it at home. You've inspired me to give it a go!
A delicious treat!
Cheers,
Rosa
Looks like my kind of treat. WOW
could you define large tin (in ounces or ml)- I'd hate to waste the rest of the ingredients getting that wrong...
Thanx
Jules - You won't regret it. Well your waistline might
Rosa - Thank you
Netts - A treat it definitely is.
Jay - Thank you for dropping in and drawing my attention to the bit I missed out. It's corrected now. 397gms/14oz
Oh, this looks devine! I need to add this to my "quick to make" list
Yours looks mighty fine Granny. Think I need to make it again. Thank you Rita for the recipe.
Sounds fantastic. I'm just wondering if it's supposed to be 1.2kg or 2lbs of sugar, because these two measurements are quite different. 1.2kg is 2.65lbs. Could you please clarify as I need to make this right away!
Blond Gourmand - I am sorry for the mix up. It's 1 Kilo/2.2lbs. I am always in a muddle over imperial and metric. Thank you for drawing my attention to this.My apologies. I hope you enjoy.
is this sort of like a scottish blondie/brownie?
Hi Pearl, No, this is more what Americans would call candy.
Brenda this look absolutely delicious, I really love it- Always I want to make, thanks by the recipe, xxxGloria
I can feel my arteries clogging and my poor broken tooth screaming in pain as we speak!!!
Very well done, Rhyleysgranny! Your photo story is great, too! It encourages me to give it a go, too :-) . Thank you very much for sharing!
Nanette XXX
Oh, how can I stop my mouth from drooling?
Does it have a harder consistency that regular fudge?
Thank you Nanette Rachel and Elra :)
Maya it is harder and more sugary than fudge if you know what I mean.Thanks for dropping in :)
Wow Brenda, so many people intersted in our wee tablet, who would have thought it, your step by step is brilliant, I fell by the wayside many a time by not knowing when to stop. Well done couldn't have put it better if I tried.
Rita - It was your instructions I followed. You are the author of the recipe after all :)
I might be in Tennessee, but my heart is in Scotland. I thoroughly enjoyed the photo and your recipe. Can't wait to try this!
I made tablet with my daughters the other night using a similar recipie my dad used. His recipie didn't have milk but the result still has the enamel on your teeth disolving and the taste took me back 4 decades to my childhood.
Elizabeth
I just adore tablet! Yours looks just perfect :)
I have never had Scottish tablet but I am a big fan of fudge so I will have to try it! It looks so good!
i Love Scottish delights.. and yours looks really good..
I just made the tablet. However mine does not look as thick as yours. I am hoping when it cools it will be good. It reminds me of the caramels I make every year at christmas.
My sweet tooth is aching to taste this confection. I bet I'll savor each moment when it melts in mouth. I will surely make this. Thanks for the recipe!
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