There’s something magical about old-fashioned sweets—the kind that carry stories of family kitchens, special holidays, and recipes passed through generations. Scottish Tablet is one of those treats. A beloved confection from Scotland, this buttery, melt-in-your-mouth candy is similar to fudge but with a distinct texture that’s grainier, lighter, and wonderfully crumbly.
If you’ve ever wandered through a Scottish bakery or a family celebration, you’ve likely spotted tablet wrapped neatly in parchment or tins—often gifted during holidays or served with a cup of tea. It’s the kind of sweet that instantly transports you to the Scottish Highlands with just one bite. Made from simple pantry staples—butter, sugar, milk, and condensed milk—this recipe transforms into something truly special, rich with caramel notes and a nostalgic sweetness. Whether it’s your first time making it or part of your family’s heritage, Scottish Tablet is a confection worth mastering.
Recipe Overview
Scottish Tablet is a traditional Scottish sweet made by slowly boiling butter, sugar, and milk until caramelized, then adding sweetened condensed milk for richness. It’s beaten until thick and poured into a pan to cool, creating a firm yet slightly crumbly candy that melts beautifully in your mouth. With just a few ingredients and a bit of patience, you can enjoy a classic piece of Scotland’s culinary history at home.
Ingredients & Instructions
Ingredients
- 2 oz butter, salted (add a pinch of salt if using unsalted)
- 2.5 oz water
- 2.5 oz milk
- 2¼ cups white granulated sugar
- 7 oz sweetened condensed milk (½ of a 14 oz can)
- 1 tsp vanilla or whisky (optional, for a signature flavor twist)
Instructions
1. Prepare the Pan
Line a 7” x 11” baking pan with parchment paper, making sure the sides are covered for easy removal later. Lightly butter the parchment to prevent sticking.
2. Melt the Butter
In a large heavy-bottomed pot, combine the butter and water. Heat gently until the butter melts completely. Add the milk, stirring to combine. The gentle start helps prevent scorching once sugar is added later.
3. Dissolve the Sugar
Add the sugar gradually to the pot. Keep the heat low and stir continuously until all the sugar dissolves completely. The mixture should be smooth—no gritty sugar crystals visible on your spoon.
Once the sugar dissolves, bring the mixture to a slow boil and simmer for about 10 minutes. Adjust the heat so it doesn’t bubble over; it should rise but stay manageable.
Tip: Stir only when needed—overstirring at this stage can cause crystallization, giving your tablet an unwanted gritty texture.
4. Add Condensed Milk
Next, stir in the sweetened condensed milk. This is when the transformation begins. Continue to stir constantly while simmering gently for at least 10 minutes. The mixture will gradually thicken and darken into a rich golden color, filling your kitchen with the aroma of buttery caramel.
Be patient and keep stirring—this step is crucial to achieving that classic tablet texture and preventing the mixture from sticking or burning.
5. Flavor and Beat
Once your mixture reaches a golden hue and thick, bubbling consistency, remove it from the heat. Stir in the vanilla (or a dash of whisky if you prefer a traditional Scottish touch). Let it cool for just a minute or two—until it begins to lose its glossy sheen.
Now comes the arm workout: beat the mixture vigorously with a wooden spoon or electric hand mixer until it thickens and loses its shine. This beating process gives Scottish Tablet its signature crumbly, melt-in-the-mouth texture.
6. Pour and Set
Quickly pour the thickened mixture into your prepared pan, smoothing it evenly with a spatula. Allow it to cool completely—either at room temperature in a cool spot or in the refrigerator for faster setting.
Once firm, cut into small squares or rectangles using a sharp knife. The pieces should break cleanly and have a delicate, grainy texture inside.
7. Store and Enjoy
Wrap each piece individually in parchment paper, or store them in an airtight tin in a cool, dry place (or the fridge for extra firmness). Properly stored, your tablet will last for weeks—though it rarely makes it that long!
Cooking Tips & Variations
- Use a Candy Thermometer: For perfect results, cook the mixture to around 240°F (soft-ball stage) before removing it from the heat.
- Don’t Rush: Tablet needs gentle, even heat. High heat can cause burning or over-crystallization.
- Flavor Additions: Try almond extract, orange zest, or even espresso powder for fun variations.
- Whisky Lovers: A splash of good Scottish whisky adds warmth and depth—just stir it in after removing from heat.
- Texture Control: The more you beat, the firmer and crumblier the tablet becomes. For a softer finish, beat slightly less.
Serving & Storage Suggestions
Serve Scottish Tablet with afternoon tea or coffee for a classic pairing—it’s also delightful as a sweet ending to a hearty meal. The tablet’s firm, buttery texture makes it perfect for gifting; wrap pieces in parchment paper or clear cellophane and tie with twine for a charming homemade treat.
Storage Tips:
- Room Temperature: Keeps well in a cool, dry spot for up to 2 weeks.
- Refrigerated: Store in an airtight container for up to 1 month.
- Frozen: Wrap tightly and freeze for up to 3 months; thaw before serving.
Scottish Tablet is more than a sweet—it’s a little piece of Scotland’s soul. Rich, buttery, and wonderfully nostalgic, it bridges generations and brings smiles with every bite. From cozy cottages in the Highlands to your own kitchen, this timeless confection continues to charm sweet lovers around the world.
Whether you make it for a holiday, a gift, or simply to enjoy a taste of tradition, this homemade tablet captures everything beautiful about simple ingredients done right. Sweet, crumbly, and full of heart—this is the kind of treat that makes life a little sweeter.
FAQs
1. What’s the difference between tablet and fudge?
Tablet is firmer and grainier than fudge. Fudge is creamy and smooth, while tablet has a crumbly texture that melts in the mouth.
2. Why did my tablet crystallize too much?
Crystallization often happens when the sugar wasn’t fully dissolved or the mixture wasn’t beaten enough. Always dissolve sugar slowly and beat well after cooling slightly.
3. Can I make tablet without condensed milk?
Traditionally, tablet was made without it, but condensed milk gives a richer, creamier flavor. You can substitute with cream and sugar for a more old-fashioned result.
4. How can I fix soft tablet?
If your tablet doesn’t set, it likely didn’t reach the right temperature. You can reheat gently and cook a bit longer to thicken before beating again.
5. Can I flavor tablet with whisky or other extracts?
Yes! Whisky is a classic choice, but vanilla, almond, or coffee extract adds unique twists. Add flavorings only after removing from heat.
Learn how to make Scottish Tablet, a traditional crumbly Scottish sweet made from butter, sugar, milk, and condensed milk. Perfectly rich, buttery, and melt-in-your-mouth delicious!
