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Scottish Recipes: Scottish Tablet Recipe

User Rating 4 Star Rating (13 Reviews)


Scottish Recipes: Scottish Tablet Recipe
Caroyl La Barge/Photodisc/Getty Images
Scottish Tablet is not as it sounds, something to write on, it is a sweet Scottish, fudge-like, extremely sugary candy. Scottish tablet contains sugar, butter and condensed milk and as you can see in this Scottish Tablet recipe is easy to make. Warning though - it is seriously moreish if you have a sweet tooth.

Important Note: For this recipe you will need a heavy based, minimum 2 litre / 4-pint sauce pan but if you have a larger one I recommend using it as the Scottish tablet reaches a rolling boil and sometimes if you have the heat even a fraction too high the mixture can swell up very quickly and boil over. For safety's sake a larger pan will make it safer. This recipe reaches very high temperatures and I recommend you do not make this with children around.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


  • 500ml / 1 pint water
  • 225g / 8 oz butter, chopped into pieces
  • 1.8kg / 4 lbs super fine/caster sugar
  • 450g / 1 lb of condensed milk
  • Optional
  • Flavorings as desired, please see note below***


  • Butter a 30cm x 10cm /12" x 4" or 18cm/ 7" square tin.
  • In a large, deep pan saucepan, absolute 4 pint minimum but preferable larger (a stock pot works very well) heat the water to a low simmer then add the butter. Stir until melted. Add the sugar and stir until all the sugar has dissolved. Raise the heat to high and bring the sugar to a hard boil for 5 minutes (the mixture should boil really fiercely which helps to reduce the liquid and colour the mixture) stirring all the time to prevent the sugar from sticking and burning. If you have a thermometer take the temperature to 120°C/ 250°F (also known as hard ball stage in candy and toffee making).
  • Once the sugar is boiling, slowly add the condensed milk - TAKE CARE - the sugar is at a very high temperature and may splatter. Stir well then lower the heat and simmer for 20 mins. The mixture will bubble and resemble a moon crater, but don't be put off, keep cooking. The mixture will also start to slightly darken.
  • After twenty minutes or once the mixture is visibly thickened, remove the pan from the stove and beat the mixture vigorously for 5 - 10 mins, add any optional flavorings (see note below).
  • Pour into the greased pan and when the tablet is cool but still soft, cut into 1" squares - you can even put the pan in the freezer to make sure it is completely cold.
  • Wrap in greaseproof paper and store in an airtight tin.
*Tablet can be flavored as desired; favorites include peppermint, whisky or vanilla,and simply add a few drops to taste.
User Reviews

Reviews for this section have been closed.

 3 out of 5
grandmother's fudge!, Member constancebev

I have cooked a simpler version of this recipe for over 50 years. That recipe is the best fudge recipe ever. The recipe here is not as good as it could be. There will obviously be a problem with boiling over because of the addition of water - daft. Try this: 1 tin Nestle's condensed milk 1 lb DEMARARA sugar - not castor 1/2 lb salted butter Melt together, heat at mid-heat while continuously stirring for 45 minutes. Any higher and it will burn. The mix will gradually deepen in colour to hazelnut brown. Then beat, yes bash it, with a wooden spoon for 15 mins. Turn out into greased tray and mark into squares with table knife. The fudge is better on the 2nd day.

10 out of 17 people found this helpful.

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