HOW TO MAKE SCOTTISH TABLET The sweetest thing you will ever eat
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- เผยแพร่เมื่อ 11 ม.ค. 2021
- Here is a video of how to make traditional Scottish Tablet
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Ingredients
900 g Caster Sugar
250 ml Full-fat Milk
110 g Butter
1 397g Tin of Condensed Milk
Instructions
Place the sugar and milk in a large pan over a gentle heat. Stir occasionally until all the sugar has dissolved. Pre-grease a 13×9 inch tray with a generous amount of butter and set aside.
Once all the sugar has dissolved add the butter and allow to melt.
When the butter has melted, add the condensed milk and mix well. Increase the heat and stir continuously while the mixture boils and reaches Soft-Ball stage (120°c) on your thermometer.
Remove from the heat and allow the mixture to settle a little before beating. Beat with a wooden spoon in the pan until the mixture is almost setting. This may take a good bit of beating!
Transfer to your pre-greased tray and spread evenly to the edges/corners.
Leave to set for at least a couple of hours but ideally overnight. If you want neatly cut squares/bars of tablet score your tablet in your desired size/shape about 30 minutes into setting. Alternatively you can simply break the tablet into individual servings once set for a more rustic feel. - แนวปฏิบัติและการใช้ชีวิต
Hi Julie,
Thank you for the great video.
When I was younger, I used to make this according to my mother's recipe, and it always came out perfect.
To tell you the truth though, I haven't made it in years.
It's just too sweet and deadly, you know.
If I do ever make it in the future, it will most likely be once a year because I used to make it too often as a young man.
Cheers!
Perry
My dad's family were highlander Scots, my mum's dad was from Lowlander Scots, and border rievers. So this will be a good one for keeping in the family. My twin brother married an english girl, and I got to go to the wedding on Jersey. My sister and I travelled a bit while there. We were told stories when in scotland, of sweeties, and crinkly wrappers, along with the clack of knitting needles being very noisy in scottish churches. I finally understood my dad's obsession with sweets, though he wasn't very generous with his 8 kids. Maybe smaller pieces would be easier to eat, with less angst. My sister used to say eat the broken biscuits, because all the calories fall out when they break. Your trusty tool worked very well. Thanks for the recipe.
Thank you very much for the great tale of your family. Smaller bits would have definitely solved the sharing problem.
When I was a child, my best friend's Scottish Granny, who originally came from Kirkintilloch, used to make Tablet for us, but she had a different recipe. Instead of condensed milk, she made it using eggs, flour and butter mixed to the consistency of condensed milk, and it was delicious!
Many years later, I made Tablet for my Scottish Highlander husband, and he was astounded that I even knew what it was!
Needless to say, he thought it was delicious!
It certainly is delicious and ZI may have to make it again at some point.
😻bless you dear. Looking forward to more stove top cooking! Kat 😁
Thank you Kat
I saw this on a tv program recently and your's came out just the same. It would make a great survival ration for adventurers.
Thanks heaps for the comment and for watching.
I love that you shared such a classic treat. My g grandies were Scottish and my gran loved black pudding 🥴
Thanks. My mother and her parents were Scottish and I never saw any of them eat black pudding .....I wouldn't eat it under any conditions.
Hi Julie. Your Scottish tablet looked delicious. I am Scottish and I add a few drops of vanilla essence to mine. I'm looking forward to your next tutorial. Stay safe
Thanks for the tip Elaine. I will add it next time I make it which wont be anytime soon as I don't need all that sugar.
Hi Julie, Thank you for sharing this recipe and your home. My home is more rustic than yours, we live in a shed in south west Qld. I know the heat you talk about in other videos.
I think you are wonderful
Hi Loren, Thank you for watching and commenting. I couldn't even imagine living in a shed in Qld, let alone in the south west of the state. At least Victoria doesn't have the humidity of NSW or Qld. Thanks
Nice recipe 👍 & greetings from Scotland. I was taught this recipe from an Edinburgh baker many years ago. 900g caster sugar, 125g salted or unsalted butter, 125ml water, 125ml semi skimmed or full fat milk, 200ml condensed milk. Over a low heat, melt the butter, sugar, water & milk. Once it's all melted, increase heat gradually until it reaches 114c, at this stage, whisk the mixture and stir in the condensed milk, bring to a rolling boil until it reaches 118c, remove from the heat for a couple of minutes then whisk with an electric mixer for 3-4 mins until it starts to set then decant into your tray and allow to cool before cutting into squares. If your tablet is grainy, it means you've heated the mixture too quickly. If you took the mixture to 140c + then it would reach the toffee stage.
Thank you Fred for the great comment. I will definitely make it according to your instructions next time . Thank you very much. Julie
Sounds like a cross between a fudge and caramels. I agree it sounds very sweet. But it looks delicious.
It is like a solid caramel.
You can cook a roast in a slow cooler
Thanks for that....I will give it a go.
liquid gold.....we sell this to tourists what you made would go for about 100 pound if put in fancy bags....thats if we dont eat it first. Weight watchers is known as Scottish tablet rehab ,round these parts.
I haven't made it again since making this video....probably a good thing for my weight but I do think of it often. Liquid gold indeed.