Classic New Orleans Beignets vs Scottish Tablet

Both desserts lean on butter and sugar, but they put them to very different work. In the beignets, a modest amount of sugar and softened butter enrich a yeasted dough made with evaporated milk and eggs, which is fried until golden and puffed, then showered with powdered sugar and served warm. Scottish tablet makes sugar the star: 450 g is boiled with milk, butter and condensed milk to the soft-ball stage, finished with vanilla, then beaten until opaque and grainy, setting into firm, crumbly squares with a golden caramel colour.