Scottish Tablet or Fudge

I think I have mentioned that we went to Scotland in fall. You know what we ate a lot? Tablet or Scottish fudge. Their version is slightly harder, it has a more sandy texture. Funnily enough, my husband knows something pretty similar from Colombia, which he calls “panelitas”. Obviously I had to give this candy a try once we made it back to Munich, Germany. So I quickly looked up some recipes and gave it a go. However, the first batch didn’t really turn out great, it turned rock hard and was extremely sandy. So I had to try again. I scoured the Internet and found the Youtube channel “Granny’s Scottish Kitchen“. This lady has a very unique method, she does it at very low temperature. Yes, you will have a pot on the stovetop for at least an hour, but I was like, sure, let’s try. And alas, her recipe worked. I like its simplicity, you don’t need to stir often, you don’t need any thermometer, you just have to wait for the right consistency and you are golden. Are you interested?

Scottish tablet or fudge is relatively easy to make, you only need to stir a pot a bit after having combined the four ingredients. However, on the other hand it can be finicky as you can go overboard and it will get rock hard. As is the case with many things, you will get better at knowing the right moment of when to stop. For me the best comparison is honey, you want the consistency of honey. But even if yours doesn’t turn out perfect, it will still taste great. We sprinkled ice cream with it, I used it as a crunch for cake fillings, heck, we even sweetened our porridge with a few crumbs. I am pretty certain my husband will request Scottish tablet very soon.

Credit: Granny’s Scottish Kitchen (Youtube channel)

Print Recipe

Scottish Tablet or Fudge

Prep Time: 5min – Cooking Time: 1hr – Total Time: 1hr 5min

Scottish Tablet or fudge requires time. You will heat four ingredients in a large pot for at least an hour in order to get this rather hard fudge.

Ingredients

• 30 grams of butter
• 1 kilogram of regular sugar
• 1 can (400 grams) of sweetened condensed milk
• Same amount of milk

Instructions

1

Melt the butter in a large pot, then add the remining ingredients, fill the empty can fully with milk and add. Let this simmer on low. I have a stovetop with 9 steps, including half steps. I started at 3.5 and slowly increased to 4.5 during the first half hour. Stir in between with a wooden spoon. Meanwhile line a typical casserole dish with parchment paper. If after half an hour your mixture does not show any bubbles and is starting to boil, increase the temperature slightly. Once it bubbles, you will need another half hour for it to become very light amber color. If the mixture slowly begins to thicken slightly, stop. It may need up to an hour. Towards the end you should stir more and have an eye on it. Now using a beater, beat the mixture for about 5-10min. You should notice that it becomes thicker again, similar to honey. If it reaches honey consistency, pour it into the prepared casserole dish. How to clean the pot from the caramel easily, can be found here. I waited about 15minutes for the surface to harden and then marked the surface of the tablet to make it easier to cut after it has fully hardened. This takes a few hours, you can also leave the dish at room temperature overnight. If kept airtight and cool, tablet keeps for months. This is if you manage not to eat all of it. It is perfect as a small gift and often served with tea or coffee.