Scottish Tablet

Vegetarian, Gluten-Free, Nut-Free, Egg-Free

Preparation Time 10 minutes

Cooking Time 30 minutes

Personal Note – It’s both a link to my heritage, satisfies my sweet tooth as well as my liking of whisky. This was my gran’s recipe, however there is family disagreement on this as my mum has made some significant changes. Personally I prefer this recipe however it doesn’t stop regular debates on the topic, usually over a container of tablet.

Tips – To test if mixture has boiled for long enough drop a teaspoons worth into a glass of cold water. If it’s ready the mixture will form a ball.

When choosing a whisky, my personal preference is a good single malt. The whisky is there for taste, so a cheap whisky leads to a cheap taste.

If the tablet is grainy, you melted the sugar too quickly. Start again. If the tablet didn’t set, you didn’t boil it for long enough. Start again. If the tablet still didn’t set, you didn’t beat it for long enough. Start again.

  • 125g butter
  • 1kg caster sugar
  • 1 cup whole milk
  • 400g sweetened condensed milk
  • 1 tablespoon golden syrup
  • 1 teaspoon vanilla essence
  • ¼ cup whisky (optional)
  1. Line a rectangular tray with baking paper. Tray needs to be approximately 2cm deep.
  2. In a heavy based pan slowly melt butter, sugar and milk. You will want a fairly deep pan as the boiling sugar does rise quite a bit
  3. Once it comes to the boil, add the condensed milk and golden syrup and vanilla essence.
  4. Slowly bring to the boil again, stirring constantly, making sure to scrape the bottom for any residue.
  5. Still stirring carefully, boil for roughly 15 minutes or until mixture darkens to a light butterscotch colour.
  6. Remove from heat and add whisky (can be left out as whisky is just for taste).
  7. Beat vigorously (or until your arm nearly falls off) and the mixture has thickened to a very thick custard-like state (approximately 15 minutes).
  8. Pour immediately into a greased tin (or lined with baking paper) and cool. No need to refrigerate.
  9. After about an hour, you can score the surface (about 3mm deep) of the tablet in a cross-hatch pattern.
  10. Once fully cooled, the tablet can be then broken easily into squares. Store in an airtight container.
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