This Scottish Tablet recipe is an easy and simple snack to make on a Sunday afternoon. Hailing from the Scottish Highlands, this sweet and decadent dessert is just perfect with a hot cup of tea. Treat yourself with a gluttonous morsel or two today!
It may look like fudge, but guys, that’s where the similarities end! Scottish tablet is something that has to be experienced. There’s just something about that crumbly, sugary texture, that somehow manages to be both smooth and firm and melt-in-your-mouth all at the same time…
Yep, Scottish tablet is 100% addictive and we are 100% okay with that.
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This recipe brings to mind all the happy memories of a road trip through the Scottish Highlands. Of long days behind the wheel, and majestic views and occasional castles greeting us around every bend.
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Also, it reminds us of that one night we forgot to book accommodation and had a mad scramble trying to find somewhere to stay!
In the end, we were rescued by Rich and Sue – two incredible couchsurfing hosts who opened their home and hospitality to us with about an hour’s notice. One night, one incredible meal, and hours of conversation later, we found ourselves up and ready for breakfast at their favourite roadside restaurant.
It was there, in the little sweet shop next door, that we first met Scottish tablet.
[Insert “epic glory discovery music” here ????????????]
A word of warning, Scottish Tablet is super sweeeeeeeet (in more ways than one). You might like to slice it up into small cubes so you don’t overwhelm that sweet tooth. You might also decide to throw that idea to the wind and chop it up into nice big portions. Win win either way in our books!
So – keen to get down and dirty with your very own Scottish tablet? Let’s get started, shall we?
- 650 g sugar
- 200 ml evaporated milk unsweetened
- 100 g butter salted
- 4 tbsp milk full cream
- 1 tsp molasses
- 1 tsp vanilla essence
- 1/2 tsp salt
- Gather all your ingredients (except the vanilla essence) and pop them into a large pan. You'll want to gently heat them on the lowest heat setting, on your smallest ring on your cooktop to avoid the mixture heating too quickly.
- Grab a wooden spoon and stir the mixture frequently to help dissolve all the sugar and avoid any of the mixture sticking to the pan. You may need to scrape the sugar down off the sides as you go.
- After around 30 mins, the mixture should come to a slow boil. At this point the sugar should be fully dissolved and you can stir it much less frequently. Check every 5 minutes or so, just so the mixture doesn't stick anywhere on the bottom. Do this for another 30 mins and the mixture should start to become darker.
- Test if mixture is ready by spooning out and dropping a small ball into a bowl of cold water. If it's ready, it'll keep its shape when you scoop it out.
- At this point, turn off the heat and either transfer the mixture into a stand mixer - or if you're feeling strong - keep it in the pan. Stirring the tablet mixture on a low setting (or by hand), then add in the vanilla essence.
- Keep mixing/stirring as the mixture begins to cool and thicken, then pour it out into a greased tray or pan of your choice. Score the surface lightly into squares before allowing to cool completely and set.