Scottish Tablet – A Rich, Buttery Classic with a Crumbly Perfection

A beloved treat from the heart of Scotland, this traditional confection is sweet, creamy, and uniquely crumbly—somewhere between fudge and toffee in flavor, but with a texture all its own. With a golden hue, buttery richness, and melt-in-your-mouth snap, Scottish tablet is a cherished staple at weddings, holidays, and family gatherings. And while it can be tricky to master, follow these steps carefully, and you’ll create a batch so perfect, it’ll taste like it came straight from a Highland kitchen.

Why You’ll Love This Recipe

This isn’t just another candy—it’s a piece of heritage. Known for its luxurious mouthfeel and nostalgic sweetness, Scottish tablet delivers deep caramel notes without being sticky or chewy. Unlike American fudge, it sets firm but breaks into delicate, sugary shards that dissolve on your tongue.

Perfect for:

• Holiday gifting and edible presents
• Fans of penuche, shortbread, or old-fashioned candies
• Baking with kids (with adult help near hot sugar)
• Making ahead—tablet keeps beautifully for weeks

Ingredients

For the Sweet, Silky Base

• 4½ cups (900g) granulated white sugar
• 1 cup (240ml) whole milk
• 1 can (14 oz / 397g) sweetened condensed milk
• 6 tbsp (85g) salted butter (unsalted works too—add pinch of salt if needed)

Optional Flavor Twists

• 1 tsp pure vanilla extract (adds warmth)
• 1 tbsp Scotch whisky or whiskey (authentic touch!)

Step-by-Step Instructions

1. Prepare the Pan

• Lightly grease a 9×13-inch baking pan with butter or nonstick spray.
• Line with parchment paper, leaving overhang on two sides for easy removal.

2. Melt the Base (Microwave Method)

In a large microwave-safe bowl:

• Combine sugar, milk, and butter.
• Heat in 30-second intervals, stirring well after each, until:
  • Butter is fully melted
  • Sugar is mostly dissolved (~2–3 minutes total)

3. Simmer on the Stove

Transfer mixture to a deep, heavy-bottomed saucepan (it will bubble up!).

• Pour in condensed milk and stir to combine.
• Bring to a boil over medium-high heat, stirring constantly.
• Once boiling, reduce to medium heat and simmer gently 15–20 minutes, stirring frequently.

Watch as it transforms:

• Starts milky → turns golden → thickens like warm caramel

4. Test for Doneness

You’re aiming for the “soft-ball stage” (240–248°F / 115–120°C).

✅ With a candy thermometer:
Remove from heat when temp hits 240°F.

✅ Without a thermometer (Cold Water Test):
Drop a small spoonful into a glass of cold water. If it forms a soft ball that holds shape but flattens when pressed—it’s ready.

5. Add Optional Flavors

Remove from heat and stir in:

• Vanilla extract or
• Whiskey (traditional!)

Mix just until combined.

6. Beat Until Traces Form

Let cool slightly (5–10 minutes)—this prevents graininess during beating.

Then:

• Use a hand mixer on low speed, or a wooden spoon, to beat the mixture 8–10 minutes, until:
  • It thickens slightly
  • Begins to lose its gloss
  • Leaves visible trails when stirred (“ribbon stage”)

7. Pour & Set

• Immediately pour into the prepared pan. Do not scrape or disturb the surface—this preserves the smooth top.

Tap the pan gently on the counter to level out air pockets.

After 10 minutes, use a sharp knife to score lines (like a grid) into the surface—this makes cutting easier later.

Let set undisturbed for 2–4 hours, or preferably overnight, until completely firm.

8. Slice & Serve

• Lift out using parchment overhang.
• Break or cut along scored lines into small squares.

Store in an airtight container at room temperature.

Serve with:

• A cup of strong tea or coffee
• As part of a holiday cookie tray
• Wrapped in wax paper for charming gifts

You Must Know

• Don’t rush the beat —this creates the crystalline, crumbly texture.
• Avoid humidity —make on dry days; moisture causes stickiness.
• Use real butter and whole milk —low-fat versions won’t set properly.
• Tastes better the next day! Flavors deepen and texture firms up.
• Freezer-friendly? Best fresh—but store uncut for long shelf life.

Storage Tips

• Store in an airtight container at room temperature for up to 3 weeks.
• Layer with parchment paper to prevent sticking.
• Keep away from heat and moisture—no refrigeration needed.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a vintage plate with linen napkins.
• Great for potlucks—bring the whole slab!
• Double the batch and gift half in tins.
• Pack in lunchboxes (great at room temp).

Cultural Context

Rooted in Scottish farmhouse traditions and Victorian-era confectionery, tablet has been shared at celebrations for generations. Found at ceilidhs, Burns Night suppers, and cozy kitchens alike, it honors the joy of turning simple ingredients—sugar, milk, butter—into something deeply satisfying.

Pro Tips

• Double the recipe? Yes—use a larger pot and work in batches.
• Want more color? Add a drop of yellow food coloring (optional).
• Make ahead: Tablet improves with age—make 1–2 weeks ahead.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Why did my tablet turn out sticky?
A: Likely undercooked or stored in humid conditions. Ensure full cooking time and dry storage.

Q: Can I make it without a candy thermometer?
A: Yes—the cold water test is traditional and reliable.

Q: Is this gluten-free?
A: Yes—naturally GF if all ingredients are verified.

Q: Can I use a slow cooker?
A: Not ideal, but some do it on HIGH 2–3 hrs, then beat and set.

Q: Can I air fry leftovers?
A: No—but reheat briefly in microwave (5 secs) to soften center.

Allergy Information

Contains: dairy (milk, butter, condensed milk).
Gluten-free option: This recipe is naturally gluten-free.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed dairy products.

Nutrition Facts (Per Piece – Approximate)

Based on 36 small squares

• Calories: 140
• Fat: 4g
• Saturated Fat: 2.5g
• Carbohydrates: 27g
• Fiber: 0g
• Sugar: 26g
• Protein: 1g
• Sodium: 40mg

This tablet doesn’t shout. It sits quietly on the tray, golden and inviting, saying everything a great treat should: “Break me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with sugar, soul, and someone who says, “Let’s make it together.”