SCOTTISH BUTTER TABLET
This is an amazingly good traditional Scottish confection, like a dulce de leche fudge.
Provided by Lizzie Mac
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 6h35m
Yield 12
Number Of Ingredients 6
Steps:
- Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
- Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
- Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
- Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 93.4 g, Cholesterol 58.6 mg, Fat 17.9 g, Protein 3.1 g, SaturatedFat 11.2 g, Sodium 82.4 mg, Sugar 92.8 g
SCOTTISH TABLET
Steps:
- Place the sugar and milk in a large pan over a gentle heat. Stir occasionally until all the sugar has dissolved. Pre-grease a 13x9 inch tin with a generous amount of butter and set aside.
- Once all the sugar has dissolved add the butter and allow to melt.
- When the butter has melted, add the condensed milk and mix well. Increase the heat and stir continuously while the mixture boils and reaches Soft-Ball stage (120°c) on your sugar thermometer.
- Remove from the heat and allow the mixture to settle a little before beating. Beat with a wooden spoon in the pan until the mixture if almost setting. This may take a good bit of beating!
- Transfer to your pre-greased tray and spread evenly to the edges/corners.
- Leave to set for at least a couple of hours but ideally overnight. If you want neatly cut squares/bars of tablet score your tablet in your desired size/shape about 30 minutes into setting. Alternatively you can simply break the tablet into individual servings once set for a more rustic feel.
SCOTTISH TABLET
This is our family's recipe for tablet.
Provided by Heather Feather
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 6h30m
Yield 16
Number Of Ingredients 6
Steps:
- Butter a 10x15 inch jellyroll pan, and set aside.
- Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 70.1 g, Cholesterol 16 mg, Fat 5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 31.7 mg, Sugar 70 g
SCOTTISH TABLET
Make this Scottish tablet as a sweet treat for family and friends - it makes a lovely gift. Tablet is similar to fudge, but with a more crumbly texture.
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 20-25 pieces
Number Of Ingredients 3
Steps:
- Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.
- Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
- Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
- To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.
Nutrition Facts : Calories 133 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
SCOTTISH TABLET
Traditional Scottish Sweet, Perfect with Coffee
Provided by rossgourlay
Time 45m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- Using a large pan (the mixture will triple in size and you don't want this to boil over), add just enough milk to dampen sugar then add condensed milk and butter.
- Bring to boil stirring occasionally with a wooden spoon.
- Reduce heat and simmer for just under 20 minutes. The mixture turn a light, golden brown colour.
- Test by taking a teaspoonful and dousing in glass of water. It should drip in a slow goo on to the plate.
- Take the pan off the heat and stir. You need to stir a lot, pulling the cooled mixture from the sides and bottom back into the mixture.
- The mixture will gradually thicken, keep stirring until it is only just pourable. Pour into a lightly greased baking tray.
- After 30 minutes, cut the tablet into squares while still warm and leave to cool.
- Break into cubes once cool.
SCOTTISH TABLET
This is a recipe posted by request. The original poster is Caroline Seawright and she gives credit to "Maggie."
Provided by Diana Adcock
Categories Candy
Time 20m
Yield 1 Batch
Number Of Ingredients 4
Steps:
- Place sugar, milk, and butter into a large saucepan and bring to a SLOW boil.
- SLOWLY boil for 5 minutes.
- Add the 1/2 tin condensed milk and boil SLOWLY for another 5 minutes.
- Test a teaspoon full in a cup of cold water.
- If it forms at the bottom of the cup it's ready.
- Take off heat and beat until it thickens and is sugary.
- Pour into a greased tray and cut into squares.
- Let stand at room temp overnight.
Nutrition Facts : Calories 4931.9, Fat 78.2, SaturatedFat 49.4, Cholesterol 247, Sodium 785.8, Carbohydrate 1063.8, Sugar 1051.9, Protein 29.6
MILK TABLET
This recipe is nearly as old as Carnation itself! A Scottish favourite similar to fudge but with a delicious crumbly texture.
Categories # Fudge and Sweets
Yield 36
Number Of Ingredients 12
Steps:
- Watch our recipe video before you start!
- In a large non-stick pan, melt the butter with the milk. Slowly add the sugar and boil briskly for 4 minutes.
- Gradually stir in the condensed milk making sure that it doesn't stick to the bottom of the pan. Bring back to the boil for approximately 20 minutes, stirring regularly, until the mixture is thick and a honey caramel colour. Take care while the mixture boils as the tablet will be VERY hot! If you are using a sugar thermometer, we aim for a minimum temperature of 118°C. To test to see if the tablet is ready drop a small amount into a bowl of ice cold water - if you can pick up some of the mixture and form a soft ball in your fingers its ready. Just be careful it will still be quite hot!
- 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.
SCOTTISH TABLET
A very traditional sweet candy/fudge from Scotland, kids love it, however be warned it is very sweet!!!
Provided by fehchristiemsn.com
Categories Candy
Time 1h
Yield 24 squares, 24 serving(s)
Number Of Ingredients 4
Steps:
- 1. Melt Butter (blend well) add condensed milk and milk.
- 2. Stir till boiling.
- 3. Reduce heat to high simmer and stir for 45 minutes (seat,book and coffee are optional).
- 4. Remove from heat, beat with wooden spoon at least 50 times (plate test small ball, if sets it is ready).
- 5. Pour tablet on cookie tray score top allow to set and then chill before breaking.
- 6. Store in airtight container (if you can).
Nutrition Facts : Calories 237.8, Fat 5.3, SaturatedFat 3.3, Cholesterol 16.3, Sodium 51.2, Carbohydrate 47.5, Sugar 47, Protein 1.8
PERFECT SCOTTISH TABLET
Ideal for Burns Night or to give as a gift, this Scottish sweet treat is similar to fudge, with a crumbly texture.
Provided by Julie Lin
Categories Cakes and baking
Yield Makes 50 small squares
Number Of Ingredients 5
Steps:
- Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly.
- Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool.
- Once completely cool and set, cut into squares to serve.
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- Melt the butter in a large, heavy based pan over a low heat. Tip in the sugar and milk and keeping the heat low, allow the sugar to dissolve, stirring occasionally. When everything has melted together and there are absolutely no grains of sugar left, add the condensed milk and slowly bring to the boil, stirring constantly.
- If you have a sugar thermometer, the setting point is 120c. Otherwise, keep a cup of cold water by the side of the hob. To test the tablet, drop a small piece into the water. If it forms into a soft ball, it's ready.
- Now for the part where you'll need a bitof muscle - take off the heat, stir in the vanilla extract and beat vigorously for about ten minutes, or until the tablet is thicker and slightly grainy in texture. I've heard of some people using a mixer for this step which would save you from getting sore and tired arms!
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- Slowly dissolve the sugar, milk, and butter until it's smooth. This can be done in a pot on the stove but it's also easy to do in the microwave and lowers the risk of burning. Put in a microwave-safe bowl and blast for 90 seconds at a time on a low or defrost setting. It'll take approximately 6 times in the microwave for it to melt into a smooth mixture.
- Pour the liquid into a large pot on the stove. If you're using an electric stovetop you can use a trivet to stop the mixture burning.
- Add the condensed milk and bring it up to a boil (stir continuously to stop it catching on the bottom of the pan)
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