Scottish Tablet

Method

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1. Line a 20 cm square tin with parchment paper.

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2. Put the sugar, condensed milk, butter, milk and water in a large heavy saucepan over low heat and stir until the sugar has dissolved and the butter has melted.

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3. Bring to a boil and cook, stirring constantly, for 15 to 20 minutes, until the temperature reaches 116°C / 240°F and the mixture is a golden fudge colour.

   Mark done Start 15 min timer

4. Take off the heat and stir in the vanilla.

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5. Beat vigorously with a wooden spoon for 5 to 8 minutes, until it thickens, turns matte and starts to grain at the edges.

   Mark done Start 5 min timer

6. Pour at once into the tin and smooth the top. Score into squares after 10 minutes.

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7. Leave to set for 2 hours, then break or cut into pieces.

   Mark done Start 2 hr timer

Chef’s Tips

• Stir constantly while it boils. The condensed milk catches on the base.
• Beat until it turns matte and grainy. That is the sign it is ready to pour.
• Pour quickly. It sets in seconds once it has grained.

Pairing Suggestions

• A cup of tea
• A dram of whisky
• A gift tin

Storage & Reheating

Keep in an airtight tin up to 3 weeks. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.