🇬🇧 United Kingdom · Dessert
Scottish Tablet
By eatmundo · July 6, 2026
🇬🇧 UKScottish Tablet is a traditional confectionery from Scotland, similar to fudge but with a distinctive crumbly, melt-in-the-mouth texture. Made with sugar, butter, and condensed milk, it's a wonderfully sweet and indulgent treat.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large, heavy-bottomed saucepan, combine 450g granulated sugar, 150ml full-fat milk, and 50g unsalted butter. Heat gently over medium-low heat, stirring constantly, until the sugar has completely dissolved and the butter has melted.
- 2
Once dissolved, increase the heat to medium and bring the mixture to a rolling boil. Do not stir once boiling. Allow it to boil for exactly 5 minutes, ensuring it maintains a steady, vigorous boil.
- 3
After 5 minutes, remove the pan from the heat immediately. Stir in 150g condensed milk and 1 teaspoon of vanilla extract. Mix well until everything is incorporated.
- 4
Allow the mixture to cool undisturbed for about 5 minutes until it slightly thickens and a skin begins to form on top. This crucial cooling step helps achieve the desired crumbly texture.
- 5
Now, using a sturdy wooden spoon, beat the mixture vigorously for 5-10 minutes. You'll notice it changing from a glossy liquid to a thicker, opaque, and slightly grainy consistency; it should start to set around the edges.
- 6
Once it becomes thick and difficult to stir, quickly pour the tablet mixture into a greased and lined 20x20cm square baking tin, smoothing the top with the back of the spoon if needed. Work quickly as it sets fast.
- 7
Score the tablet into desired squares or rectangles using a sharp knife while it is still warm but firm enough to hold its shape. Let it cool completely at room temperature for at least 2 hours, or until fully set and hard.
- 8
Once firm, break or cut along the scored lines. Store your homemade Scottish Tablet in an airtight container at room temperature, where it will keep for several weeks.
Frequently Asked Questions
Why is my Scottish Tablet grainy or not setting properly?+
Graininess often results from sugar crystallization; avoid stirring too much once it boils, and ensure all sugar dissolves initially. If it doesn't set, it likely didn't reach a high enough temperature (soft-ball stage, ~118-120°C/245-248°F).
What type of sugar and butter are best for making Scottish Tablet?+
Caster sugar (fine granulated) is ideal as it dissolves more easily, preventing graininess. For butter, unsalted butter is preferred to control saltiness, though salted can be used if you omit any added salt.
How do I know when the Scottish Tablet has reached the correct temperature/consistency?+
The tablet should reach the soft-ball stage, approximately 118-120°C (245-248°F) on a candy thermometer. If you don't have a thermometer, a small drop in cold water should form a soft, pliable ball.
How long does Scottish Tablet take to set, and when should I cut it?+
It typically takes 2-3 hours to set at room temperature, or faster in the fridge. Score the tablet with a knife while it's still warm and slightly soft, then cut into pieces once fully firm.
🇬🇧 UKMundo Match
Dishes across the world that share Scottish Tablet's core ingredients.
