Scottish Whisky Tablet Fudge Food

SCOTTISH TABLET

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.

SCOTTISH WHISKY TABLET (FUDGE)

Steps:

• On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
• It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
• When the sugar has disolved add the whisky.
• Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
• When the mixture has reached the correct temperature take the pan off the heat.
• Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
• Pour into a Swiss roll tray.
• Leave to cool.
• When part set mark into bite size portions.
• Continue to leave the mixture until it is cold and set completely.
• Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).

TRADITIONAL SCOTTISH TABLET

Steps:

• Grease a 9x13 pan very well with butter and set aside.
• Place the sugar and milk in a very large pan over medium heat. (Make sure that pan is very large because the mixture will bubble up and at least double in size.) Stir occasionally until all the sugar has dissolved. To see if the sugar has dissolved, carefully dip your finger into the mixture and rub between your fingers. You shouldn't feel any grains of sugar.
• Once all the sugar has dissolved, add the butter and stir until the butter has melted.
• Add the sweetened condensed milk and mix well. Increase the heat and stir constantly while the mixture boils. Continue to boil until the mixture reaches Soft-Ball stage (240°F/120°c) on your thermometer.
• Remove the pan from the heat and add the whisky, if using. Beat with a wooden spoon in the pan until the mixture if almost setting, about 5 to 7 minutes.
• Transfer to your greased pan and spread evenly to the edges/corners.
• Leave to set for a couple of hours or up to overnight. If you want neatly cut squares or bars, score the tablet in your desired size/shape about 30 minutes into the setting stage. Alternatively, you can simply break the tablet into individual servings once set for a more rustic look.

SCOTTISH TABLET (FUDGE)

Steps:

• Prepare an 8-inch square pan by rubbing liberally with butter; set aside.
• Place milk, water, sugar, and butter into a large saucepan. Bring to a boil over medium heat, stirring continuously. Turn heat to low, and continue to simmer until a candy thermometer reaches 234 to 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes.
• Once the temperature has been attained, and the tablet has turned a dark tan color, remove from heat, and let stand for 5 minutes.
• Beat tablet with an electric hand mixer for five minutes, until it cools and begins to harden. Pour into prepared pan, and score into serving-size pieces while it is still soft. Allow to cool until completely set, 6 hours to overnight.

SCOTTISH TABLET

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.

SCOTTISH TABLET

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).