SWEET SCOTTISH TABLET
A confectionery that originates from Scotland. It resembles fudge. It stores very well in an airtight container.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h30m
Yield 24
Number Of Ingredients 4
Steps:
- Grease and line a baking sheet with parchment paper.
- Combine sugar and milk in a large stainless steel pan; stir well. Add sweetened condensed milk and butter; bring to a boil. Reduce heat to medium-low and simmer, stirring often, until mixture turns a deep tan color and is thickened, about 10 minutes. Heat to 240 degrees F (115 degrees C) or until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Vigorously stir mixture, scraping sides down and mixing well. Pour mixture onto prepared baking sheet. Allow to cool at room temperature until set, 1 to 3 hours. Cut into small squares or "tablets".
Nutrition Facts : Calories 247.2 calories, Carbohydrate 50.9 g, Cholesterol 15.1 mg, Fat 4.9 g, Protein 1.6 g, SaturatedFat 3.1 g, Sodium 47.7 mg, Sugar 50.9 g
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
Make and share this Scottish Tablet recipe from Food.com.
Provided by Millereg
Categories Candy
Time 53m
Yield 2 pounds, 24-32 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a pan and melt slowly stir constantly over low heat until boiling.
- Boil about 30 minutes, stirring to prevent sticking.
- Remove from heat and beat well and pour onto a greased cookie sheet.
- Mark (score cutting line marks) when cool; cut when cold.
SCOTTISH TABLET (FUDGE) - CANDY FOR SWEET TOOTH
I've lost count of the amount of compliments I get with this melt in the mouth confectionery. I cut this into small bite size squares and put into a pretty box to give as Christmas gifts or into rectangles (approx. 6cm x 8cm) and wrap in greaseproof paper and the local school sells them at fundraising craft fairs.
Provided by C-J from the UK
Categories Candy
Time 32m
Yield 9-100 serving(s)
Number Of Ingredients 5
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.
- 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.
- Add the vanilla.
- 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 portions. Either bite size or rectangles (6x8cm).
- 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).
- Serving suggestions :- Wrap the rectangular portions in greaseproof paper or put the bite size pieces into a pretty box lined with greaseproof paper and give as a gift.
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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.
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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.
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