Scottish Butter Tablet Recipes

Steps:

• Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
• Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
• Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
• Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

Steps:

• Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.
• Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
• Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
• To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.

Steps:

• 1. Melt Butter (blend well) add condensed milk and milk.
• 2. Stir till boiling.
• 3. Reduce heat to high simmer and stir for 45 minutes (seat,book and coffee are optional).
• 4. Remove from heat, beat with wooden spoon at least 50 times (plate test small ball, if sets it is ready).
• 5. Pour tablet on cookie tray score top allow to set and then chill before breaking.
• 6. Store in airtight container (if you can).

Steps:

• Place sugar, milk, and butter into a large saucepan and bring to a SLOW boil.
• SLOWLY boil for 5 minutes.
• Add the 1/2 tin condensed milk and boil SLOWLY for another 5 minutes.
• Test a teaspoon full in a cup of cold water.
• If it forms at the bottom of the cup it's ready.
• Take off heat and beat until it thickens and is sugary.
• Pour into a greased tray and cut into squares.
• Let stand at room temp overnight.